Agar-agar is a hydrocolloid obtained from the Gelidium and Gracilaria species of red seaweeds and used as a gelling agent, a thickener and a stabilizer in a wide variety of applications and industries.

Ever since a Japanese innkeeper called Minora Tarazaemon accidentally discovered that agar could be obtained through a freezing process when he observed that a seaweed soup had thickened after a cold night outside, this product has been increasingly used in households, and later in microbiology. Nowadays, it is routinely applied in food, microbiology, cosmetics and pharmaceutical products.

Among the multiple properties of agar-agar, some of its most outstanding qualities are its solubility in hot water, its high gelling power, its stability as a gel, its capacity to provide thermo-reversible gels showing a special characteristic called hysteresis and its efficiency in improving a recipe texture without adding any taste or smell.

100% plant in origin and with the highest fiber content of all hydrocolloids, agar is the perfect ingredient for vegetarian diets.