What is agar?
Agar - also known as agar-agar - is a natural, plant-based thickening and gelling agent extracted from various types of red algae. Known for its ability to form strong and stable gels, even in very small quantities, agar is widely used in the food industry, pharmaceutical products and technical applications.
As an ingredient, agar is classified with the E number E406 and is authorised as a food additive throughout the EU and in many international markets. Agar is particularly suitable where there is a need for a temperature-stable and functional structure that is also declaration-friendly and plant-based.
What is agar made of?
Agar is produced by extracting polysaccharides from red algae. The algae are harvested, dried and processed by boiling to extract the active gelling agents. After filtration and cooling, a gel is formed, which is dried and processed into flakes, granules or - most commonly - powder.
The powder form is particularly suitable for industrial applications as it is easy to dose, dissolves uniformly and has high functional stability in both cold and hot processes.
Agar as a thickener in professional applications
Agar is called a thickener, gelling agent and stabiliser - they are all different words for the same function, which is to give structure and stability to products.
In industrial-scale applications and prescriptions, it can help to:
- Increase viscosity and improve mouthfeel.
- Create heat and acid stable gels.
- Bind moisture and stabilise structure over time.
- Expand the product's application possibilities - for example in vegan, hypoallergenic or heat-treated products.
Agar reacts when heated and is a flexible ingredient in many processes.
Agar agar powder - application and benefits
Powdered agar - also known as agar powder or agar agar powder - is ideal for professional industrial production. It delivers high gel strength, long shelf life and easy handling in both batch and continuous processes.
Typical application areas:
- Dairy and plant-based alternatives: For texture and viscosity in yoghurt, cheese and skyr-like products.
- Desserts and confectionery: For example in fruit jellies, puddings, mousse and jams.
- Bakery products: As jelly coatings or stabilising fillings.
- Food supplements and pharmaceutical use: In oral gels, capsules and chewable tablets.
- In functional foods where precise structure and viscosity are essential.
What is agar powder used for?
In industry, agar powder is used to form stable gels, thicken liquids and bind moisture in a wide range of food and pharmaceutical applications.
It is particularly suitable in plant-based and vegan products, long-life sauces and spreads, calorie- and sugar-reduced desserts, nutritional supplements where gelled dosage forms are required, and heat-treated or pasteurised systems.
Its neutral profile and reliable functionality make agar a preferred ingredient when stability and process efficiency are crucial.
Agar production - from raw material to functional ingredient
The production of agar is a multi-step process that aims to preserve and activate the natural properties of the red algae:
- Harvesting and drying: The algae is collected from the sea and dried under controlled conditions.
- Extraction: Heating in water releases the polysaccharides.
- Filtration and cooling: The gel is formed and separated from other plant material.
- Drying: The solid agar is dried and ground to the desired shape.
- Control and packaging: The product is tested for gel strength, solubility and purity.
This process gives you a consistent, functional and documented product that can be widely used in your production.
Agar E number and food authorisation
Agar has the designation E406 in the food industry. It is allowed in a wide range of product categories and is used without any special restrictions in the declaration other than labelling by name or E number.
This makes agar an ideal choice for those who want functional properties combined with transparent and clean declarations.
Buy agar - reliable quality and advice
Procudan offers high-quality agar from our partner LBG Sicilia in different forms and gel strengths, so you can choose the product that best suits your applications and processes.
Our range includes:
- Agar in powder form.
- Customised variants for your needs.
- Consultancy and product development.
- Documentation and food safety according to current standards.
We are happy to help you with product selection, samples and advice on optimal use.
Why companies choose agar as a functional ingredient
Agar is a proven and versatile ingredient that helps you achieve the desired structure, stability and functionality in your products.
At Procudan, we supply high-quality agar to companies that demand reliability and documentation. Contact us for sparring or a quote and we will help you.