Agar-Agar is the strongest plant-based gelling agent extracted from red algae (Gelidium and Gracilaria). It is known for forming high-melting-point gels that remain stable at room temperature even at very low concentrations.
Agar-Agar dissolves between 85°C-95°C and gels between 32°C-45°C. This wide hysteresis provides unique processing flexibility in the food industry.
Gel strengths ranging from 700-1200 g/cm² ensure maximum durability with minimum usage.
Maintains structure in heat-treated products. Fully compatible with sterilization and pasteurization processes.
Provides excellent results in confectionery and glazing applications requiring high transparency.
| Application | Recommended Gel Strength | Objective | Dosage Range |
|---|---|---|---|
| Confectionery (Jelly Bean) | 900 - 1000 g/cm² | Firm texture and elasticity | 0.5% - 1.5% |
| Bakery (Glazing) | 700 - 800 g/cm² | Gloss and flow control | 0.2% - 0.5% |
| Canned Meats | 1000+ g/cm² | Fat binding and structural stabilization | 0.1% - 0.3% |
Benefit from our laboratory support to determine the most suitable Agar-Agar specification for your recipe.
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