Food · Thickeners & gelling agents
Agar
寒天 (Kanten)
Also known as: Kanten, Japanese Agar
1Japanese supplier ready to quoteView on the Sourcing platformAt a glance
| Category | Food |
|---|---|
| INCI name | Agar (cosmetic use)↗ |
| Japanese labeling name | カンテン |
| Common Japanese notations | 寒天, カンテン |
| Origin | Marine (red seaweed, primarily Gelidium and Gracilaria species) |
| Typical functions | Gelling agent (primary food use), Viscosity modifier (cosmetics) |
| Regulatory status in Japan | Food additive regulated under the Food Sanitation Act. Cosmetic use is listed in the JSCI dictionary. |
Agar (kanten) was invented in 17th-century Japan and is a foundational Japanese hydrocolloid — the gelling agent for mizu-yokan, tokoroten, and countless wagashi. It is produced by extraction from red seaweeds, primarily Gelidium species, and is still made in traditional freeze-dried form in regions like Nagano. In cosmetics, agar appears in specific formulations as a plant-derived thickener.
Find OEM manufacturers
Browse Japanese OEM manufacturers that build products in this category. Filter by small lot, certifications, prefecture.
Classification
Tags below link to other ingredients sharing the same attribute, so you can pivot from one ingredient to its peers.
Product applications
Functions
Regulatory tags
Origin
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Traditional confectionery (youkan, mizu-yokan, tokoroten)
- Gelling agent for jellies, puddings, and desserts
- Vegetarian and halal-friendly gelling alternative
- Cosmetic gel masks and modeling masks
- Microbiology and laboratory media
Ingredient profile
Agar is a polysaccharide mixture (agarose plus agaropectin) extracted from red seaweeds through boiling, gel setting, freezing, and drying. The final product is a dried gelling agent that hydrates in hot water and sets on cooling.
Historical production is concentrated in Japan — particularly in Nagano prefecture — using freeze-drying techniques, while modern industrial production uses various alternative drying methods.
OEM applications
In food, agar is the gelling agent for yokan (sweet bean jelly), mizu-yokan, tokoroten (cold agar noodles), and various wagashi. It is also used widely in global vegetarian gelatin substitute applications.
In cosmetics, agar appears in some face masks and gel formulations as a plant-derived alternative to animal-derived gelatin.
Regulatory classification in Japan
Food additive use regulated under Food Sanitation Act; cosmetic use under JSCI dictionary.
Regulatory classification in other markets
| EU | E406 for food additive use. Cosmetic listed in CosIng. |
|---|---|
| USA | GRAS for food. Cosmetic INCI recognized. |
| China | Permitted. |
| Korea | Permitted. |
Market reference formulations
Example finished products will be added after each product's current full ingredient list has been verified.
All brand names and product names referenced anywhere on this site are the property of their respective owners. Example entries are provided for informational purposes only and do not imply endorsement.
Typical OEM use levels
Formulation ranges per finished-product application. Verify against the cited source before production.
| Application | Typical range | Regulatory limit | Notes |
|---|---|---|---|
| Standard JAS 寒天 grade specification | Gel strength ≥350 g/cm² (糸寒天 / 角寒天 grades); moisture ≤22% | Per JAS 寒天 規格 grade specifications | Designated as 既存添加物 (既存添加物名簿) for general food use(JAS 寒天規格 / 厚生労働省 既存添加物名簿) |
| Food-additive use level (general food use) | 0.3–1.5% in finished foods (jelly, yokan, jam stabilization) | No upper limit specified — GMP based | 厚生労働省 既存添加物名簿 / FAO-WHO JECFA (FAO/WHO 食品添加物専門家会議) evaluation (Agar) |
Stability & compatibility
- pH range
- pH 4.5–9.0 (gel formation; below pH 4 may degrade on prolonged heat)
- Temperature
- Sets at ~32–43°C, melts at ~85–95°C (high gel-melt hysteresis)
- Incompatibilities
- Strong acids at high temperature (degrades)
- Oxidizing agents
Highly stable polysaccharide; long shelf life as dry powder. Standard ingredient in confectionery and pharmaceutical industries.
Storage requirements
How the receiving OEM facility needs to handle inbound raw material.
- Temperature
- Room temperature in sealed packaging
- Conditions
- Dry, sealed; powder is hygroscopic
- Shelf life
- 36 months sealed (one of the most shelf-stable food hydrocolloids)
Supply concentration
Where this ingredient comes from — useful for single-source-risk planning.
- Primary regions
- Nagano (Suwa region — winter freeze-drying tradition), Gifu
- Import dependence
- Source red algae partly imported (Morocco, Chile, Indonesia); processing in Japan
農林水産省 漁業センサス + 食品添加物業界統計
Certifications commonly available
Certification schemes commonly obtainable for this raw material. Always confirm the specific supplier's current certificate before contracting.
| Scheme | Availability | |
|---|---|---|
| Halal | Common | Plant-derived (red algae); naturally Halal-permissible |
| Kosher (Pareve) | Common | |
| Vegan | Inherent | |
| Organic JAS | On-request | Limited cert availability for agar; depends on red-algae source |
Alternative ingredients
Related ingredients commonly evaluated as substitutes.
Quick answers
- What is Agar?
- Agar (kanten) was invented in 17th-century Japan and is a foundational Japanese hydrocolloid — the gelling agent for mizu-yokan, tokoroten, and countless wagashi. It is produced by extraction from red seaweeds, primarily Gelidium species, and is still made in traditional freeze-dried form in regions like Nagano. In cosmetics, agar appears in specific formulations as a plant-derived thickener.
- What is the regulatory status of Agar in Japan?
- Food additive regulated under the Food Sanitation Act. Cosmetic use is listed in the JSCI dictionary.
- What products typically use Agar?
- Traditional confectionery (youkan, mizu-yokan, tokoroten) / Gelling agent for jellies, puddings, and desserts / Vegetarian and halal-friendly gelling alternative / Cosmetic gel masks and modeling masks / Microbiology and laboratory media
- Where does Agar come from?
- Marine (red seaweed, primarily Gelidium and Gracilaria species)
- What is the INCI / JSCI labeling name for Agar?
- INCI: Agar (cosmetic use) / JSCI: カンテン
Explore related ingredients
Used in similar product applications
Other ingredients commonly used in the same finished-product families.
Miso Extract
Facial skincareSeasonings & saucesConfectionery & snacks
Sesame Oil
Seasonings & saucesConfectionery & snacksFacial skincare
Shikuwasa (Citrus depressa)
Seasonings & saucesConfectionery & snacksFacial skincare
Amazake Extract
Facial skincareConfectionery & snacks
Aspergillus Oryzae Ferment
Facial skincareSeasonings & sauces
Sharing similar functions
Ingredients that overlap on functional benefit tags.
From the same origin
Other ingredients that share an origin classification.
Manufacturers mentioning this ingredient
Japanese OEM factories whose published profile references this ingredient. Auto-detected from manufacturer descriptions; verify capabilities directly.
Regulatory guidance
Take the next step
FAQ for OEM buyers
Q. Is agar an approved food additive in Japan and globally?
Yes — agar is a recognized food additive listed in 厚生労働省 (Ministry of Health, Labour and Welfare)'s Standards for Use of Food Additives in Japan, and is GRAS in the United States and approved in the EU as E406. It is widely used without special restriction at typical formulation levels.
Sources · Last reviewed: 2026-04-26
- 厚生労働省 (Ministry of Health, Labour and Welfare) — List of Designated Food Additives and Existing Food Additives
- EU Food Additives — E406 (agar)
Q. What is the typical use level for agar in confectionery and cosmetic gels?
In wagashi (yokan, mizu-yokan), agar is used at approximately 0.5-2% of the finished product. In cosmetic gel masks and peel-off masks, agar is used at 1-5% depending on the desired gel firmness.
Sources · Last reviewed: 2026-04-26
- Industry knowledge — Japanese wagashi and cosmetic mask formulation
Industry-knowledge claim — not yet pinned to a single primary source
Q. What gel-strength grades are typically available from OEM suppliers?
Japanese agar suppliers typically offer powder, flake, and stick (kanten) formats with gel strengths in the range of 600-1000 g/cm² (Nikansui method). Different grades target wagashi, dessert manufacturing, and microbiology applications.
Sources · Last reviewed: 2026-04-26
- Industry knowledge — Japanese kanten/agar suppliers
Industry-knowledge claim — not yet pinned to a single primary source
Q. Is agar suitable for vegan and halal claims?
Agar is plant-derived (extracted from red seaweeds, primarily Gelidium and Gracilaria), making it suitable for vegan, vegetarian, and most halal positioning. Buyers should still verify supplier kosher/halal certification when making formal claims.
Sources · Last reviewed: 2026-04-26
- Codex Alimentarius — Class Names and the International Numbering System (E406)
Use cases
Yokan and mizu-yokan (Japanese sweet bean jelly)
- Positioning
- Traditional wagashi product line
- Typical usage level
- 1-2% in finished product
- Formulation notes
- Dissolved at 90°C+, sets at room temperature; provides clean cut and snap unique to agar.
Sources
- Industry knowledge — Japanese wagashi manufacturing
Industry-knowledge claim — not yet pinned to a single primary source
Vegan gummy and jelly snacks (export-oriented)
- Positioning
- Plant-based gelatin alternative for Western vegan retail
- Typical usage level
- 1-1.5% with pectin or other co-gelling agents
- Formulation notes
- Often blended with locust bean gum to soften the brittle agar texture.
Sources
- Industry knowledge — vegan confectionery formulation
Industry-knowledge claim — not yet pinned to a single primary source
Peel-off and rinse-off cosmetic masks
- Positioning
- Plant-derived gelling agent for clean-beauty positioning
- Typical usage level
- 2-5%
- Formulation notes
- Provides cohesive film when set; combined with humectants (glycerin, HA) for skin feel.
Sources
- Industry knowledge — Japanese mask cosmetic formulation
Industry-knowledge claim — not yet pinned to a single primary source
Microbiological culture media (foodservice/QC sales)
- Positioning
- B2B technical sales separate from food/cosmetic SKUs
- Formulation notes
- Higher purity grade; specified gel strength and impurity profile.
Sources
- Industry knowledge — laboratory agar supply
Industry-knowledge claim — not yet pinned to a single primary source
Search the academic literature
Pre-filled queries for the major research databases. Opens in a new tab.
Official regulatory databases
External links to public Japanese / international regulatory authorities. We are not affiliated.
References
- 農林水産省 (Ministry of Agriculture, Forestry and Fisheries) food additives database — agar
- JSCI (Japanese Cosmetic Industry Association) labeling name directory — カンテン
Last updated: 2026-04-22. Ingredient entries are reviewed at least annually against current regulatory listings.