Also known as: Agar-agar, Kanten, Chinese isinglass, Japan isinglass
Vegan
Extracted from red algae and seaweed, primarily from Gelidium and Gracilaria species. Widely produced in Japan, Chile, and Morocco.
Ingredient Data
Vegan
E406
Agar-agar; Kanten; Chinese isinglass; Japan isinglass
Extracted from red algae and seaweed, primarily from Gelidium and Gracilaria species. Widely produced in Japan, Chile, and Morocco.
Vegan jellies and desserts, plant-based panna cotta, Asian sweets (mochi, jelly cubes), some candies, microbiological culture media.
No substitute needed — agar is itself a gelatin replacement.
Sets firmer than gelatin at room temperature. Does not melt as easily. A staple ingredient in Japanese cuisine and vegan baking. The name 'China isinglass' is confusing but it is 100% plant-derived.
In depth
Agar is derived from red seaweeds, chiefly species of Gelidium and Gracilaria. Harvested algae are cleaned, then cooked in hot water to release the gel-forming polysaccharides from the cell walls. The resulting extract is filtered, and the liquid is set into a gel as it cools.
The gel is then dehydrated to concentrate the agar. Traditional Japanese kanten production relies on a natural freeze-thaw process: bars of gel are left outdoors in winter, where repeated freezing and thawing draws out water and leaves a light, porous solid. Industrial producers more often use mechanical pressing or freeze-thaw equipment to achieve the same result.
The dried product is processed into flakes, bars, or fine powder sold to consumers. Because the process starts from seaweed and relies on water extraction and physical dehydration, agar contains no animal-derived material at any stage.
On packaged foods, agar may appear under several names. In many regions it is listed simply as "agar" or "agar-agar." Within the European Union additive labeling system it can also be written as its E number, E406.
Other names carry historical baggage. "Japan isinglass" and "Chinese isinglass" appear in older texts and some product descriptions, which can cause confusion because isinglass in its original sense is a fish-derived gelatin. Despite the shared word, agar labeled this way is plant-based.
In Japanese products the term "kanten" is common, and Asian grocery packaging may show it in Japanese, Chinese, or Korean script alongside a translation. When agar appears in an ingredient list, no animal-origin flag applies to it, though the finished product should still be checked for other non-vegan additives.
Agar is often chosen as a direct replacement for gelatin, which is made from animal collagen. The two behave differently in the kitchen. Agar sets at room temperature and holds its shape in warm conditions, while gelatin needs refrigeration and melts more readily near body temperature.
Texturally, agar produces a firmer, more brittle gel that can be sliced cleanly, whereas gelatin yields a softer, more elastic set that melts in the mouth. Agar must be brought to a boil to dissolve fully, then allowed to cool to set, so it is not interchangeable spoon-for-spoon with gelatin.
Other plant-based gelling options include carrageenan, also from red seaweed, and pectin, from fruit. Each suits different applications, but agar remains popular for its strong set, neutral flavor, and ability to firm up quickly without chilling.
Frequently asked questions
Yes. Agar is extracted entirely from red seaweed and contains no animal-derived ingredients. It is a common plant-based substitute for gelatin.
No. Gelatin is made from animal collagen, while agar comes from seaweed. Agar also sets firmer, holds up at room temperature, and must be boiled to dissolve, so the two are not used in identical ways.
These are old common names for agar, used because it served a similar gelling role to isinglass. Despite the name, agar is entirely plant-derived, whereas true isinglass is made from fish. The shared term causes frequent confusion.
Agar is typically used in place of gelatin in jellies, desserts, and set dishes. Because it sets more firmly and does not melt as easily, quantities and technique usually need adjusting rather than a direct one-to-one swap.
Yes. E406 is the European additive code for agar, which is derived from seaweed. It is suitable for vegan diets.