Agar
This is what the ingredient is.
Agar (agar-agar) is a gelatinous polysaccharide extracted from red algae/seaweed. Vegetarian alternative to gelatin. Used for centuries in Asian cuisine.
Here is why it shows up on the label.
Gelling agent, thickener, and stabilizer. Used in desserts, jellies, and as vegetarian gelatin alternative. Sets at room temperature.
Here is what food agencies say.
The FDA lists it as Generally Recognized as Safe. European food agencies allow it, with ADI not specified. It is approved in the US, Europe (as E406), and Canada.
Here is what research has found.
Long history of safe use. Not digested - acts as dietary fiber. Studies show good tolerability and potential prebiotic effects.
Here are a few things worth knowing.
Generally very safe. High fiber content may cause digestive effects if consumed in large amounts. Can absorb water and swell - rare reports of esophageal or intestinal blockage if consumed dry. Safe when used properly in food.
Sources
- FDA GRAS List
- EFSA Opinion
- Marine Drugs Journal 2016
How to read this page
We publish plain facts about this ingredient so a label is easier to read. This is not medical advice, and it is not a recommendation to buy, avoid, or use anything. For a personal health question, talk with a clinician who knows your history.