Agar

Agar (CAS 9002-18-0), also known as agar-agar, Japan agar, and approved as food additive E406, is a natural polysaccharide extracted from red algae. It forms a firm, thermoreversible gel at concentrations as low as 0.5–1%, with a melting point significantly higher than its gelation point.

In food manufacturing, agar functions as a gelling agent in confectionery, dairy alternatives, and processed meats, providing heat-stable structure that withstands temperatures up to approximately 85°C. In pharmaceutical and biotechnology applications, it serves as the standard solidifying agent for microbiological culture media, where its resistance to enzymatic degradation by most bacteria ensures gel integrity throughout incubation.

Agar is available in food-grade, FCC, and Ph.Eur.-compliant grades, supplied as powder or shredded form. It is registered under REACH and carries E406 status under EU food regulations. Standard packaging includes fibre drums and multi-wall bags, with documentation available to support regulatory submissions.