Agar (E406)

Agar (E406) is one of the markers Open Food Facts uses to classify a food as ultra-processed (NOVA group 4).

What it is and why it counts

A food additive used to dissolve, dilute, disperse or otherwise physically modify a food additive or nutrient without altering its function -and without exerting any technological effect itself- in order to facilitate its handling, application or use of the food additive or nutrient.

Cosmetic additives

NOVA calls these additives "cosmetic": they change how a product looks, feels or tastes rather than keeping it safe to eat. Their presence is one of the two defining signs of an ultra-processed food.

Function

Carrier: A food additive used to dissolve, dilute, disperse or otherwise physically modify a food additive or nutrient without altering its function -and without exerting any technological effect itself- in order to facilitate its handling, application or use of the food additive or nutrient.
Emulsifier: Emulsifiers are substances which make it possible to form or maintain a homogenous mixture of two or more immiscible phases such as oil and water in a foodstuff.
Humectant: Humectants are substances which prevent foods from drying out by counteracting the effect of an atmosphere having a low degree of humidity, or promote the dissolution of a powder in an aqueous medium.
Stabiliser: Stabilisers are substances which make it possible to maintain the physico-chemical state of a foodstuff; stabilisers include substances which enable the maintenance of a homogenous dispersion of two or more immiscible substances in a foodstuff, substances which stabilise, retain or intensify an existing colour of a foodstuff and substances which increase the binding capacity of the food, including the formation of cross-links between proteins enabling the binding of food pieces into re-constituted food.
Thickener: Thickeners are substances which increase the viscosity of a foodstuff.

Functional class definitions from the EU food additives regulation, via Open Food Facts.

More about agar (E406) on Wikidata