Seaweed-derived hydrocolloid supplied as powder or dried strips. Agar-agar forms strong, brittle gels and provides clean stability and viscosity across hot-fill and cold-set systems—ideal for dairy, confections, beverages, desserts, and more.
Seaweed-derived hydrocolloid supplied as powder or dried strips. Agar-agar forms strong, brittle gels and provides clean stability and viscosity across hot-fill and cold-set systems—ideal for dairy, confections, beverages, desserts, and more.
Emulsifier
Stabilizer
Thickener
Gelling agent
Agar-agar is used in several instances across different industries such as :
You can read about the industries this product can be used in. Hover mouse to reveal the description.
Reliable set, clean slice, and heat stability.
Crisp gel textures with excellent flavor release.
Light structuring and suspension.
Predictable viscosity and gelation for complex bases.
Feedstock prep: Food-grade red seaweeds (e.g., Gelidium, Gracilaria) are cleaned and extracted in hot water.
Primary production: Agar polysaccharide is solubilized and filtered for clarity.
Precipitation/separation: Gelation/pressing or alcohol precipitation concentrates agar; washing removes salts and pigments.
Drying & milling: Gel is dried, milled, and sieved to target mesh; strips cut for traditional formats.
Standardization/QA: Gel strength (Bloom‐equivalent), sulfate/ash, moisture, and microbiology verified; COA issued.
General: 0.1–2.0% w/w; trial recommended (gel strength dependent).
By application
Dairy/plant desserts: 0.3–1.0%
Confectionery gels/jellies: 0.5–1.8%
Beverages (structuring/suspension): 0.05–0.3%
Spoonable/stand-up desserts: 0.6–1.5%
H&B/Pharma gels: 0.5–2.0% (base-dependent)
Agar gels set without refrigeration and hold up at warmer temps vs. gelatin.
Great for clear gels—low turbidity and strong flavor release.
Great for clear gels—low turbidity and strong flavor release.
Agar gels set without refrigeration and hold up at warmer temps vs. gelatin.
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