AGAR-AGAR

Natural gelling agent extracted from red algae often used to create solid pearls, gel spaghettis and jellies.

​In the industry, algae are first washed and then treated with an acid or an alkalin solution to facilitate extraction or to increase the final product’s gelling capacity. The plants are then boiled under pressure, filtered and cooled. Next, two methods are used to extract water from the product: Either a freezing and thawing process or mechanical pressure is applied to the gel formed upon boiling. Finally, the plant gum obtained is dried and then ground according to the desired form: powder, flakes, bars or threads.

Did you know?

  • Agar-agar effectively replaces animal gelatin in a vegetarian diet and has virtually no taste or colour.
  • It is included in some slimming diets due to its high-fiber, low-calorie satiating effect.
  • It is used in microbiology as a culture medium for bacteria, cells, yeasts and molds.
  • It is used as a stabilizer, emulsifier, and gelling and thickening agent in the food processing industry, which accounts for 90% of its total production.
AGAR-AGAR