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