Agar Agar
Agar Agar is a natural hydrocolloid obtained from certain red algae/seaweed of the class Rhodophyceae. The two primary species are Gelidium and Gracilaria. It is used widely because it forms strong gels and can also act as a thickener, stabilizer and suspending agent in food and non-food systems. Agar mainly functions as a gelling agent, thickener, stabilizer, clarifying aid and solidifying medium. In formulations, it helps create firm texture, improve consistency, suspend particles, retain water and prevent separation.
Agar-Agar is listed as GRAS and is approved for use in foods; 21CFR Part 184.115.
Application-Foods
| Function
Desserts and Jellies
Forms strong, clear, heat stable gels. Used in Jellies, puddings, custards
and flans.
Confectionery
Builds texture in gummies and jelly candy. Works as a vegan gelatin
replacement or alternative.
Dairy and Frozen
Desserts
Stabilizes yogurts, mousses and ice cream. Improves body and texture in
darrv sustems
Bakery
Helps moisture retention and structure. Used in Fillings, Icings, and
9 azes
Processed Meat, Fish Binds water and forms gels in processed foods. Used in Canned Meats,
and Savory Foods
Fish Products, Soups and Sauces.
Application-Industrial
Function
Microbiological and Lab
Acts as a standard gelling base for
Media
culture media
Pharmaceuticals and
Personal tare
Acts as a gelling, stabilizing and
thickening agent.
Examples
Petri Dish Media and Bacteriological
Testing Systems.
Laxatives, Capsules, Tablets, Dental
Impressions, Creams.
