Agar or kanten is derived from red algae or seaweed. Historically and today, it is used as an ingredient in desserts like jellies, custards, and puddings throughout Asia. Agar is sold in packages as dried strips or in powdered form; it is white and semi-translucent. It is approximately 80 percent fiber, so it can serve as an intestinal regulator, as well as helping you feel fuller longer because, once ingested, it triples in size and absorbs water. Agar is a great substitute for gelatin and as a thickening agent.
Carrageenan is extracted from red seaweed, also known as Irish Moss; and has been used as a food additive for hundreds of years. It is considered a vegetarian and vegan alternative to gelatin. There has been some dispute regarding the interaction of carrageenan and the GI tract. The Food and Drug Administration after recognizing potential safety issues, has not limited carrageenan use in foods, as it appears that the less processed it is, the better, and the amount contained in processed foods is recognized as safe by the FDA. Reading labels and making sure not all of the foods you consume contain carrageenan is a great place to start.
Guar gum is derived from guar beans, an annual legume principally grown in India and Pakistan, with smaller amounts grown in the US. It is processed into a powder with a pale to off-white color. The largest market for guar gum is the food industry, and it is used in a variety of products. In baked goods, it increases dough yield, and improves texture and shelf life. It is used in dairy to thicken and stabilize yogurt, kefir and some liquid cheese products. Sometimes guar gum is found in meat, where it functions as a binder. Guar gum also improves the stability and appearance of dressings, barbecue sauces, and other condiments. It is so popular in food preparation because it is up to 8 times as thickening as corn starch.
Xanthan gum was developed in the US in the 1960s. It is the slimy result of the fermentation that takes place when a type of bacteria is mixed with corn sugar.
Gellan Gum is better than Xanthan gum, with good storage stability,moisture retention,sheen,spread-ability,texture and flavor release.
