Agar-Agar is a vegetable gelling agent extracted from red algae, capable of gelling almost any liquid into a firm gelatin that can be served hot or cold. Gelation occurs at approximately 40 °C, while the gel remains stable at temperatures between 70–80 °C. It is thermoreversible, although it does not tolerate freezing. In acidic media, its gelling power is reduced. Agar-Agar produces gels that are firm but not highly elastic.
Use
Ideal for hot and cold gel preparations resistant to temperatures above 90 °C. Suitable for creating solid caviar, aspics, scratchable jellies, hot foams, delicate veils and smooth cold purées with refined and stable textures.
Mix with cold liquid and heat to boiling while stirring continuously. Gelation occurs once the mixture cools below 40 °C. The preparation can be reheated multiple times if necessary.
Techncial
Sosa Ref: 41296
Function: Jellifies, thickens in low proportions
Format: Fine off-white powder
Dosage: 2–15 g/kg
Properties: Thermoreversible, water-based medium, hot activation temperature
Allergens: None declared
Dietary: Vegan, gluten free
Ingredients: Agar-Agar (E406)
Storage: Store sealed in a cool, dry place away from humidity and light
