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agar gum
gelidium spp. gum

Supplier Sponsors

Name:gelidium spp. gum
CAS Number: 9002-18-0
Other(deleted CASRN):63241-81-6
ECHA EC Number:232-658-1
CoE Number:212
Category:thickeners, gelling agents, stabalizers and emulsifiers
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
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 FDA/DG SANTE Petitions, Reviews, Notices:
184.1115 Agar-agar View - review
EU SANCO Agar View - review
JECFA Food Additive: Agar
GSFA Codex: Agar (406)
DG SANTE Food Additives:agar agar
FEMA Number:2012 agar agar
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):9002-18-0 ; AGAR (GELIDIUM SPP.)
FDA Regulation:
Subpart B--Requirements for Specific Standardized Fruit Butters, Jellies, Preserves, and Related Products
Sec. 150.141 Artificially sweetened fruit jelly.

Subpart B--Requirements for Specific Standardized Fruit Butters, Jellies, Preserves, and Related Products
Sec. 150.161 Artificially sweetened fruit preserves and jams.

Subpart B--Listing of Specific Substances Affirmed as GRAS
Sec. 184.1115 Agar-agar.
Physical Properties:
Appearance:pale beige powder (est)
Assay: 90.00 to 100.00
Food Chemicals Codex Listed: Yes
PH Number:5.90
Shelf Life: 24.00 month(s) or longer if stored properly.
Storage:store in cool, dry place in tightly sealed containers, protected from heat and light.
Soluble in:
Insoluble in:
 paraffin oil
Similar Items:note
agar-agar extract
Organoleptic Properties:
Odor Strength:none
Odor Description:at 100.00 %. odorless
Odor and/or flavor descriptions from others (if found).
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: binding agents
viscosity controlling agents
American International Chemical, LLC.
Agar High Gel Strength Bacteriological Grade
Anhui Haibei
BOC Sciences
For experimental / research use only.
Bristol Botanicals
Agar Agar Gum Gelidium amansii
ECSA Chemicals
Foodchem International
Agar Agar (1000)
Foodchem International
Agar Agar (700)
Glentham Life Sciences
Agar, high gel strength
Glentham Life Sciences
Agar, low gel strength, suitable for microbiology
Glentham Life Sciences
Agar, low gel strength
Graham Chemical
Agar Agar
Indenta Group
Agar Agar
Nactis Flavours
Agar Gum
Pangaea Sciences
Agar Agar
agar gum
Penta International
Agar Agar
Agar, fine powder, FCC
Certified Food Grade Products
Sinofi Food Ingredients
Agar Agar E406
Odor: characteristic
Use: Stabilizer, Emulsifier, Thickener, Drying agent, Surface finishing agent, Formulation aid, Humectant, Protective colloid; Antistaling agent in baking, confections, meats, poultry; Thickener in processed foods, desserts, beverages; Flavoring agent in foods, beverages, ice cream, baked goods, icings, meringue.
TIC Gums
TIC Pretested® Agar Agar 100 Powder
Flavor: characteristic
TIC Pretested® Agar Agar 100 is a high gel strength 100 mesh extract from the Gracilaria species of red seaweed. The coarse mesh characteristic improves dispersibility. In high sugar systems such as icings and glazes, Agar 100 holds water thereby reducing the tendency of the glaze to chip, crack, or weep and reducing sugar crystallization.
TIC Gums
Ticaloid® DG 671
Flavor: characteristic
Ticaloid® DG 671 is a cost effective alternative to agar in water-based glazes and icings. This blend should be used at 85% of the level of agar to maintain glaze viscosity and stability. Typical usage levels are 0.2% - 0.4% based on powdered sugar weight.
Zhong Ya Chemical
Agar Gum
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
None - None found.
S 02 - Keep out of the reach of children.
S 24/25 - Avoid contact with skin and eyes.
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
Acute toxicity, Oral (Category 4), H302
GHS Label elements, including precautionary statements
Signal word Warning
Hazard statement(s)
H302 - Harmful if swallowed
Precautionary statement(s)
P264 - Wash skin thouroughly after handling.
P270 - Do not eat, drink or smoke when using this product.
P301 + P312 - IF SWALLOWED: call a POISON CENTER or doctor/physician IF you feel unwell.
P330 - Rinse mouth.
P501 - Dispose of contents/ container to an approved waste disposal plant.
Oral/Parenteral Toxicity:
oral-rat LD50 11000 mg/kg
Food & Drug Research Laboratories, Inc., Papers. Vol. 124, Pg. -, 1976.

oral-rabbit LD50 5800 mg/kg
Food & Drug Research Laboratories, Inc., Papers. Vol. 124, Pg. -, 1976.

oral-mouse LD50 16000 mg/kg
Food & Drug Research Laboratories, Inc., Papers. Vol. 124, Pg. -, 1976.

oral-hamster LD50 6100 mg/kg
Food & Drug Research Laboratories, Inc., Papers. Vol. 124, Pg. -, 1976.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
Safety in Use Information:
thickeners, gelling agents, stabalizers and emulsifiers
Recommendation for agar gum usage levels up to:
 not for fragrance use.
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3
Click here to view publication 3
 average usual ppmaverage maximum ppm
baked goods: -490.00000
beverages(nonalcoholic): 420.000001000.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: 300.0000030000.00000
egg products: --
fats / oils: --
fish products: --
frozen dairy: 130.000001000.00000
fruit ices: 130.000001000.00000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --
Safety References:
European Food Safety Authority (EFSA) reference(s):

Re-evaluation of agar (E 406) as a food additive
View page or View pdf

Chemical Carcinogenesis Research Information System:Search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
Carcinogenic Potency Database:Search
EPA Substance Registry Services (TSCA):9002-18-0
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:2
gelidium spp. gum
EPA/NOAA CAMEO:hazardous materials
RTECS:AW7950000 for cas# 9002-18-0
 gelidium spp. gum
Canada Domestic Sub. List:9002-18-0
Pubchem (sid):135350556
Other Information:
FDA Substances Added to Food (formerly EAFUS):View
KEGG (GenomeNet):C08815
Export Tariff Code:1302.31.0000
FDA Listing of Food Additive Status:View
Potential Blenders and core components note
None Found
Potential Uses:
 binding agents
 gel forming agents
 viscosity controlling agents
Occurrence (nature, food, other):note
 gelidium spp.
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Agar-Agar is widely used as a treatment for constipation, but is usually employed with Cascara when atony of the intestinal muscles is present. It does not increase peristaltic action. Its therapeutic value depends on the ability of the dry Agar to absorb and retain moisture. Its action is, mechanical and analogous to that of the cellulose of vegetable foods, aiding the regularity of the bowel movements. It is sometimes used as an adulterant of jams and jellies. a complex sulfated polymer of galactose units, extracted from gelidium cartilagineum, gracilaria confervoides, and related red algae. it is used as a gel in the preparation of solid culture media for microorganisms, as a bulk laxative, in making emulsions, and as a supporting medium for immunodiffusion and immunoelectrophoresis. An important thickener, stabiliser and gelling agent in the food industry Agar consists of a mixture of agarose and agaropectin. Agarose is a linear polymer, of molecular weight about 120,000, based on the -(1->3)-?-D-galactopyranose-(1->4)-3,6-anhydro-?-L-galactopyranose unit, the major differences from carrageenans being the presence of L-3,6-anhydro-?-galactopyranose rather than D-3,6-anhydro-?-galactopyranose units and the lack of sulfate groups. Agaropectin is a heterogeneous mixture of smaller molecules that occur in lesser amounts. Their structures are similar but slightly branched and sulfated, and they may have methyl and pyruvic acid ketal substituents. They gel poorly and may be simply removed from the excellent gelling agarose molecules by using their charge. The quality of agar is improved by alkaline treatment that converts of any L-galactose-6-sulfate to 3,6-anhydro-L-galactose.; Agar is a heterogeneous mixture of two classes of polysaccharide: agaropectin and agarose. Although both polysaccharide classes share the same galactose-based backbone, agaropectin is heavily modified with acidic side-groups, such as sulfate and pyruvate. The neutral charge and lower degree of chemical complexity of agarose make it less likely to interact with biomolecules, such as proteins. Gels made from purified agarose have a relatively large pore size, making them useful for size-separation of large molecules, such as proteins or protein complexes >200 kilodaltons, or DNA fragments >100 basepairs. Agarose can be used for electrophoretic separation in agarose gel electrophoresis or for column-based gel filtration chromatography.; Agar or agar agar is a gelatinous substance derived from seaweed. Historically and in a modern context, it is chiefly used as an ingredient in desserts throughout Japan, but in the past century has found extensive use as a solid substrate to contain culture medium for microbiological work. The gelling agent is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from the genera Gelidium and Gracilaria, or seaweed (Sphaerococcus euchema). Commercially it is derived primarily from Gelidium amansii.; Agar-Agar is a natural vegetable gelatin counterpart originally eaten in Japan. White and semi-translucent, it is sold in packages as washed and dried strips or in powdered form. It can be used to make jellies, puddings and custards. For making jelly, it is boiled in water until the solids dissolve. One then adds sweetener, flavouring, colouring, fruit or vegetables, and pours the liquid into molds to be served as desserts and vegetable aspics, or incorporated with other desserts, such as a jelly layer on a cake.; Agar-agar is approximately 80% fiber, so it can serve as a great intestinal regulator. Its bulk quality is behind one of the latest fad diets in Asia, the kanten diet. Once ingested, kanten triples in size and absorbs water. This results in the consumer feeling more full. Recently this diet has received some press coverage in the United States as well. The diet has shown promise in obesity studies.; Chemically, agar is a polymer made up of subunits of the sugar galactose. Agar polysaccharides serve as the primary structural support for the algae's cell walls.; The word "agar" comes from the Malay word agar-agar (meaning jelly). It is also known as kanten, China grass, or Japanese isinglass. The various species of alga or seaweed from which agar is derived are sometimes called Ceylon moss. Gracilaria lichenoides specifically is referred to as agal-agal or Ceylon agar.
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