E406 is Agar agar — a natural gelling agent extracted from red algae (seaweed). It is used in the food industry as a thickener, stabilizer, and vegetarian alternative to gelatin.
- Category: Gelling agents, thickeners, stabilizers
- Origin: Plant-based (seaweed extract)
- Common Uses: Jellies, puddings, confectionery, dairy desserts, canned foods, and microbiology culture media
- Safety: Generally recognized as safe; approved in EU/US
- Also known as: Agar, Agar-agar
- Typical use level: ~0.2–2.0% (powder), depending on firmness needed
- How to use: Dissolve in boiling liquid (simmer 1–2 min), sets on cooling
- Dietary: Vegan/vegetarian; allergen-free by nature (verify cross-contamination)
- ADI: Not specified (use per GMP / local regulations)
- Key Feature: Forms a strong gel at very low concentrations, stable even at higher temperatures
Verdict: Safe for most people, vegan-friendly, and widely approved as a food additive in the EU, USA, and globally.
Read more on: Agar Agar Benefits, Uses & Risks: What Science Actually Says