Agar

What is Agar?

Agar is a unique ingredient used in a variety of culinary applications. It is a type of seaweed that is harvested and processed to create agar powder, which is commonly used as a gelling agent in the food industry. When agar powder is mixed with water and heated, it forms a jelly-like substance that can be used to thicken and stabilize a wide range of foods, from fruit preserves to puddings. Agar jelly is a popular dessert in many parts of the world, and agar agar powder is widely available from food distributors for use in both commercial and home cooking. Food grade agar is a high-quality product that meets strict standards for purity and safety, ensuring that it is safe for consumption.

In the baking industry it:

Stabilizes icings, glazes and coatings
Provides bulk to low calorie breads
Is a popular vegan alternative in recipes

Commercial Production of Agar

Different red algae seaweeds from the Rhodophyceae class can be utilized to make agar.
Currently the industry uses the following seaweeds for production:

Gelidium (original source of genuine agar)
Gracilaria
Pterodadia Capillace
Gelidiella

Seaweed can be gathered at shore, cut from beds or cultivated. Once it is harvested, it is cleaned, dehydrated, pressed and then extracted for the polysaccharides agarose and agaropectin. Methods of extraction vary. After extraction, it is frozen, dried, milled and screened for use.

Applications

Confectionery:

Agar is used to create jellies, gummies, and marshmallows, providing a firm texture and stability.

Bakery:

In baked goods, agar acts as a stabilizer and thickener, enhancing texture and shelf-life.

Dairy Products:

Agar is used in yogurts and cheese to improve consistency and firmness.

Beverages:

Used in drinks and desserts, agar helps to stabilize and thicken liquid products.

Canned Foods:

Agar ensures the right consistency and appearance of canned meats, vegetables, and seafood.

Plant-Based Alternatives:

Agar serves as a key ingredient in vegan and vegetarian food products, replacing gelatin.

Potential Benefits

Gelling Agent:

Forms firm, heat-resistant gels, making it ideal for confectionery and dessert applications.

Thickening Agent:

Enhances the texture of various food products, from soups to sauces.

Stabilizer:

Helps maintain the consistency and quality of food products over time.

Low-Calorie:

Agar is low in calories, making it suitable for diet-friendly recipes.

Vegan-Friendly:

As a plant-based alternative to gelatin, agar is perfect for vegan and vegetarian diets.

Documents & Samples

Product range

Agarila™ Prime Agar powder, gel strength 700 - 1200 g/cm2

Widely used in jellies, candies, jams, ice cream, and various desserts, it provides a colorless and tasteless high-quality gel texture. Agar's ideal blend with proteins in dairy products make it a favored stabilizer and thickener, utilized in in the production of yogurts, ice creams, and milkshakes, among other products. Its thermoreversible gel properties have unique applications in cooking and food design, such as in molded foods and desserts.

Agarila™ RD Instant agar, gel strength 50 - 600 g/cm2

Excellent solubility and speed: The enhanced Instant agar, refined through processing, can dissolve quickly at both low and ambient temperatures, simplifying the usage process and increasing production efficiency. - Dairy products: Ideal for yogurts and other dairy products, it enhances stability, improves texture, and elevates the richness as well as layering of the product. - Jelly and pudding: Capable of dissolving quickly and forming a stable colloid. Agarila™ RD is an ideal choice for making jellies, puddings, and other desserts, offering customers a delicate and smooth texture.

Agarila™ S-PURE Agar strips

Naturally extracted from seaweed, it can be used directly in manufacturing or as a raw material in the process of various kinds of jellies, candies, ice cream, etc., offering a unique texture and stable form. The gel has good thermal stability, capable of maintaining a stable state over a wide temperature range, suitable for high-temperature processing and long-term storage.

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