Agar Agar Food Grade Gel
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.