Agar Agar (Strip)

Name: Agar Agar (Strip)
Brand: MySkinRecipes
SKU: 253153
Availability: InStock

Food Code: 253153

Food‑grade plant‑based gelling/thickening agent. Use 0.2–1.5%; dissolve at 90–95°C, sets on cooling.

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Agar Agar (Strip)	[Product Info]

Agar Agar (Strip) food‑grade hydrocolloid used as a plant‑based gelling and thickening agent in desserts, confectionery, and beverages.

Benefit	Typical use level	Key food/tech findings	Sources
Gelling agent	0.2–1.5% w/w	Thermo‑reversible gel; sets ~35–45°C after dissolving at ~90–95°C	Food Hydrocolloids
Texture & suspension	0.1–0.5% w/w	Stabilizes particulates and provides clean, high‑clarity gel matrix	Codex

*Use level refers to percentage in finished food. Adjust with sugar, acid, and salts to tune texture.

Agarose network: Forms double‑helix junction zones on cooling that create a rigid gel matrix.
Thermo‑reversibility: Melts on reheating above the melt point allowing rework.
Electrolyte/acid sensitivity: High ionic strength and strong acids reduce gel strength.

Usual use level: 0.2–1.5% in foods (up to 2% for very firm gels).
Preparation: Disperse in water and heat to 90–95°C until clear; pour and allow to set during cooling.
Upper tolerance: High intakes may cause GI discomfort as fiber; hydrate adequately.
Allergens: Derived from red seaweed; does not contain common allergens.

Test Name	Specification
Sensory – Odor	Characteristic; no off‑odors; non‑irritating
Sensory – State	Uniform powder or strips
Sensory – Color	Off‑white to pale yellow
Moisture	≤22.0 %
Ash	≤5.0 %
Gelatin test	Pass
Water‑insoluble matter	≤1.0 %
Starch test	Pass
Lead (as Pb)	≤3.0 mg/kg
Arsenic (as As)	≤3.0 mg/kg

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Agar Agar (Strip)

Food‑grade plant‑based gelling/thickening agent. Use 0.2–1.5%; dissolve at 90–95°C, sets on cooling.

Agar Agar (Strip) food‑grade hydrocolloid used as a plant‑based gelling and thickening agent in desserts, confectionery, and beverages.

Benefit	Typical use level	Key food/tech findings	Sources
Gelling agent	0.2–1.5% w/w	Thermo‑reversible gel; sets ~35–45°C after dissolving at ~90–95°C	Food Hydrocolloids
Texture & suspension	0.1–0.5% w/w	Stabilizes particulates and provides clean, high‑clarity gel matrix	Codex

*Use level refers to percentage in finished food. Adjust with sugar, acid, and salts to tune texture.

Agarose network: Forms double‑helix junction zones on cooling that create a rigid gel matrix.
Thermo‑reversibility: Melts on reheating above the melt point allowing rework.
Electrolyte/acid sensitivity: High ionic strength and strong acids reduce gel strength.

Usual use level: 0.2–1.5% in foods (up to 2% for very firm gels).
Preparation: Disperse in water and heat to 90–95°C until clear; pour and allow to set during cooling.
Upper tolerance: High intakes may cause GI discomfort as fiber; hydrate adequately.
Allergens: Derived from red seaweed; does not contain common allergens.