Agar Agar is used as a 100% vegetarian substitute for Gelatin (manufactured from animal bones/skins) in the food industry. This usage is fast gaining ground due to the worldwide shift to products of vegetable origin.

Confectionery : Agar-Agar has been used for many centuries as a high performance gelling agent. Its ability to produce clear, colorless, odorless and natural gels without the support of other colloids has long been exploited by the food industry. Agar-Agar gels at 34-39°C and melts at 80-95°C. Agar can also be used as coagulator, thickening agent, emulsifier and stabilizer in the manufacture of confectioneries like gums, caramels, etc.

Agar-Agar is used in dairy based products like yoghurts, ice- creams, mousses, chocolate milks, custard tarts, custards, etc. It is a cost effective stabilizer for dairy products where water retention is of importance. It can also be mixed with other colloids to improve their final texture.

Beverage & Food Industry : Agar is used as a thickening agent in low calorie marmalades, jams, processed meat products, bakery fillings, icings, prepared soups, ice creams, etc. and as a gelation agent in doughnuts, low calorie marmalades, jams, jelly candy, fruit yoghurts, acidified creams, cheese, puddings, custards, flans, gelatin fruit desserts, whipped fruit pulp, etc. Agar can also be used in spreadable products like honey, butter, peanut butter, jam products (substitution of pectin to decrease sugar level).

The transparency and taste of soft candy will become better if 0.8-1.5% Agar-Agar is added.

Bread & Cake : Owing to its water-holding function, adding proper Agar-Agar can prolong storage time of bread and cake and improve their color and taste.

Meat & ham : Adding 2% Agar-Agar can form gel that can adhere effectively to scrap meat.

Beer Clarifier : As an auxiliary clarifier, Agar-Agar can accelerate the speed of clarifying and improve the effect of clarity