Agar is a powder with suitable viscosity obtained by extracting, pressing, filtering and crushing marine red algae, and it is one of the most widely used seaweed gums in the world. Agar is in the form of white or light yellow strips or powder and is odourless. It has strong gelatinous properties and is generally used to make complex and elastic jellies. Because of its thickening properties and stability, agar is well-suited for yogurt making. Wholesale agar can also be used as a food additive for pastry lace gels, cookies, and ice cream cream cream flavours.


What is agar used for?

Agar has physical and chemical properties such as coagulability, stability, and the ability to form complexes with some substances. It can be used as a thickener, coagulant, suspending agent, emulsifier, preservative and stabilizer. It is widely used in manufacturing orange juice and various beverages, jelly, ice cream, pastry, fudge, canned food, meat products, porridge, bird's nest with silver ear, soup food, cold food and so on.

Is agar and gelatin the same?

Not the same. The main component of gelatin is protein, and the main component of agar is dietary fibre protein. Gelatin is soluble in hot water and insoluble in cold water. Gelatin can make cakes, ice cream, beer, and ordinary juice. It can be processed as biofilm or mixed with other composite materials to make medical fibres. Agar can only be used in the production of oranges, fruit fudge, canned meats, and some meat products and cold foods, and in the chemical industry, agar can be used as an ointment and for other applications.

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