Agar Agar (E406) · High-Strength Plant-Based Gelling Agent & Thickener

Key characteristics

• Seaweed-derived & plant-based: extracted from red seaweeds, suitable for vegetarian and many vegan or plant-based concepts.
• High gel strength: forms firm, brittle gels even at relatively low concentrations, supporting cuttable jellies and decorative shapes.
• Thermo-reversible but heat-stable in use: agar gels typically set around 32–40°C and melt at significantly higher temperatures (often >80°C), providing good stability at ambient and moderate heat conditions.
• Low usage levels: efficient gelling allows formulators to achieve target texture with modest addition levels, which is attractive from both cost and label perspectives.
• Synergy with other gums: can be combined with locust bean gum, konjac gum, xanthan gum and starches to fine-tune texture, elasticity and syneresis.

Atlas collaborates with leading agar producers to offer grades selected for consistent gel strength, hydration behaviour and microbial quality.

Indicative specification points

Final specifications are agreed with your QA/QC and procurement teams, but typical parameters for food grade agar agar include:

• Appearance: off-white to light beige powder, neutral odour and taste.
• Gel strength: defined under standard conditions (e.g. 1.5% solution), with multiple strength ranges for different applications (jellies, canned meats, bakery, etc.).
• Moisture and ash content within defined food-grade limits for reliable storage stability.
• pH of gel solution typically near neutral, controlled to meet your processing requirements.
• Microbiological criteria suitable for confectionery, dairy, bakery and ready-meal production environments.
• Particle size distribution optimised for controlled hydration and dispersion in industrial mixing systems.

Each batch is delivered with a Certificate of Analysis (COA) and technical data sheet to support your qualification and documentation needs.

Confectionery & jelly products

• Jelly candies and cuttable jellies where agar provides firm bite, clean break and attractive cutting behaviour.
• Layered jellies and desserts that benefit from agar’s clear gels and defined layers with low syneresis.
• Decorative gels and shapes for bakery and food service, where gels must hold their structure at ambient conditions.

Dairy & plant-based desserts

• Milk-based and cream-based desserts, puddings and flans where agar delivers sliceable structure and plate presentation.
• Plant-based desserts (e.g. coconut, almond or oat-based) where agar replaces animal-derived gelling agents while maintaining indulgent textures.
• Yogurt-style desserts and set products where small levels of agar can support structure and reduce whey separation when used together with other hydrocolloids.

Bakery glazes & fillings

• Fruit glazes and mirror glazes where agar gives a shiny, stable surface that holds on cakes and pastries.
• Fruit fillings and toppings for bakery products that require controlled flow and gel structure during baking and cooling.

Canned meats, aspics & savoury gels

• Canned meat and fish aspics where agar forms firm, heat-stable jellies around meat or fish components.
• Savoury jellies and plated gel elements in ready meals and catering products, often combined with other gums and starches.

Other and specialty uses

• Functional beverages and shots where agar can create gelled pieces or suspended gel structures in drinks under appropriate process conditions.
• Specialty foodservice or culinary systems that utilise agar for high-temperature-stable gels and creative presentations.

Formulation guidance

• Typical usage levels: 0.3–1.5%, with higher use in very firm jellies or aspics and lower levels in desserts and glazes.
• Agar normally requires heating to near boiling to fully hydrate; proper dispersion (e.g. pre-mixing with sugar) and sufficient heating are critical to avoid graininess.
• Gelation occurs upon cooling; cooling profile and holding temperature strongly affect gel structure and syneresis.
• In many systems, agar is combined with other hydrocolloids (e.g. locust bean gum, xanthan, carrageenan) and starches from the Thickeners & Stabilizers portfolio to balance brittleness, elasticity and cost.
• Regulatory status, permitted use levels and labelling (e.g. “agar agar”, “E406”) must be checked by your regulatory team for each target market.

Quality & documentation

• Supplied as food grade agar agar (E406) with agreed specifications for gel strength, moisture, ash and microbiology.
• Each batch accompanied by a Certificate of Analysis (COA) detailing gel strength, moisture, ash, pH, particle size and microbiological parameters.
• Supporting documentation available for GMO status, allergen status, contaminants and heavy metals as required for your markets.
• Producers may hold ISO, FSSC, Halal and Kosher certifications; Atlas aligns sourcing with your certification needs and customer expectations.
• Customers remain responsible for regulatory compliance, usage levels, claims and labelling in each target market; Atlas provides the technical and compositional data needed for assessment.

Packaging, storage & logistics

• Standard packaging: typically 20–25 kg multi-ply paper bags with inner food-grade liner; other pack sizes may be considered for key projects.
• Available for full-container or mixed-container shipments together with carrageenan, xanthan, pectins and other Atlas hydrocolloids.
• Store in a cool, dry, odour-free warehouse, away from direct sunlight and moisture, to maintain flowability and gel strength.
• Shipments arranged under FOB, CFR, CIF or other agreed Incoterms, with export documentation and coordination from Ankara, Türkiye.

For a tailored offer, share your target applications (jellies, desserts, glazes, aspics, ready meals), required gel strength and texture, process conditions, annual volume, packaging needs and destination markets.