Обзор

Agar Agar is a hydrocolloid obtained from red algae and made primarily of agarose and agaropectin. What sets it apart technically is its thermoreversible gelation. It dissolves in hot water, then forms a firm gel as the mixture cools, reaching a specified gel point of 32–40°C. Manufacturers can therefore produce clean-cut jelly structures, stable fruit preparations, and vegetarian gel systems without using animal-derived gelatin.

Unlike gelatin, Agar Agar sets at a higher temperature and produces a firmer gel that stays stable at room temperature. Xanthan gum mainly acts as a thickener, whereas Agar Agar is chosen when the formulation needs to hold its own shape. At a 1.5% concentration, its gel strength is ≥800 g/cm², making it well suited to jelly cups, confectionery, bakery glazes, culture media, and plant-based formulations in which texture, sliceability, and control during heat setting matter.

Packaging & Storage

Keep in a cool, dry place, away from direct sunlight, humidity, and strong odours. After opening, seal the bag tightly so the powder retains its flowability and gelling performance.