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 across food, pharmaceutical, and biotechnology industries. Unlike gelatin, it sets firmly at room temperature and remains stable at higher temperatures, making it a preferred gelling system where thermal stability matters for industrial applications.

In microbiology and life sciences, it is the standard solidifying agent for culture media used in bacterial and fungal growth studies. Food manufacturers use it to produce confectionery and dairy alternatives. It is ideal for plant-based desserts that require a firm, clean-label gel without animal-derived ingredients. Pharmaceutical formulators incorporate it into tablet coatings, laxative preparations, and controlled-release systems.

Its gelling behavior supports consistent dosage performance in medical applications. In industrial bakery and processed food production, it stabilizes fillings, icings, and glazes against temperature fluctuation during distribution. The material is supplied as a powder or in strip form, with powder being the dominant commercial format. Recognized grades include food-grade, bacteriological grade, and USP or Ph.Eur. grades.

These pharmaceutical grades ensure compliance for global distribution. Bacteriological-grade material is held to tighter purity standards for use in diagnostic and research media to ensure consistent results.