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Did you know that you can heat dishes containing agar?

As we have previously discussed in an earlier article, agar-agar is a natural product derived from red seaweeds. In the food industry, it is used as a thickening, emulsifying, and gelling agent, and consumers can purchase it in the form of powder, flakes, or transparent sheets.

This versatile ingredient has various applications in cooking and allows for the modification of the texture of our recipes without affecting their aroma, flavor, or color.

One of the most notable characteristics of agar is its significant hysteresis, the highest among hydrocolloids. As mentioned before, hysteresis refers to the difference between the gelation temperature and the melting temperature of a gel.

To dissolve agar, it is necessary to reach the boiling point, and once dissolved, the gel will form as the temperature drops below 40 degrees. Agar gels are thermoreversible, meaning that, due to agar’s high hysteresis, they can be heated while maintaining their solid state, only melting again when reaching 85-90°C, not before.

Therefore, unlike gelatin gels, agar gels can be served hot. This unique property led agar to be used in high-level gastronomy by Ferrán Adrià.

Do you have any questions about agar? We’ll answer them!

What is the difference between Bacteriological Agar, Pharmaceutical Agar, and USP Grade Agar?

The gel strength specifications for bacteriological agar and pharmaceutical agar differ slightly at their extreme ends, however, there is a wide overlap in the middle range. The specifications for these two agars also call for minor differences in the types of QC tests. Functionally, many bacteriological and pharmaceutical agars falling within the middle range of gel strength are interchangeable. USP agar conforms to the US Pharmacopeia Standard, and for most applications, bacteriological and/or pharmaceutical agar are sufficient.

What is Purified Agar? Noble Agar?

Purified Agar, also known as Noble Agar, is a highly purified specialty agar, practically clear and devoid of any nutritive value or reactive properties by design. Purified agar is typically used in immunodiffusion studies as well as in the fields of animal and plant cell culture.

What is the difference between bacteriological agar and food grade agar?

Bacteriological agar and food grade agar are respectively obtained from the gelidium and gracelaria species of seaweed. Both seaweeds are red species, however, gelidium grows in much more limited habitats and is consequently more costly than gracelaria. Attempts to grow bacteria on food grade agar (gracelaria) have been generally unsuccessful.

What is the minimum order quantity?

Our standard packaging is a 25kg sack.

How do I order samples?

Contact your sales representative to request samples. Usually, the sample size is 50g.

What is the maximum lot size?

The maximum lot size is 1,000kg.

What is the shelf life of agar?

Properly stored, agar can last up to 4 years.

What is the lead-time for an order?

It depends on the volume of agar you require. Please contact your sales representative.

Incorporation of agar in the textile industry

In an exciting blend of nature and fashion, the textile industry is embracing more sustainable and environmentally friendly practices by utilizing biodegradable raw materials in clothing, thereby reducing pollution caused by the industry.

One of the increasingly utilized biodegradable materials is agar extracted from algae as an innovative raw material. Leading companies in the textile industry are embracing this ocean treasure to create stylish and conscientious garments.

Unlike other synthetic ingredients such as nylon or polyester, they are eco-friendly and sustainable because they are biodegradable.

One of the benefits of the new use of algae in the fashion industry is their reproducibility since, unlike many traditional textile resources, algae are a renewable source that does not deplete the earth’s resources, making it a more energy and resource-efficient production process.

More and more designers are starting to explore and design with agar-agar, creating various accessories like bracelets, watch straps, earrings, or sneakers. Additionally, in many cases, the packaging they use to sell their products is also made of agar.

As we move towards a more sustainable future, algae are becoming a cornerstone of transformation in the textile industry. Agarmex has decades of experience in algae collection and agar extraction, with a deep understanding of its application and usage.

Do you recognize what you eat? The new trend of ‘Clean Labeling’

More and more people are becoming aware of their diet and its impact on their health. Therefore, it is important for consumers to be able to read a product label and understand what ingredients it is made of. This change in consumption habits has led to the emergence and growth of a trend known as “clean labeling.”

This clean label entails that, when producing our foods, we choose to use natural, healthy, easily identifiable ingredients and avoid additives and complicated labeling.

This poses a significant challenge for the food industry, which must reformulate to adapt to a label that is as simple and natural as possible, without compromising sensory quality, safety, and product quality, as much as possible, regardless of cost.

In this vein, Agarmex supplies food-grade agar to the industry. It is a seaweed extract that can modify the texture of the final product according to the manufacturer’s needs without altering its color, smell, and taste.

This natural vegetable-based gelling agent allows for replacing other additives with texturizing or emulsifying functions in formulations while promoting the aforementioned clean label.

If a product contains E406, consumers are less likely to associate it with agar-agar, leading to distrust. However, if it is labeled as agar-agar, the reaction will be the opposite – positive, as it is a well-known ingredient with a good reputation.

If you are looking to develop new recipes or reformulate existing ones and want to experiment with agar-agar, do not hesitate to contact the sales department for advice.

AGAR AS AN ESSENTIAL INGREDIENT IN VEGAN YOGURTS AND CHEESES

Traditionally, nuts, soybeans and vegetable oils have been used to produce vegan cheese. But, as is almost always the case with this type of food, the problem lies in achieving the final consistency of the non-vegan product. To address this problem, agar is the ideal strategic ingredient, as it replaces rennet and produces a range of textures, from soft to hard.

In addition, the use of agar will add nutritional benefits to the recipe and it combines perfectly with nuts. Agar is not only used in the preparation of homemade cheese, it is increasingly common to find industrially produced vegan cheeses on the market that contain agar as a main ingredient.

There are many recipes for making vegan cheese and many varieties can be replicated. You can find a range of vegan versions of cheese, from “hard” cheddar to semi-soft cheeses such as mozzarella, feta and Brie. Of course, we shouldn’t forget about the range of cheese spread recipes. QSol Soft Agar is perfect for making this last variety of cheese.

But it’s not just vegan cheese recipes that have consistency problems. In traditional vegan yogurt recipes, the final product is often more liquid than desired and, thanks to its gelling effect, agar is ideal to prevent this problem.

SUSTAINABLE METHODS THAT WE USE FOR ALGAE HARVESTING

The genus Gelidium is a red algae that belongs to the Rhodophytas family, characterized by its strong regenerative capacity due to its vegetative growth.

For the extraction of this algae from the sea, we use two methods that are complementary, sustainable, safe and that have been legally regulated and employed for decades. These are the picking method and the upwelling method.

The algae extracted by the picking method are collected from the seabed by professional divers during specific periods and in quantities regulated by the public administration. The harvesting period is from June 1 to October 31 (or earlier if the algae are depleted).

The algae extracted by this picking method are free of impurities and are the most suitable for the manufacture of bacteriological agar and for use in microbiological media.

In contrast, the Gelidium algae extracted by the upwelling method do not have a harvesting period and are detached by the action of the sea to make way for a new harvest and remain suspended on the seabed, mature.

Agarmex acquires algae from the genus Gelidium that have been harvested using both methods for their later sale depending on their various uses.

These algae extraction methods and the different uses of each agar have both existed for decades and will continue to survive through the regulation of the competent authorities, and through Agarmex’s environmental commitment to the sustainability of resources since 1970.

HYSTERESIS OF AGAR: A CULINARY ALLY

Hysteresis temperature in gels refers to a phenomenon in which the physical properties of a gel, such as its viscosity, elasticity or stiffness, can vary depending on whether the temperature increases or decreases.

This phenomenon may occur because gels are complex systems that can interact with temperature in different ways. For example, the gel molecular structure can change when the gel heats up, which can affect its physical properties, such as its viscosity or elasticity. Similarly, when the gel cools down, it may undergo changes in its structure and physical properties.

Hysteresis temperature is a common phenomenon in many types of gels. Agar has the highest hysteresis of all hydrocolloids. Once dissolved in water at a 1-1.5% concentration, the solution forms a gel when cooled to 34-38°C, and this gel only melts when heated to 85-90°C.

This allows the solution to solidify easily at room temperature without refrigeration, therefore this gel can be heated again, making it stable at quite high temperatures. Curiously, this enables to have agar solutions in the range of 35-85ºC, either in liquid or gel state.

A clear example in which we observe this useful property of agar is when cooking, since it allows us to maintain, for example, frostings or toppings with a solidified and stable appearance even in warm spaces.

WORKS OF ART RESTORED USING… AGAR!

The cleaning of works of art is one of the most complex irreversible processes in restoration. It is necessary to clean varnishes, glues and dirt without removing the paint nor the support of the work.

Since a long time ago, two different processes have been used: the mechanical process and the wet one. When the wet technique used to be employed, a flour and water paste was used, but the humidity could not be controlled, so it could affect the support of the printed layer or work, especially in plaster sculptures. Today, after a new technique has been studied and tested in leading restoration departments and centers around the world, a system based on agarose and agar has been suggested.

When using the new system, the professional could regulate the amount of humidity by making a rigid gel consisting of water and agar or agarose. This gel is spread directly on the surface of the work to be cleaned or on a porous piece of paper. Once it has been spread, it functions as a “molecular sponge” that absorbs any water-soluble material from surfaces.

In addition, its limited adhesion power means that, in general, washing or post-treatment is not necessary after use, as it is the case with other gelling agents. Many benefits are gained from the use of agar: it is thermo-reversible, economical, non-toxic and easy to prepare.

There are many paintings and sculptures that, thanks to the properties of agar, let us enjoy their original image. Some of them are paintings from the Thyssen-Bornemisza Museum or the plaster sculptures that belong to the collection of the Galleria d’Arte di Milano.

THE PURPOSE OF AGAR IN MICROBIOLOGY

Before using this polysaccharide, the first bacteriologist used to cultivate microorganisms in food like coagulated egg whites or meat. However, as of today, agar is the most efficient and reliable system to prepare microbial culture media.

Bacteriological agar is an aseptic and a solidifier constituent, which makes it ideal to use in microbiology. Obtained from red algae’s cellular walls, its use in microbiology, together with other nutrients allows to create solid media for microorganisms, like fungi and bacteria, to grow.

The subsequent tests and analysis of these media will allow us to determine if there are unwanted microorganisms for human consumption, and guarantee the quality of the products we consume every day.

Ultimately, the purpose of agar in culture media is to provide a solid area to grow and analyze microorganisms, which makes it an essential element for pharmaceutical and other sciences industries.

Agarmex has more than 50 years of experience producing and exporting high-grade agar globally. We offer different lines of bacteriological agar to consumers according to the gel strength that meet their requirements. If you’re interested in learning about further details, contact our team and we’ll help you.

IS IT POSSIBLE TO HAVE HEALTHY GUMMIES? THE AGAR ALLOWS IT

It is difficult to think that foods that traditionally have not been recommended to be consumed on a regular basis can be consumed in a healthy way.

An example is the vast majority of gummies offered on the market. Its production involves large amounts of additives and sugars, as well as gelatin of animal origin.

But what is the way to consume this unhealthy pleasure in a healthier way? It is simply a matter of knowing and selecting the ingredients that will make up the gummies. More and more manufacturers are moving away from additives and sugar-containing juices to fruits.

Exactly the same thing happens with the gelatin that makes up the gummies. Many consumers who follow an animal-free diet do not eat these sweets because they are derived from animal cartilage and tissues. However, thanks to the properties of agar, we would not require the use of so much sugar (because it gels without the need of this ingredient) and it would be available for vegans, celiacs and all those who follow the Kosher and Halal diet.

Agarmex offers you the ideal agar for the production of gummies and many other foods. Contact us at and we will help you.