Agar is a natural hydrocolloid, obtained from red algae of the class Rhodophyceae.
Chemically it is a complex polysaccharide consisting of a variable combination of agarose, agaropectin, water, protein and various minerals (potassium, magnesium, iodine and calcium).
Among the various types of agar-agar, we distinguish the following: Gelidium agar, Gracilaria agar, easy-dissolving agar and, in general, agars with different gel strengths.
Agar is inside the cell matrix of the seaweed. To extract it, the seaweed is treated in water at high temperature and then the water is gradually removed throughout the production process, until a dry product is obtained in various forms: flakes, strips and powder.
It is used for gelling, water retention and stabilization of products in various sectors such as food, pharmaceuticals, microbiology and other technical applications.
It produces hard, brittle gels, that are thermo-reversible at high temperatures but very stable in warm environments. It has a very low gelling temperature, which gives it unique properties for some food and microbiological applications. Due to its low hot viscosity, in-process handling is very easy.
Texturizing applications are constantly being innovated for a wide variety of uses.
In foods such as yoghurts and dairy preparations, confectionery coatings or bakery glazes, among many other products; in culture media for microbiology and plant physiology; in the preparation of dental molds, and as an excipient in medicines and other pharmaceutical products.
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