Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Agar
- Technologies
- Product Families
- Origin
Agar-agar is pulverized and purified red algae extract (bot. species Rhodophyceae, fam. Gelidium and Gracilaria).
Gelidium algae grow on the Atlantic coast of Morocco, Spain, and France and Gracilaria algae mainly occur on the coasts of Southeast Asia and South America. The algae are harvested by hand by divers.
Features & Benefits
- Food Ingredients Features
- Product Highlights
Red algae, from which the raw ingredient agar-agar is extracted, offer a wide variety of positive properties. Among other things, they contain hot-water-soluble hydrocolloid, which caters for high gel strength levels in the gelling and thickening process. This helps create particularly stable and thermoreversible gels for industrial uses.
Norevo’s expertise is based on our long-standing partnership with the world's leading agar-agar manufacturer Setexam from Morocco, through which Norevo can supply different qualities of agar-agar and organic agar-agar.
Agar-agar is extracted from dried algae. As a natural, hot-water-soluble hydrocolloid, it serves as a gelling and thickening agent in natural cosmetics. It provides moisture and silkiness in lotions and facial masks. Moreover, agar-agar is particularly rich in iron and magnesium.
- Production
The production site of our supply partner Setexam is located in Kantar, close to the main agar-agar harvesting region on the Moroccan Atlantic coast. It is equipped with state-of-the-art technology to deliver an extensive agar-agar quality range with customized gel strengths.
- Qualities
- Traditional powder form - a fine, white, odorless and ȵavourless powder.
- Gelling a/o thickening agar types: Gelidium agar and Gracilaria agar.
- Quickly soluble: QSA Quick-Soluble-Agar completely dissolves at abt. 80°C and does not require a cooking process.
- Agar qualities with various gel strength levels.
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Use As A Gelling Agent
Agar-agar solutions must be boiled. The thermoreversible agar-agar gel will form as soon as the solution cools down to approx. 35°C. Upon reheating, the gel will melt at approx. 85°C to form a new gel as it cools down.
- Applications
Food
- Agar-agar serves as a vegetable thickening and gelling agent for puddings, desserts, sauces, pies, aspics, and delicacies. It is 100% vegan.
Cosmetics
- The cosmetics dustry uses agar-agar as a thickening and gelling agent for cosmetics and creams - in a 100% vegan manner.
Pharma
- Bacteriological agar-agar is used in the pharmaceutical industry as a growth medium for microbiological work.
Confectionery
- Agar-agar is often used in the confectionery industry for jellies, fruit jellies and fillings, chocolate marshmallows, meringues, marshmallows, or ice cream.
Properties
- Solubility
Regulatory & Compliance
- Certifications & Compliance