01
Conventional agar
The classic form.
Natural agar agar powder that dissolves at boiling temperature and sets into a firm, stable gel as it cools. The reference choice for most applications.
- Dissolves at boiling
- Firm, stable gels
Agar Agar
Agar Agar.Natural origin.
Reliable performance.
Agar agar powder is a natural gelling and thickening agent used in food, microbiology and technical applications. B&V selects and tailors agar grades to deliver the texture and performance your application requires.
E406
Agar agar · Food additive
EU specifications are set out in Commission Regulation (EU) No 231/2012.
What is Agar Agar?
A natural hydrocolloid.
Distinctive gelling properties.
Agar agar is a natural hydrocolloid extracted from red seaweed. It dissolves in boiling water and forms firm, thermoreversible gels on cooling, even at low concentrations.
At B&V, we combine raw material selection, quality control and blending to tailor gel strength, texture and processing behavior to your application requirements.
Gelling power
Forms firm gels at low concentrations, providing structure and texture across a wide range of applications.
Soluble in boiling water · Gels on coolingThermoreversible gels
Forms gels on cooling that melt on reheating, allowing repeated transitions between gel and liquid.
Typical setting: 32–43 °C · Melting: 85–95 °CThermal stability
Maintains its gel structure at temperatures well above the setting point, thanks to its high melting temperature.
Wide temperature gap between setting and meltingVersatile functionality
Works with proteins, sugars and other hydrocolloids to achieve different textures and functional properties.
Gelation in water · No added gelling ions requiredProperties vary with agar grade, concentration and the other ingredients used. Validate processing conditions for your application.
Explore Agar Agar
One ingredient.
Different applications.
Explore agar agar grades and tailored solutions for food, microbiology and a wide range of specialized applications.
Types of agar
Three types of agar.
One for every process.
The same natural ingredient, in three forms. Each one behaves differently during processing and in the final texture.
02
Pre-activated agar
Faster to dissolve.
Dissolves at around 80 °C without boiling, so it can be added during pasteurization. Well suited to dairy products and continuous processes.
- No boiling needed
- Dairy & continuous lines
03
Depolymerized agar
Softer by design.
Agar with shorter molecular chains, for softer gels and lower viscosity. Used where texture and body are needed without a rigid gel.
- Softer gels
- Lower viscosity
Find the right agar agar
for your application.
Tell us about your product, process and target texture. Our team will help you identify a suitable agar grade or tailored solution.