Products in Texturizers: Agar

Rokoagar® LS 30 is a free flowing powder off white to yellowish, based on pure refined Agar. Agar is a natural polysaccharide extracted from various types of red seaweed (Rhodophyceae), mainly Gelidium and Gracilaria. ROKOAGAR® LS 30 is a food additive used as a Gelling and Stabilizer agent in Food applications.

Rokoagar is a free flowing powder, off white to yellowish, based on pure refined Agar. Agar is a natural polysaccharide extracted from various types of red seaweed (Rhodophyceae), mainly Gelidium and Gracilaria. ROKOAGAR® RGM 900 is a food additive used as a Gelling and Stabilizer agent in Food application.

QSOL® SOFT Agar is extracted from marine seaweeds, it offers an outstading texture with spreadability and creaminess. QSOL® SOFT agar usage is very easy because of its rapid dissolution at 80ºC and no need of additional gelling aids to achieve a soft gel. It has an excellent synergy with sugar and other hydrocolloids. For some applications it can be a substitute of gelatin showing advantages over it (e.g. Lower dosage required and non -animal origin) which makes it ideal for vegan purposes. In other uses it shows some advantages over pectin requiring special conditions for gelation, like low pH, high brix and long time to set.

Agarite is a food grade agar optimized for use in high sugar products and for foods that require a higher gelling point such as that seen in bakery products, jams, icings and glazes. Agarite is available in a variety of gel strengths and is ideal in products that require rapid gelling.

Gold Agar is a premium food grade agar with a particularly low gelling temperature. This agar is suitable for use in a wide range of applications such as confectionery, bakery, glazing, dairy and meat products. The low gelling temperature makes Gold Agar particularly useful in applications where solutions must be kept in liquid form for longer periods of time. Gold Agar is stable when autoclaving and also performs well in adverse pH conditions.

ROKOAGAR® LS ORGANIC is a powdered powder, cream-amarillo color, based on pure agar. The agar is a natural polysaccharide, obtained from the distinct species of red algae (Rhodophyceae), mainlyGelidium. ROKOAGAR LS ORGANIC is used as an agentGelifying and Stabilizing. ROKOAGAR LS ORGANIC is manufactured in accordance with the legislation on vigorous ecological production (Regulation (CE) nº 2018/848). Control organism: COPAE Nº operator: 0073I

QSOL® SOFT Agar is extracted from marine seaweeds, it offers an outstading texture with spreadability and creaminess. QSOL® SOFT agar usage is very easy because of its rapid dissolution at 80ºC and no need of additional gelling aids to achieve a soft gel. It has an excellent synergy with sugar and other hydrocolloids. For some applications it can be a substitute of gelatin showing advantages over it (e.g. Lower dosage required and non -animal origin) which makes it ideal for vegan purposes. In other uses it shows some advantages over pectin requiring special conditions for gelation, like low pH, high brix and long time to set.

Rokoagar® RS 700 is a free flowing powder off white to yellowish, based on pure refined Agar. Agar is a natural polysaccharide extracted from various types of red seaweed (Rhodophyceae). ROKOAGAR RS® 700 is a food additive used as a Gelling and Stabilizer agent in Food application.

Ecoagar® Organic is a vegetable hydrocolloid extracted from seaweeds collected in ecologically certified natural environments and extracted following strict eco-equirements. This fine and homogeneous powder of a yellowish color is an all-natural, vegetarian thickening agent that can be used in icings, jellies, candies, yogurts and a number of other food applications.

ROKOAGAR® ORGANIC is a free flowing powder or flakes, off white to yellowish, based on pure refined Agar. Agar is a natural polysaccharide extracted from various types of red seaweed (Rhodophyceae). ROKOAGAR ORGANIC is a food additive used as a Gelling and Stabilizer agent in Food application. ROKOAGAR ORGANIC is manufactured according to the current organic legislation (No 2018/848). Control body for Organic condition: COPAE. Code number of Organic producer: 0073I.

QSOL® High is a high solubility, quick-dissolving agar that completely dissolves at the relatively low temperature of 80 ºC. It is perfect for applications where energy savings is a concern. QSol® High Solubility Agar also prevents the loss of organoleptic properties in products where other ingredients may be heat sensitive.

Selt Marine Group Natagar is extracted from red seaweeds(Gracilaria verrucosa, Gelidium Sesquipedale). Agar is a mixture of a neutral, dominating polysaccharide called “Agarose” and a charged polymer called “Agaropectin”. The agarose is composed of (1-4) linked 3,6-anhydro L – galactose alternating with (1-3) linked D – galactose. A charged agaropectin has the same repeating unit as agarose but weakly substituted by sulfate, methyl, and pyruvic acid aceta.

Agarmex Food Grade Agar is the ideal substitute for animal gelatins since it is 100% vegetable in origin and its gelling power is 6 times higher than that of animal gelling agents. In addition, it is a powerful appetite suppressant and provides a large amount of natural fiber, which makes it ideal for low-calorie diets.

Colony Gums Agar is a dried hydrophilic which is extracted from the seaweed.

Ingredients Solutions Inc S-Type Agar is soluble at 90˚C. Agar-Agar is derived from certain red seaweed types belonging to the Rhodophyceae family. An alakai treatment method is used to extract Agar from the seaweed. The two main types of Agar include Gracilaria and Gelidium.

B&V - The Agar Company Spreadagar is a complete range of tailored food grade agar agar powders specially developed to be used in spreadable jams, marmalades, glazing and piping gel.

Agar Agar is an all-natural 100 mesh Gracilaria agar. The coarse mesh helps in dispersion properties. Forms perceptible gels with as little as 0.04% concentrations, although typically used at much higher levels. Gels exhibit hysteresis lag useful in many applications.

Gumix Agar Agar is a dried hydrophilic colloidal polygalactoside extracted from certain marine algae of the class Rhodophyceae. Commercially, two types of Agar are produced from Gelidium and Gracilaria species of this red algae. The basic seaweed raw material is gathered in many areas throughout the world. Mediterranean countries, South America, and the Far East are the main sources of Agar. Commercial Agar is processed by hot-water extractions from the cleaned and bleached seaweed, followed by freezing to allow for the removal of soluble salts and finally, filtration. The resulting extract is then dried and milled to the desired particle size.

Ingredients Solutions Inc G-Type Agar is soluble at boiling temperatures. Agar-Agar is derived from certain red seaweed types belonging to the Rhodophyceae family. An alakai treatment method is used to extract Agar from the seaweed. The two main types of Agar include Gracilaria and Gelidium.

Iberagar Agar is ideal for thickening and gelling in foods without affecting color or flavor. Since its gelling power is ten times higher than animal gelatin, it is effective at very low levels. Agar is used by great chefs to create distinctive gels, foams and textures. As an added bonus, agar has a very high content of soluble fiber (almost 90% by weight) and minerals, so is often included in dietetic foods.

Ingredients Solutions Inc RS-Type Agar is soluble at 90˚C. Agar-Agar is derived from certain red seaweed types belonging to the Rhodophyceae family. An alakai treatment method is used to extract Agar from the seaweed. The two main types of Agar include Gracilaria and Gelidium.

UD Chemie GmbH Agar Agar is a hydrocolloid extracted from seaweed of the class Rhodophyceae purified by filtration processes and commercialized in powder form and in different gelling types. Agar-Agar is a polysaccharide, consisting primarily of D- and L-galactose units. Agar-Agar is used in the food industry as gelling, stabilizing and thickening agent for different applications like dietetic marmalades, yogurts, gelatin replacement and other applications with specific textures.

401-51 LuxAgar 100 is a seaweed extract that is acid stable and retains water. Classified as E406, it serves as a stabilizer, gelling agent, and thickener. The agar is derived from gracilaria and is used in sugar confectionery, jellies, marshmallows, and health foods.

Norevo Agar agar is a natural, hot-water-soluble hydrocolloid made from the extract of red seaweeds. It serves as a natural gelling agent and thickener with high gel strength levels that allow for the production of highly stable and thermo-reversible gels for food applications and other industrial uses. It is purified, homogenized, and water-soluble agar-agar powder, available in standardized and customized qualities. Agar-agar is easy to use, dose, and store.

B&V - The Agar Company Yogar is a complete range of tailored food grade agar agar powders especially developed to be used in yogurt and diary productions.

B&V - The Agar Company Frutagar is a complete range of tailored food grade agar agar powders especially developed to be used in jams and fruit preparations, where it provides texture and body to the product and it helps to retain water prolonging the shelf life.

Ingredients Solutions Inc GA-Type Agar is soluble at boiling temperatures. Agar-Agar is derived from certain red seaweed types belonging to the Rhodophyceae family. An alakai treatment method is used to extract Agar from the seaweed. The two main types of Agar include Gracilaria and Gelidium.

B&V - The Agar Company Unbleachagar system offers very special unbleached agar agar powders for health food applications extracted from very selected seaweeds Gelidium and Gracilaria of different origins.

CBH Qingdao Co., Ltd. Instant Agar Food Grade is a kind of polysaccharide extracted from natural seaweed. Instant agar is technologically improved based on conventional agar and named SA10. Compared to the conventional agar, SA10 has excellent gel performance and suspension characteristics especially at low temperature, so it can be widely used in yogurt and jelly.