Agar
Thickeners
9002-18-0
E406
C₁₄H₂₄O₉
$17.98 ~ $26.97
Food
Free sample from 100g(NF)
One unit of:20kg/carton
One unit of:20kg/carton
20kg/carton
Product Info
What is Agar?
Agar is a complex carbohydrate hydrocolloid extracted from red seaweed, used predominantly in the food industry as a potent, heat-stable vegetarian gelling agent and thickener, particularly for confectionery and jellies.
How is Agar made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Collection & Cleaning | Harvest selected species of red algae (e.g., Gelidium, Gracilaria). Wash thoroughly to remove sand, shells, and other marine debris. | The seaweed species and quality are critical as they directly determine the final agar's gel strength and purity. Cleaning must be thorough to minimize ash content. |
| 2 | Hot Water Extraction | Boil the cleaned seaweed in water, often with the addition of a weak acid, for several hours to extract the agar polysaccharides. | Control of temperature (95-105°C), pH, and extraction time is crucial for maximizing yield without degrading the agar molecule. |
| 3 | Filtration | Filter the hot seaweed slurry through screens and filter presses to separate the liquid agar solution (extract) from the solid seaweed residue. | Filtration must be performed while the solution is hot (above 85°C) to prevent premature gelling. This step is key for the clarity of the final product. |
| 4 | Gelling & Freezing | Allow the hot, filtered agar extract to cool in trays where it sets into a firm gel. The gel is then cut into blocks and frozen solid. | A controlled cooling rate ensures a uniform gel. The freezing process is a critical purification step that separates water and soluble impurities from the agar gel matrix. |
| 5 | Thawing & Dehydration | Slowly thaw the frozen gel blocks. As the ice melts, the water drains away, carrying impurities with it and leaving a more concentrated agar skeleton. | This process, known as syneresis, significantly increases the agar concentration. The rate of thawing is monitored to ensure maximum water removal. |
| 6 | Drying | Press the dewatered agar to remove more water, then dry it using hot air dryers or traditional sun-drying until it becomes hard and brittle. | The final moisture content must be controlled (typically below 20%) to ensure product stability and prevent microbial growth during storage. |
| 7 | Milling & Blending | Grind the dried agar strips or flakes into a powder of a specified particle size. Different batches may be blended to achieve consistent quality. | Particle size affects dissolution properties. Blending is essential to standardize product lots and meet customer specifications for gel strength, viscosity, and gelling temperature. |
| 8 | Quality Control & Packaging | Test the final powder for key parameters like gel strength, moisture, ash content, clarity, and microbiological safety. Package into sealed, moisture-proof containers. | Rigorous QC ensures the product meets food or laboratory grade standards. Proper packaging is vital to protect the hygroscopic powder from moisture and contamination. |
Technical Specifications
| CAS Number | 9002-18-0 |
| Chemical Formula | C₁₄H₂₄O₉ |
| Solubility | insoluble in cold water; dissolves in boiling water |
| Storage Conditions | cool, dry, < 25 °C |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
desserts
jellies
confectionery
dairy
canned meats
microbiological media
dental impressions
laxative
Mechanism of action:
| Parameter | Agar |
|---|---|
| Functional Category | Gelling Agent; Stabilizer; Thickener; Texturizer |
| Key Ingredients | Complex polysaccharides (Agarose and Agaropectin) extracted from red algae (Rhodophyceae). |
| Mechanism of Action | When heated in an aqueous solution, the helical polymer chains of agarose hydrate and unwind. Upon cooling, these chains reassociate into double helices, which then aggregate to form a strong, three-dimensional, macroporous network that immobilizes water, resulting in a firm, thermo-reversible gel. |
| Application Effect in Product | Creates strong, brittle, heat-stable gels at very low concentrations. Provides structure and a characteristic firm bite in confectionery and desserts. Stabilizes emulsions and prevents syneresis in dairy products and bakery fillings. Acts as a vegetarian/vegan alternative to gelatin with a higher melting point. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Agar | Seaweed-derived Gelling Agent | Sets firmly at room temperature; thermo-reversible; high melting point (~85°C); creates a brittle, firm gel. | Vegan; much stronger gelling power than gelatin; sets without refrigeration; stable in warm environments. | Brittle texture is not always desired; less creamy mouthfeel; can impart a slight flavor if not high quality. | Vegan jellies, panna cotta, glazes, scientific culture media, aspics. | For a firm, vegan gel that needs to be stable at room temperature or higher. |
| Gelatin | Animal-derived Gelling Agent | Derived from collagen; sets only when refrigerated; melts at body temperature; creates a soft, elastic gel. | Excellent melt-in-the-mouth quality; provides a smooth, creamy texture; widely available and familiar. | Not vegan or vegetarian; unstable at room temperature; requires refrigeration to set. | Gummy candies, marshmallows, classic mousses and panna cotta, Jell-O desserts. | For a traditional, soft, jiggly texture when vegan/vegetarian needs are not a factor. |
| Carrageenan | Seaweed-derived Gelling Agent | Different forms (Iota, Kappa) create gels ranging from soft and elastic to firm and brittle; works well with dairy proteins. | Vegan; highly versatile textures possible; efficient stabilizer for dairy products. | Can be harder to source specific types for home use; texture can be unpleasant if used incorrectly. | Stabilizing ice cream and dairy beverages, vegan cheeses, flans. | To stabilize dairy systems or create specific gel textures in vegan products that differ from agar. |
| Pectin | Plant-derived Gelling Agent | Derived from fruit; requires sugar and acid to activate and form a gel; creates a soft, spreadable set. | Vegan; provides a natural texture for fruit-based products. | Very narrow use case; requires specific pH and sugar content to work correctly. | Jams, jellies, fruit preserves, and some confectioneries. | Specifically for making traditional fruit preserves where a classic jam-like set is desired. |
| Guar Gum | Plant-derived Thickener | Derived from guar beans; effectively thickens liquids without heat; does not form a firm gel. | Vegan; potent thickener in small quantities; works in cold applications; gluten-free baking aid. | Does not gel; can create a slimy texture if overused. | Thickening sauces, dressings, soups; stabilizing ice cream; improving texture in gluten-free goods. | When you need to increase viscosity (thicken) a liquid without forming a solid gel. |
Technical Documents
Available Documentation
technical datasheet available
Safety Data Sheet (SDS)
SDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications