They are widely used in the food and other industries as thickening and stabilizing agents.

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The function(s) performed by the food additive when used in cooking.

• Bulking agent - A filler substance that increases food bulk without increasing available energy value significantly

• Carrier - A substance used to dissolve, dilute or disperse a food additive or nutrient without altering its function; typically to improve handling/application.

• Emulsifier - An agent that forms or preserves a mixture of substances normally incapable of being mixed eg. oil and water

• Gelling agent - Facilitates the formation of a gel to change food texture

• Glazing agent - A substances that gives food a shiny appearance or provides a protective coating

• Humectant - A substance that helps prevent food from drying out

• Stabiliser - A substance that maintains the uniform dispersal of substances in a food

• Thickener - A substance that increases the viscosity of a food

Data according to various sources such as fao, fda, codex. Spot a mistake? Tell us!

Irish moss gelose (from Chondrus spp.)
Eucheuman (from Eucheuma spp.)
Iridophycan (from Iridaea spp.)
Hypnean (from Hypnea spp.)F
urcellaran or Danish agar (from Furcellaria fastigiata)
Chondrus crispus powder
Danish agar
Eucheuman
Furcellaran
Hypnean
iridophycan
Irish moss gelose

Collection of sources used to create this food additive summary.