Organic Agar

Agar is inside the cellular matrix of the seaweed. The harvesting process begins in a traditional way by carefully selecting seaweeds that naturally reach the coast, thanks to the action of tidal forces.
To extract it, the seaweed is treated in high-temperature water, which is later gradually removed throughout the drying process, until the dried agar is obtained.

Organic agar is used for its gelling properties, water retention and food products stabilization.
Two types of brittle gels are obtained, one with a typical agar jelly texture and the other one with a dense, creamy texture, both thermo-reversible at high temperatures, but very stable in a warm environment. Their gelling temperature is very low, which gives them unique properties for some applications in the food sector. Due to its low hot viscosity, in-process handling is very easy.

Organic agar is mainly employed in different certified organic foods, such as dairy desserts, fruit preparations (jams, jellies, and other sweets), or vegan products.