Food Safety Substance
AgarE406
Agar (E406) is a food additive with PUBLISHED in the EU, FDA has no questions in the US, and data from 9 regulatory sources.
CAS 9002-18-0
E406
emulsifier
Indexable evidence set
FDA
FDA has no questions
ADI / TDI
ADI NOT LIMITED
Codex
23 row(s)
SOURCE
D1 identity resolution
e number aliases | Food Additives | dsstox identifiers | 9 matched regulatory source group(s)
Substance Identity
Resolved identifiers used to render this food-safety record.
Substance name
Agar
CAS
9002-18-0
E-number
E406
Food category
emulsifier
DTXSID
DTXSID9020037
PubChem CID
71571511
Evidence tier
Indexable evidence set (12)
SOURCE
EU Commission
FDA | Health Canada | Codex Alimentarius
Multi-Jurisdiction Comparison
Side-by-side status rows for the same resolved substance across public food regulators.
| Jurisdiction | Authority | Status | Evidence |
|---|---|---|---|
| European Union | EU Commission | PUBLISHED | EU additive listing; Annex II entry |
| United States | FDA | FDA has no questions | GRAS notice |
| Canada | Health Canada | Listed | Gelling agent |
| Codex | Codex Alimentarius | Listed | Bulking agent; Carrier; Emulsifier; Gelling agent; Glazing agent; Humectant; Stabilizer; Thickener |
SOURCE
EU Commission
EU Food Additives | EU Food Additives Database
EU Food Additive Status
EU Commission food-additive listing rows from eu_food_additives.
| Jurisdiction | E-number | Status | Type | Name | Note |
|---|---|---|---|---|---|
| European Union | E406 | PUBLISHED | substanceFAD | Agar | - |
SOURCE
EU Commission
EU Annex II Authorised | EU Food Additives Database
EU Annex II Authorised Uses
Authorised additive rows and use conditions from EU Annex II tables.
| Jurisdiction | E-number | Name | INS | Policy item | Note |
|---|---|---|---|---|---|
| European Union | E406 | Agar | - | POL-FAD-IMPORT-3133 | - |
Conditions and restrictions
| Jurisdiction | Food category | Restriction | Comment | Source |
|---|---|---|---|---|
| European Union | 4.2.5 jam jellies and marmalades and similar products | ML 10000 mg/kg | Maximum individually or in combination with E 400 - 404, E 406, E 407, E 410, E 412, E 415 and E 418 | EU Annex II Union List |
| European Union | 4.2.5.2 Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC | ML 10000 mg/kg | - | EU Annex II Union List |
| European Union | 4.2.5.3 other similar fruit or vegetable spreads | ML 10000 mg/kg | Maximum individually or in combination with E 400 - 404, E 406, E 407, E 410, E 412, E 415 and E 418 | EU Annex II Union List |
| European Union | 1.6.2 Unflavoured live fermented cream products and substitute products, both with a fat content of less than 20 % | quantum satis | - | EU Food Additives Database |
| European Union | 4.2.5 jam jellies and marmalades and similar products | ML 10000 mg/kg | Maximum individually or in combination with E 400 - 404, E 406, E 407, E 410, E 412, E 415 and E 418 | EU Food Additives Database |
| European Union | 4.2.5.3 other similar fruit or vegetable spreads | ML 10000 mg/kg | Maximum individually or in combination with E 400 - 404, E 406, E 407, E 410, E 412, E 415 and E 418 | EU Food Additives Database |
| European Union | 4.2.5.2 Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC | ML 10000 mg/kg | - | EU Food Additives Database |
SOURCE
Codex Alimentarius
Codex GSFA
Codex GSFA Status
Codex Alimentarius GSFA permissions and maximum-use rows.
| Jurisdiction | INS / E-number | Function | Food category | Max level | Notes |
|---|---|---|---|---|---|
| Codex | 406 | Bulking agent; Carrier; Emulsifier; Gelling agent; Glazing agent; Humectant; Stabilizer; Thickener | 01.2.1.1 Fermented milks (plain), not heat-treated after fermentation | GMP | For use as a stabilizer or thickener only.; For use in reconstituted and recombined products conforming to the Standard for Fermented Milks (CXS 243-2003) only. |
| Codex | 406 | Bulking agent; Carrier; Emulsifier; Gelling agent; Glazing agent; Humectant; Stabilizer; Thickener | 01.2.1.2 Fermented milks (plain), heat-treated after fermentation | GMP | For use as a stabilizer or thickener only. |
| Codex | 406 | Bulking agent; Carrier; Emulsifier; Gelling agent; Glazing agent; Humectant; Stabilizer; Thickener | 01.2.2 Renneted milk (plain) | GMP | - |
| Codex | 406 | Bulking agent; Carrier; Emulsifier; Gelling agent; Glazing agent; Humectant; Stabilizer; Thickener | 01.4.1 Pasteurized cream (plain) | GMP | Excluding products conforming to the Standard for Cream and Prepared Creams (CXS 288-1976) |
| Codex | 406 | Bulking agent; Carrier; Emulsifier; Gelling agent; Glazing agent; Humectant; Stabilizer; Thickener | 01.4.2 Sterilized and UHT creams, whipping and whipped creams, and reduced fat creams (plain) | GMP | - |
| Codex | 406 | Bulking agent; Carrier; Emulsifier; Gelling agent; Glazing agent; Humectant; Stabilizer; Thickener | 04.1.1.2 Surface-treated fresh fruit | GMP | For use as a glaze where such surface treatment is allowed for application to the surface of fresh fruit.; For use in waxes, coatings or glazes where these surface treatments are... |
| Codex | 406 | Bulking agent; Carrier; Emulsifier; Gelling agent; Glazing agent; Humectant; Stabilizer; Thickener | 04.2.1.2 Surface-treated fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds | GMP | For use as a glaze where such surface treatment is allowed for application to the surface of fresh vegetables, seaweeds or nuts and seeds.; For use in waxes, coatings or glazes... |
| Codex | 406 | Bulking agent; Carrier; Emulsifier; Gelling agent; Glazing agent; Humectant; Stabilizer; Thickener | 06.4.1 Fresh pastas and noodles and like products | GMP | For use in noodles only. |
| Codex | 406 | Bulking agent; Carrier; Emulsifier; Gelling agent; Glazing agent; Humectant; Stabilizer; Thickener | 06.4.2 Dried pastas and noodles and like products | GMP | For use in noodles, gluten-free pasta and pasta intended for hypoproteic diets only. |
| Codex | 406 | Bulking agent; Carrier; Emulsifier; Gelling agent; Glazing agent; Humectant; Stabilizer; Thickener | 08.1.1 Fresh meat, poultry, and game, whole pieces or cuts | GMP | For use in fresh meat, poultry and game products only.; For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only. |
| Codex | 406 | Bulking agent; Carrier; Emulsifier; Gelling agent; Glazing agent; Humectant; Stabilizer; Thickener | 08.1.2 Fresh meat, poultry, and game, comminuted | GMP | For use in fresh minced meat which contains other ingredients apart from comminuted meat only. |
| Codex | 406 | Bulking agent; Carrier; Emulsifier; Gelling agent; Glazing agent; Humectant; Stabilizer; Thickener | 09.2.1 Frozen fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms | GMP | Excluding products conforming to the Standard for Quick Frozen Shrimps and Prawns (CODEX STAN 92-1981).; Excluding products conforming to the Standard for Live and Raw Bivalve... |
| Codex | 406 | Bulking agent; Carrier; Emulsifier; Gelling agent; Glazing agent; Humectant; Stabilizer; Thickener | 09.2.2 Frozen battered fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms | GMP | Excluding products conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets – Breaded or in Batter (CODEX STAN 166-1989). |
| Codex | 406 | Bulking agent; Carrier; Emulsifier; Gelling agent; Glazing agent; Humectant; Stabilizer; Thickener | 09.2.3 Frozen minced and creamed fish products, including mollusks, crustaceans, and echinoderms | GMP | - |
| Codex | 406 | Bulking agent; Carrier; Emulsifier; Gelling agent; Glazing agent; Humectant; Stabilizer; Thickener | 09.2.4.1 Cooked fish and fish products | GMP | For use in surimi products only. |
| Codex | 406 | Bulking agent; Carrier; Emulsifier; Gelling agent; Glazing agent; Humectant; Stabilizer; Thickener | 09.2.4.2 Cooked mollusks, crustaceans, and echinoderms | GMP | For use in surimi products only. |
| Codex | 406 | Bulking agent; Carrier; Emulsifier; Gelling agent; Glazing agent; Humectant; Stabilizer; Thickener | 09.2.4.3 Fried fish and fish products, including mollusks, crustaceans, and echinoderms | GMP | For use in breading or batter coatings only.; For general use in surimi products. |
| Codex | 406 | Bulking agent; Carrier; Emulsifier; Gelling agent; Glazing agent; Humectant; Stabilizer; Thickener | 09.2.5 Smoked, dried, fermented, and/or salted fish and fish products, including mollusks, crustaceans, and echinoderms | GMP | For use in salted squid only.; Excluding products conforming to the Standard for Salted Atlantic Herring and Salted Sprat (CODEX STAN 244-2004).; Excluding products conforming to... |
| Codex | 406 | Bulking agent; Carrier; Emulsifier; Gelling agent; Glazing agent; Humectant; Stabilizer; Thickener | 10.2.1 Liquid egg products | GMP | - |
| Codex | 406 | Bulking agent; Carrier; Emulsifier; Gelling agent; Glazing agent; Humectant; Stabilizer; Thickener | 10.2.2 Frozen egg products | GMP | - |
| Codex | 406 | Bulking agent; Carrier; Emulsifier; Gelling agent; Glazing agent; Humectant; Stabilizer; Thickener | 11.4 Other sugars and syrups (e.g. xylose, maple syrup, sugar toppings) | GMP | Excluding maple syrup. |
| Codex | 406 | Bulking agent; Carrier; Emulsifier; Gelling agent; Glazing agent; Humectant; Stabilizer; Thickener | 12.1.2 Salt Substitutes | GMP | - |
| Codex | 406 | Bulking agent; Carrier; Emulsifier; Gelling agent; Glazing agent; Humectant; Stabilizer; Thickener | 14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa | GMP | For use in ready-to-drink products and pre-mixes for ready-to-drink products only. |
SOURCE
FDA
FDA GRAS
FDA GRAS Status
US FDA GRAS notice evidence from enriched and notice tables.
| Jurisdiction | GRN | Substance | FDA response | Intended use | Basis | Notifier |
|---|---|---|---|---|---|---|
| United States | 997 | Chitosan and beta-1,3-glucans from white button mushrooms (Agaricus bisporus) | FDA has no questions | Intended for use as an antimicrobial at levels ranging from 0.015 g to 0.15 g per 100 g of food in baked goods and mixes, alcoholic cocktail drinks, beer, cider, seltzer, wine... | Scientific procedures | Chinova Bioworks Inc. |
| United States | 1109 | β-agarase enzyme preparation produced by Streptomyces coelicolor | FDA has no questions | Intended for use as an enzyme at up to 20 mg Total Organic Solids (TOS)/g agar-agar in the production of neoagarooligosaccharides (NAO) intended for use in food. | Scientific procedures | Dyne Bio Inc. |
| United States | 1109 | β-agarase enzyme preparation produced by <i>Streptomyces coelicolor</i> | FDA has no questions (in PDF) | Intended for use as an enzyme at up to 20 mg Total Organic Solids (TOS)/g agar-agar in the production of neoagarooligosaccharides (NAO) intended for use in food. | Scientific procedures | Dyne Bio Inc. |
| United States | 997 | Chitosan and <i>beta</i>-1,3-glucans from white button mushrooms (<i>Agaricus bisporus</i>) | FDA has no questions (in PDF) | Intended for use as an antimicrobial at levels ranging from 0.015 g to 0.15 g per 100 g of food in baked goods and mixes, alcoholic cocktail drinks, beer, cider, seltzer, wine... | Scientific procedures | Chinova Bioworks Inc. |
SOURCE
Health Canada
Health Canada Status
Health Canada food-additive permissions by functional class and food scope.
| Jurisdiction | Class | Permitted foods | Maximum level | List |
|---|---|---|---|---|
| Canada | Gelling agent | (a)Brawn; Canned (naming the poultry); Headcheese; (Naming the fruit or fruits) jelly with pectin; Meat binder sold for use in prepared meat or prepared meat by-product in which a gelling agent is a permitted... | (a)Good Manufacturing Practice | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Gelling agent | (b)Calorie-reduced margarine | (b)If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other gelling agents, or emulsifying, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of gelatin, lecithin, monoglycerides, mono- and diglycerides or sorbitan tristearate that may be added up to their respective maximum levels of use set out in this list. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Stabilizing agent | (c)Cream; (Naming the flavour) milk; (Naming the flavour) partly skimmed milk; (Naming the flavour) partly skimmed milk with added milk solids; (Naming the flavour) skim milk; (Naming the flavour) skim milk with added... | (c)Good Manufacturing Practice | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Stabilizing agent | (d)Ice cream mix | (d)If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the *List of Permitted Food Additives with Other Purposes of Use,* the total combined amount not to exceed 5,000 ppm of the ice cream. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Stabilizing agent | (e)Ice milk mix | (e)If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Thickening agent | (f)Mustard pickles; Relishes | (f)Good Manufacturing Practice | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Gelling agent | (g)Prepared fish or prepared meat (as defined in section B.21.002 of the *Food and Drug Regulations*) | (g)Good Manufacturing Practice | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Stabilizing agent | (h)Sherbet | (h)If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Emulsifying, gelling, stabilizing or thickening agent | (i)Unstandardized foods | (i)Good Manufacturing Practice | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Fining agent | - | Good Manufacturing Practice | List of Permitted Food Additives with Other Purposes of Use |
SOURCE
JECFA
JECFA ADI
JECFA ADI Values
JECFA ADI records and evaluation years.
| Jurisdiction | Chemical name | JECFA no. | CAS | ADI | ADI upper | Function | Evaluation year |
|---|---|---|---|---|---|---|---|
| JECFA | AGAR | - | 9002-18-0 | NOT LIMITED | - | THICKENER, EMULSIFIER, STABILIZER | 1973 |
| JECFA | JAPAN AGAR | - | - | no_data | - | - | 1973 |
| JECFA | DANISH AGAR (FROM FURCELLARIA FASTIGIATA) | - | - | no_data | - | - | 2014 |
| JECFA | FRAGAROL | - | - | no_data | - | - | 2003 |
| JECFA | NEROLIN FRAGAROL | - | - | no_data | - | - | 2003 |
SOURCE
ingredients
ghs classifications
Cross-Reference to Cosmetics / Chemicals / Pharma
Same-CAS public rows from adjacent Roots verticals where available.
SOURCE
Cross-vertical comparison
ingredients | ghs classifications
Cross-Vertical Regulatory Divergence
This substance has different regulatory treatment across food, cosmetics, and industrial use.
SOURCE
FAQPage JSON-LD
public food renderer rows
Frequently Asked Questions
Food-use, safety, ADI, and cross-vertical answers mirrored into FAQPage JSON-LD.
What is Agar used for in food?
Agar appears in food-use rows as: Antioxidant/Gelling agent; Bulking agent; Carrier; Emulsifier; Gelling agent; Glazing agent; Humectant; Stabilizer; Thickener; Gelling agent.
Is Agar / E406 safe?
This page does not assign a standalone safety verdict; it renders public regulatory evidence. ADI/reference value: ADI NOT LIMITED . EU status evidence: PUBLISHED. US/FDA evidence: FDA has no questions.
What is the ADI for Agar?
Agar has this ADI/reference value in the food-safety tables: ADI NOT LIMITED . Source: food_substances.
Is Agar also used in cosmetics?
Agar has a same-CAS cosmetics cross-reference: Agar, EU status permitted.