Agar
Seaweed gelling agent.
- Category
- Carriers, Emulsifiers, Humectants, Stabilisers, Thickeners
- Vegan
- Yes
- Vegetarian
- Yes
What it is
A natural plant gum or protein used to thicken liquids, stabilize foams, or create gels.
How it is used in food
Provides a rich, thick mouthfeel to liquids and stabilizes emulsions without changing the flavor of the food.
Commonly found in- Jellies
- Sauces
- Dairy alternatives
- Ice cream
Health and safety
Safe. Most plant gums act as soluble dietary fiber and are fermented by beneficial gut bacteria.
Evaluated by EFSA and confirmed safe for use in food at authorized levels.
Regulatory status
| Region | Status | Notes |
|---|---|---|
| Australia & New Zealand FSANZ |
Permitted | Permitted under the FSANZ Food Standards Code. |
| European Union EFSA / European Commission |
Permitted | Authorised for food use under EU regulations (Annex II). |
| United States FDA (Food and Drug Administration) |
Permitted | Authorised for food use by the FDA (often GRAS for standard additives). |
Identification on labels
- E-number
- E406
Worth knowing
Agar (E406) is a vegan alternative to gelatine, extracted from red seaweed, and has been used in Asian desserts for centuries. It sets at room temperature and won't melt on a hot day.
Conclusion
You do not need to avoid agar in your diet. This natural seaweed extract acts as a soluble dietary fibre that is safely fermented by beneficial gut bacteria. EFSA has confirmed it is safe for use in jellies, sauces, and ice creams, so you can consume agar without concern.
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Open the appEntry last reviewed 2026-07-28.
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