High-purity food-grade agar-agar powder (China grass) — a 100% vegetarian gelling and stabilizing agent derived from red algae. It produces clear, colourless, odourless gels without auxiliary colloids, making it well suited for clean-label and vegetarian/vegan food products.
Key features
- 100% plant-based gelatin alternative for vegetarian and vegan formulations
- Produces firm, transparent gels with excellent stability and texture
- Distinct thermal hysteresis: gels on cooling at ~34–42°C and melts at ~80–98°C, giving improved shelf-life and handling advantages
- Neutral taste and colour; compatible with sweet and savory systems
- Supplied as a fine powder (China grass), easy to dissolve and incorporate into food processes
Typical applications
- Confectionery: jellies, gummy candies, fruit jelly candies, fruit caviar
- Desserts and chilled products: puddings, mousses, popsicles
- Bakery and fillings: cake gels, piping jellies, glaze and icing coatings, bakery fillings
- Dairy alternatives: vegan cheeses and cheesecakes
- Fruit preparations: jams, marmalades, fruit gels
- Meat and savory: sausages, cured meats (for binding and glazing)
- Food R&D and industrial production where a stable, neutral gelling agent is required
Handling and storage
Store in a cool, dry place in a sealed container. As a powdered ingredient for industrial kitchens and food manufacturers, it should be handled under standard food-safety and good manufacturing practices. Specific formulation rates and processing conditions depend on the application and desired texture; product testing and pilot trials are recommended for scale-up.
Commercial notes
Suitable for bulk supply to food manufacturers, co-packers and ingredient distributors. Ideal where a clean-label, animal-free gelling agent with strong thermal stability and transparent gels is required.
Product Details
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