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.
TECHNICAL SPECIFICATIONS
KEY ADVANTAGES
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 & Plant-Based
A perfect substitute for animal-derived gelatin, naturally sourced and suitable for Halal, Kosher, and vegetarian diets.
High 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.
CERTIFICATE OF ANALYSIS
| Product Name | Agar-Agar Powder | Batch Number | CRS20260416 |
| Appearance | White to light yellow powder | Manufacture Date | 2026-04-16 |
| 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 |
| Total Plate Count | ≤ 5,000 cfu/g | Complies |
| Yeast & Mold | ≤ 300 cfu/g | Complies |
| E. Coli / Salmonella | Negative | Complies |
BIOLOGICAL FUNCTION
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.
Clarifying Agent
Widely used in beverage processing and traditional brewing to improve liquid clarity and remove unwanted particulates.
INDUSTRY APPLICATIONS
-
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.
-
Dairy & Puddings
Provides stability and thickens yogurts, puddings, and processed cheeses.
-
Microbiology
Used as a critical base for culture media in laboratory and industrial settings.
Professional Services
FREQUENTLY ASKED QUESTIONS
Q: How does Agar-Agar differ from regular Gelatin?
Answer: Agar-Agar is plant-based (seaweed), whereas Gelatin is animal-derived. Agar has a much higher melting point (stays solid at room temperature) and a firmer texture, making it ideal for tropical climates.
Q: What is the required temperature to dissolve Agar-Agar?
Answer: 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. It will not dissolve in cold water.
Q: Can I adjust the gel firmness?
Answer: Yes, the firmness can be adjusted by changing the concentration of the powder or by selecting a different Gel Strength grade (e.g., switching from 900 to 1200 g/cm2) based on your formulation needs.