Agar Gum

Agar gum is a jelly-like substance derived from red algae. It is processed from seaweed, typically species of the genera Gelidium and Gracilaria. The algae are boiled, and the resulting liquid is filtered, purified, and then dried into strips, powder, or flakes.

Agar gum is primarily used as a thickener and gelling agent. It creates a firmer gel than gelatin and can withstand higher temperatures. It is commonly found in desserts like puddings, jellies, ice cream, and baked goods, as well as in some sauces and glazes.

In the U.S., agar gum is generally recognized as safe (GRAS) by the FDA for use as a food additive. It is primarily a source of soluble dietary fiber. International bodies like JECFA and EFSA have evaluated agar gum and have not set specific numerical limits for its intake. At typical consumption levels, it is considered safe and may contribute to digestive health due to its fiber content.