Agar
CAS Number: 9002-18-0
Agar is a natural polysaccharide gelling agent extracted from red algae (Gracilaria, Gelidium species), composed of agarose and agaropectin. It forms firm, transparent gels that melt at 85–95°C but set at 30–40°C, offering a unique wide hysteresis suitable for confectionery, desserts, and microbiological culture media. Gel strength ranges from 400–1000 g/cm² depending on grade and concentration.
Technical Specifications
| ash (%) | ≤6.5 |
| appearance | Off-white to light yellow powder or strips |
| moisture (%) | ≤22.0 |
| pH (1.5% solution) | 6.0–8.0 |
| gel strength (1.5%, g/cm²) | ≥600 |
Applications
- Confectionery jellies, gummies, and mochi
- Aspic and savory gel preparations
- Desserts and canned fruit gels
- Microbiological culture media (bacteriology grade)
- Vegetarian and vegan gelatin substitute
Key Features
- Unique high melting/low setting hysteresis for thermally stable products
- Completely plant-based, ideal for vegan and vegetarian markets
- Transparent, firm gels superior to gelatin in many applications
- EU E406 approved, GRAS status, Kosher and Halal certifiable
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CAS Number
9002-18-0
Category
Food / Beverage AdditivesAvailability
In StockSample
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