Agar And Salt

Agar is a jelly-like substance derived from red algae, a type of seaweed. It is processed from the cell walls of the algae and typically sold as dried flakes, granules, or powder. Agar is known for its ability to form a firm gel when heated in water and then cooled.

Manufacturers use agar primarily as a thickening and gelling agent, similar to gelatin but plant-based. It is often found in desserts like pies, puddings, ice cream, and jellies, as well as in some baked goods. Agar helps to create the desired texture and firmness in these foods.

Agar is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use as a food additive. It is primarily composed of dietary fiber and is not known to have adverse health effects when consumed in typical amounts. International bodies like JECFA (Joint FAO/WHO Expert Committee on Food Additives) have evaluated agar, and EFSA (European Food Safety Authority) has also assessed its safety. Evidence does not suggest significant health concerns at levels typically found in food.