Agar Agar Food Grade

Agar Agar Food Grade is supplied as a plant based gelling agent for food and nutrition products.

Food-grade agar-agar is a versatile, 100% plant-based gelatin substitute derived from red seaweed, ideal for thickening and gelling in vegan, Halal, and Kosher diets. It comes in powder or strips, is odorless, and is used to make puddings, jellies, and custard, setting at room temperature. It is also known as E406 and is80% fiber, making it a popular dietary stabilizer. 
Key Features and Uses
Applications: Widely used to make desserts, jellies, puddings, jams, and dairy alternatives. It acts as a stabilizer, thickener, and gelling agent in food production.
Usage: For best results, it must be boiled in liquid to dissolve completely, and it sets firmly at room temperature.
Benefits: It is a vegetarian alternative to animal-based gelatin. It is also used as an intestinal regulator due to its high fiber content and can provide a feeling of fullness.
Properties: It is insoluble in cold water but soluble in boiling water. It works best when not used in highly acidic, citrus-heavy, or tannin-rich mixtures, as these can inhibit its setting ability.
Forms: Available in powder (most common), flakes, and strips. 
Tips for Using Food Grade Agar
Dosage: A common recommendation is to use 16g per litre of water.
Dissolving: Ensure the powder is completely dissolved by boiling for 1-2 minutes.
Acidic Foods: If using with acidic ingredients, you may need to increase the amount of agar. 
For culinary applications, it is commonly found in health food shops or online, with products often labelled as “Vegan” or “Halal”.