E406: Agar

What is E406?

Agar, also called agar-agar and labelled E406, is a gelling substance made of polysaccharides obtained from red seaweed. It forms a firm gel at low concentrations that remains solid well above room temperature.

Origin and production

It is extracted by boiling red seaweeds, mainly species of Gelidium and Gracilaria, then filtering, cooling and drying the resulting gel.

Why is it used?

Agar is used to thicken and set foods such as jellies, desserts, yoghurts, cake glazes, pastry fillings and confectionery. It is also widely used in East Asian cuisine and in microbiology laboratories as a growth medium.

Vegan, vegetarian and halal

Agar is derived from seaweed and is suitable for vegans and vegetarians. It is a well-known plant-based alternative to gelatin and is not generally a halal or kosher concern.

Safety and regulation

Agar is authorised as a food additive in the EU and was re-evaluated by EFSA, which concluded that a numerical acceptable daily intake was not needed. Like other soluble fibres, it may have a laxative effect in large amounts.

Common in