Products
Food Grade Agar-Agar Agar Powder E406 CAS 9002-18-0 Gel Strength 900-1200 g/cm2 High Transparency Vegan Gelatin Alternative
PREMIUM FOOD GRADE
AGAR-AGAR POWDER E406
Agar-Agar Powder is a high-quality natural hydrocolloid extracted from premium red seaweed (Gracilaria or Gelidium). As a superior plant-based alternative to animal gelatin, it offers exceptional gelling properties, high thermal stability, and a clean label profile. Essential for food manufacturers seeking a reliable, vegan-friendly thickening and stabilizing agent for diverse applications ranging from confectionery to dairy.
100% Vegan
Premium Gel Strength
Available in various grades (up to 1200 g/cm²), providing excellent texture control and firm gelation for high-end confectionery.
100% Vegan
A perfect substitute for animal-derived gelatin, naturally sourced and suitable for Halal, Kosher, and vegetarian diets.
Thermal Stability
Melts only above 85°C and remains solid at room temperature, making it ideal for shelf-stable food and tropical climates.
Superior Clarity
Offers high transparency and a smooth mouthfeel, ensuring the visual appeal of jellies, glazes, and decorative frostings.
| TEST ITEM | SPECIFICATION | RESULTS |
| Gel Strength (g/cm²) | 900 – 1200 | Complies |
| Loss on Drying | ≤ 12.0% | Complies |
| Total Ash | ≤ 5.0% | Complies |
| Mesh Size | 80 – 100 Mesh | Complies |
| Heavy Metals (as Pb) | ≤ 10 ppm | Complies |
| Arsenic (As) | ≤ 3 ppm | Complies |
| E. Coli / Salmonella | Negative | Complies |
Quality Commitment
Every batch is strictly controlled to meet global food safety standards. We provide full documentation for global compliance.
- ✔ ISO 22000 Certified
- ✔ HACCP Food Safety
- ✔ HALAL & KOSHER Certified
High Gelling Agent
Creates firm, heat-resistant gels in candy and desserts, providing the structural backbone for diverse confectionery products.
Superior Stabilizer
Prevents phase separation in dairy and sauce products, ensuring a consistent and homogeneous texture throughout shelf life.
Efficient Thickener
Increases viscosity and improves mouthfeel in soups, jams, and glazes without altering the original flavor profile.
Confectionery
High-clarity jellies, gummy candies, and marshmallows with a firm, bouncy texture.
Bakery & Glazes
Ideal for heat-resistant pie fillings, cake glazes, and decorative frostings.
Microbiology
Used as a critical base for culture media in laboratory and industrial settings.
Q: How does Agar-Agar differ from regular Gelatin?
Agar-Agar is plant-based (seaweed), whereas Gelatin is animal-derived. Agar has a much higher melting point and a firmer texture, making it ideal for tropical climates.
Q: What is the required temperature to dissolve Agar-Agar?
Agar-Agar must be brought to a boil (approximately 90-100°C) and simmered for a few minutes to fully dissolve and activate its gelling properties.
Q: Can I adjust the gel firmness?
Yes, the firmness can be adjusted by changing the concentration of the powder or by selecting a different Gel Strength grade based on your formulation needs.
