-
Mono-and Diglycerides of Fatty Acids Series Medium Chain Triglycerides/Octyl and Decyl Glycerate (MCT/ODO） Polyglycerol Esters of Fatty Acids (PGE) Polyglycerol Polyricinoleate (PGPR) Propylene Glycol Esters of Fatty Acids Capryl Monoglyceride Hydrocolloid Series Bakery Emulsifier Series Compound Emulsifier Series Compound Emulsifier and Thickener Series
Agar: A natural gel derived from the ocean, a versatile tool in the food industry
Jul 15,2025
1. Introduction to Agar
Agar, scientifically known as agarose (Agar), is a polysaccharide substance extracted from red algae plants, mainly derived from Gelidium, Gracilaria, and Eucheuma species. Over 1,000 years ago, China began using Gracilaria to produce colloids, while modern industrial production started in the 1960s following Japan's breakthrough in extracting technology from Eucheuma seaweed. The preparation process involves high-temperature extraction, freeze-thaw gelation, drying, and other refining steps. Its main component is polysaccharide sulfate esters, combining gelling and stabilizing properties, and it is recognized by the United Nations Food and Agriculture Organization as a safe food additive.
2. Core Advantages of Agar in the Food Industry
Compared to similar colloids like gelatin, carrageenan, and pectin, agar demonstrates irreplaceable advantages in the food sector due to its unique physicochemical properties:
01 Excellent Gel Properties
Agar's gel strength is significantly higher than gelatin and carrageenan. It forms a firm, tough gel with a wide solidification temperature range (approximately 30-40°C), solidifying at room temperature without refrigeration. For example, when making yokan or jelly desserts, agar quickly sets and maintains a stable structure, whereas gelatin requires low temperatures and has a softer texture, and carrageenan softens easily at high temperatures, limiting its use. Additionally, agar gels exhibit a unique "color non-diffusion" property, enhancing the visual appeal of layered desserts like rainbow puddings.
02 Thermal Stability and Acid Resistance
After dissolving at high temperatures (80-90°C), agar maintains gel stability even in acidic or high-temperature environments. This characteristic makes it widely used in canned foods, acidic beverages, and baked goods. For instance, in pulpy orange juice drinks, agar can uniformly suspend pulp particles for months, while carrageenan tends to degrade and separate under high heat or acidity. Moreover, agar reduces ice crystal formation in ice cream, improving melt resistance and resulting in a smoother texture.
03 Multifunctionality and Health Benefits
Agar functions not only as a gelling agent but also as a thickener, suspending agent, and preservative. It is used at low concentrations (0.1%-2%), is almost calorie-free, and is rich in calcium, iodine, dietary fiber, and other components, offering health benefits such as blood pressure reduction and digestive promotion. For example, adding 0.2% agar to low-fat yogurt prevents whey separation and improves texture, whereas gelatin, being animal-derived, may be rejected by certain religious or vegetarian groups.
3. Diversity of Agar Application Scenarios
01 Solid Foods
Agar is the preferred gelling agent for jellies, gummies, puddings, and other desserts. At a reference usage of 0.7%-2%, it forms gels with moderate elasticity and non-sticky texture, superior to the slimy feel of carrageenan and the soft, collapsed texture of gelatin. In eight-treasure porridge and bird's nest soup, agar prevents ingredient sedimentation and enhances smoothness.
02 Liquid Foods
As a suspending agent, agar provides much longer suspension times in pulpy beverages than other colloids, requiring only 0.01%-0.05% addition to achieve long-term stable suspension without affecting the drink's clarity or flow.
03 Innovative Food Processing
The development of low-temperature instant agar has further expanded its application scenarios. For example, adding low-temperature instant agar to set yogurts shortens production time and improves product stability, solving the traditional challenge of agar requiring high-temperature dissolution.
4. Comprehensive Advantages Compared to Other Colloids
01 Gelatin: Although it has a soft texture, it requires animal-derived raw materials, has low gel strength and poor thermal stability, and is only suitable for refrigerated desserts like mousse.
02 Carrageenan: While it has better solubility, its gel tends to shrink, costs are higher, and at high concentrations it may produce off-flavors, limiting its use in premium foods.
03 Pectin: Requires sugar and acidity to gel, limiting its application scenarios and unable to meet the needs of sugar-free or low-acid foods.
5. Conclusion
Agar, with its natural origin, multifunctionality, and unique properties, has become the "invisible pillar" of the food industry. With technological advances such as low-temperature instant processing, its potential in health foods and functional beverages will be further unleashed, continuously leading innovation in natural colloid applications.
Kevin Instant Agar
Kevin Group, leveraging its advanced production technology and strict quality control system, provides high-quality instant agar products widely used in candies, canned foods, jellies, beverages, meat products, baked goods, and dairy products, helping the food industry advance toward higher quality development.
Next:
No.19, Jinhui Road, Zengcheng, Guangzhou
Copyright © 2025 Guangzhou Kevin Food Development Co., Ltd. All Rights Reserved