Agar Agar Facts

Canonical name: Agar Agar
Also known as: Agar, Kanten
Type: Hydrocolloid, gelling agent
Source: Extracted from red seaweed (Gelidium, Gracilaria species)
Category: Vegan, gluten-free, non-GMO
CAS number: 9002-18-0
E-number (EU): E406

Properties

  • Texture / function: Forms firm, brittle gels

  • Solubility: Hydrates only in boiling water

  • Gelling temperature: 32–40 °C (90–104 °F)

  • Melting temperature: ~85 °C (185 °F)

  • Appearance: White to off-white powder or flakes

  • Flavor: Neutral, little to no taste

Food Uses

  • Plant-based alternative to gelatin

  • Confectionery: fruit jellies, gummies, candies

  • Baking: custards, glazes, fillings

  • Dairy alternatives: puddings, vegan cheese

  • Molecular gastronomy: spherification, agar noodles

Nutrition & Safety

  • Calories: ~0–3 kcal per gram

  • Nutrient profile: Mostly soluble fiber (agarose + agaropectin)

  • Dietary role: Adds bulk, aids digestion

  • Regulatory status: GRAS (FDA), approved worldwide

  • Allergens: None known

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