Food · Thickeners & gelling agents
Agar
寒天 (Kanten)
Also known as: Kanten, Japanese Agar
At 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.
Classification
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Product applications
Functions
Regulatory tags
Origin
Used in (typical product categories)
Finished-product categories that commonly include this ingredient in Japanese-market formulations.
- 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
What it is
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.
Typical uses in Japanese products
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. |
Example products
Example finished products will be added after each product's current full ingredient list has been verified.
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Related ingredients
References
- MAFF food additives database — agar
- JSCI labeling name directory — カンテン
Last updated: 2026-04-22. Ingredient entries are reviewed at least annually against current regulatory listings.