Agar-agar is a very precise and effective solution when texture and process robustness are critical
Agar-agar is a label-friendly hydrocolloid derived from selected red seaweed (Gracilaria, Gelidium, Pterocladia) and is widely used in the food industry as an effective gelling and stabilising agent. It is composed of a complex mixture of homogeneous polysaccharides: agarose and agaropectin. Agarose is a non-ionic, strongly gelling agent, and agaropectin is a sulphated fraction that controls solubility, gelation kinetics, and texture. Agar functions as a gelling agent, thickener, texturiser, moisturiser, emulsifier, flavour enhancer and absorbent in various food products.
Agar-agar is completely soluble in boiling water and selected preactivated grades can dissolve at lower temperatures. Even at low usage levels, it forms odourless, colourless, high-quality gels and is the most powerful natural gelling agent, with a gelling range of <50 to >1100 g/cm². The gels are thermo-reversible with pronounced thermal hysteresis – setting at 35-43°C and melting at 85-95°C. Agar shows strong synergy with sugars and compatible hydrocolloids and requires no added ions to gel – it reacts only with water which makes it easy to incorporate in most food formulations.
Applications
Agar-agar is primarily used in food products where structural performance and stability are essential. Typical applications include angel kisses, jam, fruit spreads, glazing, yoghurt, dairy products, canned meat, and health food.
We offer a broad range of agar including special grades with high tolerance to sterilisation, excellent resistance to enzymatic hydrolysis, and outstanding compatibility with milk proteins. Our range also comprises organic agar, and specialised unbleached agar with an extremely low content of chloroform and chlorine for health food applications.
Here are some examples of our wide range tailored to different applications:
Confectionery and bakery: Specialised gel agar with medium to very high gel strength (600–1000 g/cm²). This agar tolerates varying water hardness, shows excellent cooking stability, forms elastic gels with a rapid setting time, and is neutral in flavour. It works synergistically with sugar and has a strong synergy with egg albumen. This makes it ideal for stabilising the whipped foam in angel kisses, delivering a creamy, airy texture that remains stable over time. The agar forms clear, transparent gels even in high-sugar systems, making it well-suited for chocolate confectionery and soft candies (e.g. soft gummies), and as an alternative to pectin or gelatine.
Jam, marmalade, and fruit preparations: Agar agar providing ultra-transparent gels with medium to high gel strength (400–900 g/cm²), ideal for. It offers excellent solubility, stability in low pH conditions, and resistance to cooking. The agar has no impact on flavour and forms gels with minimal syneresis. Perfect for enhancing the shelf life of jam, marmalade, and fruit-based products.
Canned and sterilised meat products (e.g. pet food and ready meals): Agar agar with high thermal resistance. The gel maintains low syneresis even after sterilisation and show excellent synergy with other hydrocolloids.
Glazing, fondant, spreadable cheese: Spreadable, soft agar with high water binding capacity and excellent sugar synergy, ensuring a stable texture with minimal cracking during storage. The texture is soft and has a low to ultra-low gel strength (50-300 g/cm²). Perfect for glazing, spreadable jams and fat or protein replacement in light products.
Dairy and yogurt products: Special agar that prevents milk protein denaturation and form medium to high gel strength (400-900 g/cm²). It has a high solubility at 80°C, good water binding capacity, and high synergy with milk proteins. Perfect for improving texture (mouthfeel) in fat-reduced yogurts, preventing whey separation and prolonging shelf life in dairy.
Agar-agar range
Labelling
Agar-agar complies with EU Regulation No. 231/2012 and is approved as food additive E 406. Labelling in EU e.g.
- Gelling agent: agar agar
- Gelling agent: E 406
- Gelling agent: agar agar (E 406)
Get in touch!
Contact us to learn more about our range of agar-agar or to discuss how we can support your next formulation or product development project.
Agar-agar key functional benefits
- Forms strong, firm gels at low dosages
- High melting point – maintains structure at ambient temperature and during further processing.
- Thermo-reversible – enables precise process control during heating and cooling.
- Neutral taste and odour.
- Good stability in sugar-rich systems.
- Plant-based and label-friendly.
