Agar

What is Agar?
Agar (also called agar-agar) is a natural hydrocolloid derived from red algae. It consists mainly of agarose and agaropectin, which form strong, heat-stable gels even at very low concentrations. Known for its superior gelling ability, agar is a vegan alternative to gelatin and is widely used in jellies, puddings, dairy-free desserts, and microbiological culture media. It remains solid at room temperature and melts only at high heat, making it suitable for diverse applications in food, pharmaceuticals, and cosmetics.

EU Code: E406

Advantages:

• Forms clear, firm, and stable gels without refrigeration
• Resistant to high temperatures and pH variation
• Ideal for vegan, halal, and kosher diets
• Inert, odorless, and flavorless – won’t affect taste profiles

Applications:

• Vegan jellies, custards, ice creams, and confectionery
• Culture media for microbiological and laboratory use
• Encapsulation of nutrients and active ingredients
• Creams, facial masks, and cosmetics requiring gel structure

FAQs:

• Is Agar a gelatin substitute? Yes, suitable for vegan and allergen-free diets
• Does it need refrigeration? No, agar gels are stable at room temperature
• Can it be reused? Yes, agar gels can be re-melted and reused multiple times
• Is it soluble in cold water? No, it needs to be heated to dissolve fully