Agar (agar-agar)
Food Additive - See also: Seaweed; Kelp
This additive is used as a texturizing agent, emulsifier, stabilizing agent and thickener in ice cream, sherbets, jellies, soups, sauces, canned soups, and canned meat & fish. It is used as a clarifying agent in winemaking and brewing, to fill the pores in cloth and paper manufacturing ('sizing'), as a medium for growing bacteria; in dentistry and cosmetics; film and adhesives. It is prepared from several species of red algae (or seaweed). It is a vegetable gelatin, and is therefore used by vegetarians because true gelatin is made from calf's feet.
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