agar

Basic Information

Field	Content
Chinese name	agar
English name	agar
INS/E number	INS 406
Functional class	Bulking agent, Carrier, Emulsifier, Gelling agent, Glazing agent, Humectant, Stabilizer, Thickener
Year adopted	1971
Approved by	Australia/New Zealand (FSANZ), European Union (EFSA)

What is it?

Agar is a natural polysaccharide extracted from red seaweeds that forms firm gels, used as a gelling agent, thickener and stabilizer.

Source

Natural：石花菜、江蓠等红藻

Why is it used?

• Forms strong thermo-reversible gels (high melting point)
• Gels confectionery and jellies
• Serves as a stabilizer and culture medium
• Low-calorie, indigestible dietary fibre

Common Foods

• Jellies and gummies
• Bakery fillings
• Canned foods
• Meat products (e.g. ham)
• Dairy desserts

Safety

To be added.

Usage Standard

China：GB 2760《食品安全国家标准 食品添加剂使用标准》

International：

• EU Regulation 1333/2008 Annex II (E 406)
• FDA 21 CFR 184.1115
• Codex GSFA (INS 406)
• FSANZ Food Standards Code (406)

In a nutshell

Agar is a natural strong gelling agent from red seaweed, heat-stable and safe, widely used in confectionery and canning.

Consumer Advice

Agar is a natural gum extracted from red seaweed and one of the oldest food gelling agents. It is used as a thickener, gelling agent and stabilizer to produce clear, springy gels, and appears widely in jellies, puddings, soft sweets, pastries and vegan desserts that replace gelatin. It is hardly digested and acts as dietary fiber, and it is very safe at normal use levels.

Dietary Restrictions

• Vegan: ✅
• Halal: ✅
• Kosher: ✅

Allergens

✅ Free from common allergens

Disclaimer

The information provided here is for discussion and educational purposes only. It is not medical advice or an evaluation/rating of any product or ingredient. This information may not apply to you; before using or taking any action, you should contact the manufacturer, vendor, medical, dietary, fitness, or other professionals. If you use any information provided here, you do so at your own risk.