Agar E406
natural β Primarily seaweed-derived.
Agar-agar
CAS: 9002-18-0
Factual Regulatory Reference
This database provides factual regulatory information compiled from official government sources. It does not constitute medical, nutritional, or safety advice. Regulatory status varies by country and is subject to change. Always refer to your local regulatory authority for the most current information.
? Did You Know?
Agar occurs naturally in Red seaweed (Rhodophyceae) and Gelidium species. Many people consume it daily without realizing it's also a listed food additive.
Agar is derived from seaweed, a practice that originated centuries ago in East Asian cooking traditions.
Beyond food, Agar is also used in cosmetics, medicine, industrial applications, household products. Its versatility makes it one of the most multi-purpose chemical compounds in everyday life.
Detailed Regulatory Assessment
European Union (EFSA)
Widely permitted in most food categories
United States (FDA)
Regulated as a direct food additive under FDA CFR titles.
Japan (MHLW)
Traditional ingredient in Japanese cuisine, not typically labeled as additive
Acceptable Daily Intake (ADI)
International Standard (JECFA)
mg/kg body weight per day
European Standard (EFSA)
Natural Occurrence
A natural gelling agent extracted from red seaweed, widely used in Asian cuisine for centuries. Forms firm, heat-stable gels and is the vegetarian/vegan alternative to gelatin.
Manufacturing
Extracted from red seaweed by boiling in water, filtering, freezing and thawing (traditional method), or modern spray-drying. The gel is then dried into flakes, powder, or bars.
Applications Beyond Food
Used in face masks and cosmetic formulations.
Used as a laxative and in capsule formulations.
Used extensively in microbiology as a culture medium (petri dishes).
Used in molecular gastronomy and vegan cooking