Agar Powder

Product Overview

Natural Gelling Agent | Thickener | Stabiliser | Plant-Based Alternative

Agar Powder is a natural hydrocolloid derived from red seaweed, widely used in the food industry as a strong gelling agent, thickener, and stabiliser. It appears as a fine, off-white to pale beige powder, is soluble in hot water, and forms firm, clear gels upon cooling.

This ingredient is highly valued for its high gel strength, clean label appeal, and plant-based origin, making it ideal for vegetarian and vegan food formulations across both traditional and modern food applications.

Key Properties

• Chemical Name: Agar (Agar-Agar)
• Scientific Description: Polysaccharide from Red Seaweed (Rhodophyceae)
• E Number (Food Additive Code): E406
• Common Name: Agar-Agar
• Industry Name: Agar Powder (Food Grade)
• Appearance: Off-white to pale beige powder
• Solubility: Soluble in hot water; gels on cooling

Applications in Food & Beverage Production

Agar Powder is widely used across commercial food manufacturing and culinary production, including:

• Confectionery & Desserts: Jellies, gummies, puddings, and gels
• Bakery Fillings & Toppings: Texture and stability enhancement
• Plant-Based & Vegan Foods: Alternative to gelatin in formulations
• Beverages & Clarification: Stabilisation and visual improvement
• Dairy & Dairy Alternatives: Custards, desserts, and structured products
• Food Processing Aid: Used where strong, clean gel formation is required

Key Features

• Strong Gel Formation: Produces firm, thermo-reversible gels
• Plant-Based & Clean Label: Suitable for vegetarian and vegan products
• Excellent Clarity: Forms clear, visually appealing gels
• High Efficiency: Effective at low usage levels
• Texture Control: Enhances mouthfeel and product structure
• Stable in Processing: Performs well across a wide pH range