Comparing E406 - Agar vs E425I - Konjac gum
Overview
Synonyms
Products
Found in 2,871 products
Found in 111 products
Search rank & volume
Awareness score
Search volume over time
Interest over time for 7 keywords in U.S. during the last 10 years.
Interest over time for 3 keywords in U.S. during the last 10 years.
Popular questions
What is agar powder?
Agar powder (E406) is a plant-derived gelling agent extracted from red algae, used as a vegetarian alternative to gelatin to thicken and stabilize foods.
Is annie agar married?
This question is unrelated to the food additive E406 (agar); as a food-additive specialist I don’t provide personal information about individuals.
What is agar agar powder?
Agar-agar powder is the same as agar (E406): a refined red-seaweed extract that forms firm gels and serves as a thickener, stabiliser, and vegetarian gelatin substitute.
How to make agar plates?
Mix ~1.5% w/v agar with appropriate nutrient broth, heat to dissolve, sterilize (e.g., autoclave/pressure cooker), then pour into sterile Petri dishes at about 50°C and allow to set.
Is agar agar healthy?
Yes—agar (E406) is generally recognized as safe and functions as non-digestible fiber; excessive amounts may cause bloating or a laxative effect, so consume with adequate fluids.
How much konjac gum to use?
Typical food-use levels are about 0.1–1.0% by weight for thickening/stabilising; 0.2–0.6% (often with xanthan or carrageenan) for elastic gels; and roughly 1–3% for firm konjac gels/noodles when used with alkali/calcium—adjust to the desired texture and local regulations.
How much pure konjac gum should you take at one time in powder form?
Do not swallow dry konjac gum powder—it swells rapidly and can cause choking or blockage; it is intended to be fully hydrated in foods. If using glucomannan supplements, follow the product’s directions (single doses are commonly around 1 g with plenty of water), but this refers to E425(ii), not E425(i) gum.
How to use konjac gum?
Premix the powder with sugar or oil (or other dry ingredients) to prevent clumping, then hydrate with good agitation—often in hot water (about 60–90°C) until fully dispersed. For firm, heat-stable gels, use a small amount of alkali or calcium; konjac works synergistically with xanthan or kappa-carrageenan to build elastic texture.
What is konjac gum xanthan gum used for?
Together they are used to make stable, elastic, shear-thinning textures in sauces, dressings, plant-based meats, dairy alternatives, and gluten-free doughs, and to form heat-stable gels. The blend improves suspension and freeze–thaw stability compared with either gum alone.
What is konjac root gum?
Konjac root gum (E425i) is a plant-derived hydrocolloid from the tuber of Amorphophallus konjac, composed mainly of glucomannan, used as a thickener, stabiliser, emulsifier, humectant, and carrier in foods.