Description
A natural-source gelling agent extracted from red seaweed (Gelidium and Gracilaria species). Forms firm thermoreversible gels at low concentration with a distinctive setting and melting temperature gap (sets at 32 to 43 °C, melts at 85 to 95 °C) that distinguishes it from carrageenan-iota-high-purity" class="underline" style="color: var(--sage-deep); text-decoration-color: var(--sage-deep);">carrageenan and gelatin.
Off-white to pale yellow flakes, strips, or powder. Insoluble in cold water, dissolves on boiling, then sets to firm gel on cooling.
We supply food-grade and pharmaceutical-grade Agar Agar from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production. Vegetarian and vegan certifications are inherent to the seaweed source.
Common market grades include Standard Food Grade (700 to 1000 g/cm² gel strength), Premium Food Grade (1000 to 1300 g/cm² for high-strength applications), Bacteriological Grade for microbiological media, and Pharmaceutical Grade meeting USP/BP/EP specifications.
Bulk and reduced-MOQ shipments. Batch-level COA covering gel strength, gelling and melting temperatures, ash, heavy metals, and microbiology.
Introduction
Agar Agar was first identified in 17th-century Japan and became a staple of traditional Asian cuisine and confectionery centuries before its scientific characterization. The compound's modern commercial application as a microbiological growth medium was established by Walther Hesse in 1882, transforming bacteriology overnight.
Industrial production proceeds by hot-water extraction of dried red seaweed (Gelidium for the highest gel strength, Gracilaria for cost-effective grades), followed by gel formation on cooling, freeze-thaw or pressing to remove water-soluble impurities, and drying to flake or powder form.
Regulated as E406 in the EU, classified as Generally Recognized as Safe by the U.S. FDA, listed in BP, USP, EP, and JP pharmacopoeias, and approved by JECFA without a numerical Acceptable Daily Intake limit.
The molecule is a galactose-based polysaccharide complex with two principal fractions: agarose (the gelling fraction) and agaropectin (the non-gelling fraction). Gel strength correlates with agarose content and is the principal commercial specification.
Strategic positioning combines vegetarian-source gelatin replacement with the unique thermal-hysteresis property: Agar gels do not re-melt at the temperatures where they set, which makes them ideal for hot-fillable confectionery, vegan capsule manufacturing, and bacteriological media that must withstand incubation temperatures.
Where it is used
- Confectionery: gummies, jellies, marshmallows, and pectin-replacement applications in fruit candies
- Bakery glazes and pie fillings requiring heat-stable gels
- Asian dessert applications: Japanese yokan, Chinese turtle jelly, Filipino gulaman desserts
- Vegetarian and vegan gelatin-replacement applications
- Bacteriological and microbiological growth media (the standard substrate for petri-dish bacterial culture)
- Pharmaceutical capsule manufacturing as vegetarian-positioning alternative to gelatin
- Dairy desserts and panna cotta vegetarian variants
- Cheese aging and ripening as a coating agent
- Cosmetic skincare formulations and natural-positioning gel products
- Tissue culture applications in biotechnology and plant cultivation
Technical data
| Item | Specification |
|---|---|
| Appearance | Off-white to pale yellow flakes, strips, or powder |
| Gel strength (1.5%, 20 °C) | 700 to 1300 g/cm² (grade dependent) |
| Gelling temperature | 32 °C to 43 °C |
| Melting temperature | 85 °C to 95 °C |
| Loss on drying | ≤ 18.0% |
| Ash | ≤ 6.5% |
| Heavy metals (as Pb) | ≤ 5 mg/kg |
| Arsenic | ≤ 3 mg/kg |
| Total plate count | ≤ 5000 cfu/g |
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