• fruitfilling


    Agar (E406) is a polysaccharide obtained from red algae. Agar is derived from the polysaccharide agarose, which forms the supporting structure in the cell walls of certain species of red algae, and which is released on boiling. Agar is actually a blend of two components: the polysaccharide agarose, and a mixture of smaller molecules called agaropectin.


Agar is the closest vegetable gelatin counterpart which is commercially available. Its appearance is white and semi-translucent. It can be used to make jellies, puddings, and custards. Agar displays hysteresis; it has to be heated up to at least 85 degrees Celsius in water before the solids dissolve, but after cooling the gel will only form around 40 degrees Celsius. 

Agar is used as an ingredient in various foodstuffs like desserts, jellies and custards.

Acatris has several types of agar available, please contact our sales department to find out which type is most suitable for your application.

More information about our food solutions?

Please contact our sales team:

t: +31 (0) 33 298 2034 (NL) or

t: +32 (0) 15 40 01 75 (B)