Seminar Human Nutrition, Nadine Fröschl a0702262

Introduction The utilisation of food additives becomes more and more important. The red seaweed hydrocolloids agar-agar, carrageenan and furcelleran which are the cell wall polysaccharides and construct differently with a variable amount linked groups are used as a food additive. Red algae belong to the class Rhodophyceae. Agar-agar or short agar, carrageenan and furcelleran are part of the emulsifiers group and also used as a stabilizing and gelling agent. These food additives offer a constant food quality, a longer shelf-life, a better and broad variety of textures, flavours and appearance [1][2][3].