Agar

Agar (CAS 9002-18-0), also known as agar-agar, E406, and gelose, is a natural polysaccharide derived from red algae used as a gelling and thickening agent.

Where is Agar used?

• Microbiology and life sciences: standard solidifying agent for culture media in bacterial and fungal growth studies
• Food manufacturing: confectionery and dairy alternatives
• Plant-based desserts: firm, clean-label gel without animal-derived ingredients
• Pharmaceuticals: tablet coatings, laxative preparations, controlled-release systems
• Industrial bakery and processed food: stabilises fillings, icings and glazes against temperature fluctuation during distribution
• Unlike gelatin, it sets firmly at room temperature and remains stable at higher temperatures.

Good to know: Unlike gelatin, it sets firmly at room temperature and remains stable at higher temperatures. Bacteriological-grade material is held to tighter purity standards for diagnostic and research media.