Agar (E-406) is a hydrophilic colloidal polysaccharide composed primarily of D-galactose molecules. It is extracted from certain natural strains of seaweeds of the families Gelidiaceae and Sphaerococcaceae, and from related red algae of the class Rhodophyceae.
It is available as a white, yellowish-white or pale yellowish-white powder.
The gelling capacity can be standardised by the addition of dextrose or maltodextrins or sucrose.

425 available

Ref. No.: 608702 Categories: , Weight: 350g
  • Gluten-free
  • Vegan
  • No added sugar


This gelling agent is of great interest in the kitchen because it makes gels that maintain their structure when hot. Agar gels are translucent, firm and clean-cut and have a tendency to syneresis. It can be used for fruit slices, hot jellies, ravioli, cannelloni...

How to use

Mix the amount of agar to be used with cold water or other liquid and heat to boiling. Gel quickly, allow to cool to gel properly. It is a translucent, firm and brittle gel; thermoreversible.
The gelling point is between 34 - 37°C and melting point between 86 - 90°C.
Note: in acidified aqueous solution it loses its gelling capacity.

Indicative dosages
Use 2-4g/l for soft gel; 5-10g/l for hard gel.

Storage conditions

Shelf life of 2 years under the specified storage conditions. Store in a cool, dry place.


350 g polypropylene canister.

Nutritional information pper 100 g

  • Energy 1423 kJ / 340 kcal
  • Fat 0,4 g
    • Saturated 0,0 g
  • Carbohydrates 83.0 g
    • Sugars 0,0 g
  • Fibre 0,6 g
  • Protein 1,0 g
  • Salt 1.25 g