Agar Agar – Food Grade

Agar is a complex polysaccharide extracted from red algae in the South China Sea region. The
water quality in this region has the least heavy metals thereby providing the highest gel strength
for the Agar. The unique characteristics of Agar include high gel strength, high solidification and minimal syneresis.

Agar is widely used in the food, beverage and pharmaceutical industries. Typical food applications include ice cream, pulp drinks, soft candy, milk chocolate, dessert, canned goods, jam and jelly. The Agar can improve texture and mouth feels in many food products.


Appearance White to light yellowish colour fine powder.
Loss on drying ≤7.0%
Melting point 98°C
Gelation point 42°C
Gel strength (GB1975-80) > 600 g/cm2(also available in 900 g/cm2, gelation point 39°C)
Particle size 100 Mesh
Starch assay (add two drops
of iodine solution)
Meets requirements
Insoluble material ≤ 1.0%
Residue on ignition ≤ 5.0%
Arsenic (GB/T5009.11 -2003) ≤ 0.0001%
Heavy metals ≤ 0.0004%
Solubility In boiling water
Absorption rate 75 cc Max
Storage Store in unopened containers, in a cool and dry place.
Packing 20 kg cartons with inner polyethylene liner.
Shelf Life 2 years, unopened.

H & A’s Agar is Kosher certified.

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