Agar-Agar
What is Agar-Agar
This jellylike substance is a mix of carbohydrates that have been extracted from red algae, a type of seaweed. Agar has several uses in addition to cooking, including as a filler in sizing paper and fabric, a clarifying agent in brewing, and certain scientific purposes. It is also known as China glass, China grass, China isinglass, Japanese kanten, Japanese gelatin, and dai choy goh, and is used in certain Japanese dessert recipes.
Agar-Agar
| Category | Thickeners, Stabilizers |
|---|---|
| E Number | E406 |
| CAS No. | 9002-18-0 |
| H.S. Code | 1302390000 |
| Origin | China |
| MOQ | 100 KG |
| Packaging包装 | 25kg/bag |
| Payment Term | / |
Our Agar Product Range
Working with us
Choosing Your Right Agar Powder Suppliers
You will enjoy all grades and forms of agar products, including:
- Agar Agar Powder
- PioAgar Ag70
- PioAgar Ag80
- PioAgar Ag90
- PioAgar Ag100
- PioAgar Aos10
- PioAgar Aos20
- PioAgar Aos30
- PioAgar Aos40
- PioAgar Aos50
- Agar-Agar Mirror Glaze
- PioAgar Agm180
Agar Applications - Uses of Agar
1. Food Applications
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.
2. Food Applications
Vegetarian Gelatin Alternative:
Acts as a flavorless, plant-based thickener and gelling agent in desserts, jellies, vegan puddings, custards, and soft candies.
Jams and Fruit Spreads:
Provides structural performance and stability to jams, fruit preserves, and glazes.
Bakery Glazes:
It creates a firm, glossy sheen on fruit tarts and donuts that doesn't melt in warm weather or weep moisture (syneresis)
Jelly:
Agar is also important in fruit jelly preparations. When compared with pectin, agar has the advantage of not needing high sugar concentrations to form a gel.
Beverage Clarification:
Used as a clarifying agent in wine, beer, and Japanese sake.
Yoghurt:
Its application in yoghurt is also very important especially when consumers started to require less acid products and, therefore, casein cannot contribute to the maintenance of the product consistency, as it previously did.
3. Non-Food Applications
- Microbial Culture Media: Poured into petri dishes as a solid or semi-solid surface to grow bacteria, fungi, and other microorganisms because most microbes cannot digest it.
- Plant Tissue Culture: Used to propagate plant clones and grow cells in a controlled sterile environment.
- Molecular Biology & Electrophoresis: The purified agarose fraction separates high-molecular-weight biological molecules like DNA and proteins in clinical and biochemical assays.
- Skin Care & Masks: Used in face masks, lotions, and creams for its smooth texture, moisture-retaining capacity, and natural gelling properties.
- Oral Care: Acts as a binder and stabilizer in formulations like toothpaste.
