Agar Agar Food Grade Gel is derived from seaweeds of the Rhodophyceae class. It is used as a high performance gelling agent, especially as a 100% vegetarian substitute for Gelatin, which is manufactured from animal bones and skin in the food industry. 

Agar Agar’s ability to produce clear colourless, odourless, and natural gels without the support of other colloids has long been used by the food industry as a stabilizing and gelling agent. Agar Agar gels at 34°C to 42°C and melts at 80°C to 98°C. This unmatched natural hysteresis offers a great advantage, particularly with regard to the shelf life of food preparations.

Moisture: 15 per Max

Pack Sizes: 10gm, 25gm, 250gm, 500gm, 5kg, 10kg, 20kg, 25kg

Pack Type: Sachet, Polybag, Polycontainer, Fibreboard Drum, Carton

PH: 6.0 - 7.5

Ash: More than 3 per max

Gel Strength: Less than 500 gm/cm 2

Gelling Temperature: 37-41 degree C

Melting Temperature: 88-93 degree C

Swelling Index: Less than equal to 9ml

Water Absorption: More 75 ml

Confectionery: Agar Agar Food Grade Gel can be used to make jellies, puddings, custards, gums, caramels, marshmallows, fruit juice and soft candy. To make jelly, it is boiled in water until the solids dissolve. Sweeteners, flavoring, coloring and fruits or vegetables are then added and the liquid is poured into molds to be served as desserts and vegetable aspics, or incorporated with other desserts, such as a jelly layer in a cake.

Dairy Products: Agar Agar is used in dairy-based products such as yoghurt, ice-cream, mousse, chocolate milk, custard,  etc. Incorporation happens at the stage of pasteurization. It is considered as a cost-effective stabilizer for dairy products where water retention is of importance. It can also be mixed with other colloids to improve their final texture.

Jams & Bakery Products: Agar can also be used in spreadable products like honey, butter, peanut butter, jam, etc. It can also be a substitute for pectin to decrease sugar levels.

Meat & Ham: Adding 2% Agar Agar can form a gel that can adhere effectively to scrap meat.