Por qué hacer sourcing en Japón
Nagano's traditional kaku-kanten freeze-drying technique is a UNESCO-recognised intangible heritage; Ina Food Industry's industrial agar capacity sets the global benchmark.
Spec clave
Gel strength 600–1,000 g/cm² (varies by grade); galactose-rich polysaccharide; ash content <5% for premium grades.
Producto final típico
Wagashi confectionery (yōkan, kanten desserts), plant-based jelly, high-fibre meal-replacement products.
At a glance
- Proveedores listados
- 1 proveedor
- MOQ típico
- 10–100 kg powder/strip; 1–10 kg specialty grades
- Plazo típico
- 4–8 weeks
- Regiones de origen
- Nagano (traditional kaku-kanten), Gifu (Ena), Hokkaido (raw seaweed)
- Categoría
- Funcionales marinos
- Temporada de cosecha
- Seaweed harvest year-round; freeze-drying winter (December – February for traditional kaku-kanten)
- Estado regulatorio en Japón
- Food additive (gelling agent) under JAS
- Nombre japonés
- 寒天
- Romaji
- Kanten
Sobre este ingrediente
Polysaccharide gelling agent derived from red seaweed (Gelidium / Gracilaria), traditionally produced through freeze-drying in the high-altitude winters of Nagano. Kanten has 200+ years of Japanese history as a wagashi (kuzukiri, mizu-yokan) ingredient, and modern Japanese producers Ina Food Industry and Marusan Bussan are global leaders in industrial agar supply. Used in confectionery, plant-based dessert, microbiology media (food-grade and laboratory-grade) and as a high-fibre functional food ingredient for satiety / weight-management positioning.
Estado regulatorio
| Japón | Food additive (gelling agent) under JAS |
|---|---|
| Unión Europea | Food additive E406 (agar); CosIng listed |
| Estados Unidos | GRAS (21 CFR 184.1115); MoCRA cosmetic use |
| China | GB 2760 food-additive register |