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Agar is a gelatinous substance derived from red algae, primarily used as a thickening and gelling agent in various food applications. It is a vegetarian alternative to gelatin and is known for its ability to create firm gels at lower concentrations. Agar is typically used in the food industry for making desserts, jellies, and as a stabilizer in dairy products and sauces.
| Source | Red algae (e.g., Gelidium or Gracilaria species) |
| Appearance | Off-white to pale yellow powder or flakes |
| Gel strength | Varies from 700 to 1200 grams per cm² |
| Melting point | 85 to 90 degrees Celsius |
| Gelling temperature | 32 to 40 degrees Celsius |
| Solubility | Soluble in boiling water, forms gel upon cooling |
When selecting agar, buyers should consider the desired gel strength and clarity based on their specific application. It is important to specify the type of agar (powder or flakes), the required gel strength, and any certifications needed for food safety. Quantities may vary depending on the scale of production, so buyers should also indicate their expected usage volumes.
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Agar is used as a thickening and gelling agent in various food products, including jellies, desserts, and sauces.
Yes, agar is a plant-based alternative to gelatin, making it suitable for vegetarians and vegans.
Agar sets more firmly than gelatin and can withstand higher temperatures before melting.
Yes, agar can be added to hot dishes, but it will gel as it cools.
When stored properly, agar can have a shelf life of 2 to 3 years.
Agar should be dissolved in boiling water and allowed to cool to form a gel.