Agar
The short version
A traditional vegan gelling agent from red seaweed — the basis of vegan jellies and microbiology plates.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
Extracted from red seaweeds of the genera Gelidium and Gracilaria, primarily in Japan, China, Morocco, and Chile. The name comes from the Malay agar-agar. Used in Asian cuisine for centuries before its 19th-century adoption as a microbiology culture medium.
How it's used
The traditional vegan alternative to gelatin — used in jellies, puddings, Asian desserts (anmitsu, yokan), confectionery, and vegan gummies. Forms thermo-reversible gels at very low concentrations (0.5–2%) with a clean melt-in-mouth texture.
Safety profile
No ADI specified. Considered safe and acts as a soluble fiber. Like other seaweed gums, very high intake can cause GI upset. No documented allergenicity.
Physical & chemical properties
Off-white to pale yellow powder, insoluble in cold water, dissolves on boiling. Gels firmly on cooling below ~40°C and re-melts above ~85°C — a wide hysteresis useful in confectionery.
Regulation worldwide
Permitted globally without restrictive limits for food use.
Educational information only. Not medical or dietary advice.