Agar Agar 5kg

All pictures are generally application suggestions only.

$435.00 NZD *

* Per pack, incl. GST and Freight

Code: ISAGA.5



Agar-agar is a natural product extracted from red seaweed.  Agar is flavourless and becomes gelatinous when it is dissolved in water, heated, and then cooled, forming opaque, brittle textured gels.

Application: A vegetarian substitute for gelatin and in applications where gelatin cannot gel. As gelling agent in the confectionery and food industry: a thickener for soups; in fruit preserves; ice cream; yoghurt; custard and other desserts, as a clarifying agent in brewing, and in the canned meat industry.
Usage:  Dependent on application; typical dose rate between 0.5% and 2% w/w (by weight). Used at a substitute 1:1 for gelatin.    For a more elastic gel replace 15% of agar with locust bean gum. Preferably dry blend with other powdered ingredients, add in under sheer at 40°C, heat to above 90°C to activate. Agar will form a gel upon cooling.
SOLUBILITY: Insoluble in cold water, soluble in hot water.   Agar gels and melts around 38°C and 85°C respectively.
ACID STABILITY: Acids weaken agar's gelling power by acid hydrolysis so dosage will be higher in acidic applications.   In general, acid hydrolysis is not significant unless the agar undergoes extensive heating at pH below 5.5. If process permits add acid after heating or late in the heating process.
ENZYME STABILITY: Agar will break down if exposed to the enzymes of certain raw fruits (e.g. kiwi fruit, papayas, pineapple, and figs). Cooking these fruits, though, destroys the enzymes.          
HIGH SUGAR: Agar shows reactivity with sugar; increased gelling power with high sugar content (60% or more) such as jams and jellies.    


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