Elevate your culinary experiences with our premium Agar Agar, a food-grade product renowned for its superior gelling and thickening properties. From jams to desserts, our Agar Agar sets the standard for quality in the food industry. It is 100% plant-based, making it a perfect alternative to gelatin for vegan and vegetarian recipes. Trusted by chefs and food technologists alike, it delivers consistent results in both home and commercial kitchens.
HYAR Labs's Agar Agar offers not just a food additive but a culinary enhancement, providing chefs and food manufacturers with a reliable and top-tier gelling and thickening agent. Explore the diverse ways it can elevate your culinary creations.
| Parameters | Specification |
| Appearance | Off White to light yellowish |
| Clarity | Clear |
| Moisture | 15% Max |
| pH | 6.0-7.5 |
| Ash | ≤ 3% Max |
| Gel Strength | ≤ 350 gm/cm² |
| Gelling Temperature | 36-40 deg c |
| Melting Temperature | 90-97 deg c |
| Swelling Index | ≥ 8 ml |
| Water Absorption | 55-67 ml |
| Gelatin | Passes test |
Agar Agar enhances the texture and consistency of jams and custards, offering a firm yet smooth gel without altering flavor. It provides a clear, glossy finish and prevents syneresis (water separation).
Used to stabilize pie fillings and whipped cream (Crème Chantilly), Agar Agar helps retain structure and prevents runniness, especially in high-temperature conditions.
In processed and spreadable cheeses, Agar Agar functions as a thickener and stabilizer, improving mouthfeel and spreadability while maintaining uniform consistency.
Agar Agar is used to prevent whey separation and improve the body of yoghurt. It enhances the creaminess and stability of both stirred and drinkable yoghurt products.
In beverages like chocolate milk, Agar Agar acts as a suspension agent to keep cocoa solids evenly distributed, ensuring a consistent texture and taste.
Agar Agar stabilizes emulsions in mayonnaise and dressings, preventing separation and improving viscosity and shelf life. It helps maintain smooth, uniform textures.
It provides the ideal thickness and sheen to sauces and ketchup, ensuring consistent pourability and preventing water separation over time.
Agar Agar forms a stable gel used in glazes and desserts like flans and panna cotta. It gives a clean, sliceable finish and sets quickly at room temperature.
Added to condensed milk, Agar Agar improves viscosity and enhances texture, ensuring a smoother product with longer shelf stability.
Agar Agar prevents ice crystal formation in frozen desserts like sherbet and sorbet, contributing to a smooth and creamy texture even after freeze-thaw cycles.
Used in fondants, Agar Agar provides pliability and structural stability, allowing the fondant to be rolled thinly without tearing, making it ideal for cake decorations.