Agar-agar

Agar-agar is a jelly-like substance derived from red algae. It is processed from the cell walls of certain seaweeds, typically those in the Gracilaria genus. The seaweed is boiled, and the resulting liquid is filtered, purified, and then dried into flakes, powder, or bars.

Agar-agar is primarily used as a gelling agent, thickener, and stabilizer in food products. It creates a firmer gel than gelatin and is often found in desserts like jellies, puddings, custards, and ice cream. It is also used in some baked goods, sauces, and as a vegan alternative to gelatin.

In the U.S., agar-agar is generally recognized as safe (GRAS) by the FDA for use as a food additive. It is primarily composed of soluble fiber, which may aid digestion for some individuals. International bodies like JECFA and EFSA have evaluated agar-agar and established acceptable daily intake levels. Evidence does not suggest significant health concerns when consumed in typical amounts found in food.