Agar Agar Shreds

1,800.00 / Kilogram
Business Type Exporter, Supplier, Retailer, Wholesaler
Moisture Max 20%
Ash Less than 2%
Gel Strength More than 400 gm/cm2
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Preferred Buyer From

Location Worldwide

Product Details

Gelling Temperature
38 - 42 deg C
Melting Temperature
88 - 92 deg C
Pack Size
250 gram
Pack Type

Agar Agar can be used to make jellies, puddings, and custards. To make jelly, it is boiled in water until the solids dissolve. Sweeteners, flavoring, coloring and fruits or vegetables are then added and the liquid is poured into molds to be served as desserts and vegetable aspics, or incorporated with other desserts, such as a jelly layer in a cake.


Agar Agar’s ability to produce clear colourless, odourless, and natural gels without the support of other colloids has long been used by the food industry as a stabilizing and gelling agent. Agar Agar gels at 34°C to 42°C and melts at 80°C to 98°C. This unmatched natural hysteresis offers a great advantage, particularly with regard to the shelf life of food preparations.

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