Food grade agar.Natural texture.
For every recipe.

Frutagar is a range of food grade agar agar powders for jams, marmalades and fruit preparations. Selected grades build body and consistency while binding water and helping maintain texture during storage.

Typical applications

Fruit applications

Jams, marmalades, fruit preparations and preserves

Functional properties

• Good solubility in continuous cooking systems, with grades dissolving from 75 °C.
• Clear gels, including in preparations containing sugar.
• Water binding and reduced syneresis.
• Cooking stability at low pH, according to the selected grade and process.
• Neutral flavor profile that preserves the taste of the fruit.

Gelagar is a range of food grade agar agar powders developed for confectionery, bakery and desserts. Selected grades provide firm or elastic gels with rapid setting and low syneresis.

Depending on the application, Gelagar can be used alongside pectin, as an alternative to gelatin, or as a thickening ingredient in soufflés and custards.

Typical applications

Confectionery

Fruit jellies, soft candies, marshmallows, choko bombs and cream bananas

Bakery

Fillings, tart glazes and aerated preparations

Desserts

Puddings, flans, soufflés and custards

Functional properties

• Rapid dissolution when the solution reaches boiling temperature; grades suitable for different water hardness levels.
• Synergy with sugar, including joint dissolution, and with albumin in whipped or aerated preparations.
• Cooking stability, including in low-pH applications, subject to grade and process validation.
• Neutral flavor profile.

Spreadagar is a range of food grade agar agar powders for spreads, glazes and piping gels. Low to ultra-low gel strength provides soft, spreadable textures, while water binding and synergy with sugar help limit surface cracking caused by dehydration during storage.

Selected grades can also help reproduce the texture associated with fat or protein in reduced-fat products.

Typical applications

Bakery & confectionery

Glazes, piping gels and fondant

Dairy

Spreadable cheese and drinking dairy products

Dessert toppings

Ice cream toppings

Functional properties

• Soft, spreadable textures with low viscosity and good transparency.
• Good solubility in continuous cooking systems.
• Synergy with sugars and other hydrocolloids.
• Strong water binding and low syneresis.
• Suitable grades for low-pH applications.

Yogar is a range of food grade agar agar powders developed for yogurt and dairy products. Selected grades bind water, interact with milk proteins and support a stable, homogeneous texture during pasteurization and storage.

The range includes fiber-rich agar grades for cultured dairy applications. Grade selection and fermentation performance should be assessed in the intended dairy process.

Typical applications

Yogurt

Ambient, Greek, creamy and drinking yogurt

Dairy desserts

Mousse, puddings and panna cotta

Other dairy products

Condensed milk

Functional properties

• Rapid dissolution at 80 °C for suitable pasteurization processes.
• Water binding that supports structure and consistency during storage.
• Thermal stability in dairy processing.
• Synergy with milk proteins; can be used with pectin and other hydrocolloids.
• High dietary fiber content.
• Grades for different dairy textures, from drinking yogurt to creamy desserts.

Meatagar is a range of food grade agar agar powders developed for canned foods and products subjected to sterilization or intensive heat treatment. Selected grades retain gel strength after processing and support a stable, homogeneous texture during storage.

The range helps reduce shrinkage during cooking and sterilization and supports the stability of protein-containing foods under demanding processing conditions.

Typical applications

Canned foods

Meat and tuna

Prepared foods

Aspic and sterilized meals

Functional properties

• High thermal resistance and gel stability after sterilization.
• Low syneresis following sterilization.
• Supports consistent texture in canned and sterilized foods.
• Can be combined with locust bean gum (LBG), tara gum and guar gum.

Organic Agar is an agar agar powder from red seaweed, certified for use in organic products. The agar is extracted from the seaweed in hot water; the water is then gradually removed by drying until the agar powder is obtained.

It is used for gelling, water retention and stabilization in certified organic foods such as dairy desserts, jams, jellies and fruit preparations, and vegan products.

Grade selection

Grade selection

Choose the grade according to the gel properties and processing requirements of the intended application.

Functional properties

• Certified organic agar agar.
• Gelling, water retention and stabilization.
• Thermo-reversible gels, stable at warm temperatures.
• For organic dairy desserts, fruit preparations and vegan products.