Light tan to white coarse to fine powder.

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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

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

PES
PNG-carrageenan
Semi-refined carrageenan
Carrageenan
Chondrus crispus powder
Danish agar
Eucheuman
Furcellaran
Hypnean
Iridophycan
Irish moss gelose

Collection of sources used to create this food additive summary.