Agar (E406)

IUPAC Name	: (2R,3S,4S,5R)-2-(hydroxymethyl)-6-[[(4R,5S)-4-hydroxy-3-methyl-2,6-dioxabicyclo[3.2.1]octan-8-yl]oxy]-4-methoxyoxane-3,5-diol
Cas Number	: 9002-18-0
HS Code	: 1302.31.00
Formula	: C₁₂H₁₈O₉

Basic Info

Appearance Name	: Milky or Yellowish fine crystalline powders
Common Names	: Agar gelose, agar-agar
Packaging	: 25 kg bags, 25 kg drums

Industry

Food Additives

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Technical Document

Agar

Agar is extracted from red seaweed (Gelidium/Gracilaria species) through alkaline treatment, hot water extraction, and freeze-thaw or alcohol precipitation, used as a gelling agent, thickener, stabilizer, and vegetarian gelatin substitute (INS 406) that creates heat-stable gels unaffected by acids, sugars, or salts. In the food industry, it provides superior gel strength, clarity, and thermal reversibility ideal for vegan desserts, bakery fillings, and dairy alternatives without syneresis or texture breakdown.

Food Industry Applications

Confectionery and desserts: Primary gelling agent in vegan jellies, gummies, marshmallows, panna cotta, and fruit aspics forming crystal-clear firm gels that withstand tropical temperatures; brittle snap texture superior to gelatin; prevents weeping during shelf life.
Bakery products: Stabilizes fillings, glazes, and toppings in donuts, pastries, pies, and cakes preventing boil-out during baking; shortens texture in low-calorie breads as bulking agent; retains moisture preventing staling through water-binding capacity.
Dairy alternatives: Thickens plant-based yogurts, puddings, custards, and ice creams preventing ice crystal formation and whey separation; low milk protein reactivity avoids flocculation; creates spoonable textures matching dairy equivalents.
Beverages and syrups: Suspends fruit pulp and particulates in nectars, squashes, and ready-to-drink teas; forms heat-stable gels for drinkable yogurts and lassi; stabilizes foam in aerated beverages without bitterness.
Meat and savory products: Provides sliceable texture in vegan sausages, fish paste analogs, and canned hams; retains moisture in surimi preventing drip loss; thickens sauces, gravies, and stews creating mouth-coating consistency.

Other Industry Applications

In cosmetics, forms gel bases for hair styling products and lotions; in microbiology, solidifies nutrient media for bacterial culture; in dentistry, creates impression molds; in textiles, sizes yarns preventing breakage; in paper manufacturing, improves wet strength of specialty papers.