Agar Agar
Our premium Agar Agar powder can be used as a vegetarian and vegan alternative to gelatine, creating firm, transparent gels that will not alter the taste or smell of your food recipes. Agar is a natural ingredient made from certain species of red algae. With a structure of over 85% fibre, Agar is a mixture of agarose and agaropectin.
Using Agar Agar as a powder to create gelatine free jellies has never been easier, but it’s also perfect for a wide range of other applications such as chocolate and strawberry mousses, jelly shots, baking and even to create bird seed balls!
Jelly: Fruit Jelly, Children’s party Jelly, Vegan Jelly, Jelly Shots
Mousse: Chocolate Mousse, Strawberry Mousse
Bird Food: Bird Seed Balls
Agar Agar (E406)
Nutritional – Typical values per 100g:
Energy: 174kcal/698kJ
Protein: 0.4g
Carbohydrates: <0.1g of which sugars <0.1g
Fibre: 86.4g
Fat: <0.1g of which saturates <0.1g
Salt: 0.5g
Agar is a natural ingredient extracted from certain species of red algae. At 80% fibre, agar is a mixture of agarose and agaropectin. Whereas traditional gelatine relies on the properties of proteins derived from cartilage and bone for gelling, the organism from which agar is produced is an algae, not an animal. For that reason, agar is a good vegan alternative to gelatine.
How to use: The recommended dose for use of Agar Agar in recipes is between 0.2% and 1%. To use Agar Agar, the powder requires soaking for 10 minutes followed by heating to approx. 95°C in solution to become fully dissolved. The gel will form when the solution cools to 40-45° C.
N.B: These are guidelines only. For best results follow recipe quantities and instructions.
Using Agar Agar as a powder to create gelatine free jellies has never been easier, but it’s also perfect for a wide range of other applications such as chocolate and strawberry mousses, jelly shots, baking and even to create bird seed balls!
Jelly: Fruit Jelly, Children’s party Jelly, Vegan Jelly, Jelly Shots
Mousse: Chocolate Mousse, Strawberry Mousse
Bird Food: Bird Seed Balls
Agar Agar (E406)
Nutritional – Typical values per 100g:
Energy: 174kcal/698kJ
Protein: 0.4g
Carbohydrates: <0.1g of which sugars <0.1g
Fibre: 86.4g
Fat: <0.1g of which saturates <0.1g
Salt: 0.5g
Agar is a natural ingredient extracted from certain species of red algae. At 80% fibre, agar is a mixture of agarose and agaropectin. Whereas traditional gelatine relies on the properties of proteins derived from cartilage and bone for gelling, the organism from which agar is produced is an algae, not an animal. For that reason, agar is a good vegan alternative to gelatine.
How to use: The recommended dose for use of Agar Agar in recipes is between 0.2% and 1%. To use Agar Agar, the powder requires soaking for 10 minutes followed by heating to approx. 95°C in solution to become fully dissolved. The gel will form when the solution cools to 40-45° C.
N.B: These are guidelines only. For best results follow recipe quantities and instructions.
