Agar Agar Powder

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Obtained from red algae, agar agar is a vegetable-based source of protein and an alternative to animal-derived gelatin. Perfect for vegan and dairy-free diets, use agar agar to thicken puddings, sauces and other foods.

kosher certificate information

quick look

information at a glance

approximate cups to one pound3.5
active compoundsContains a powerful gelatinizing agent called glose, a carbohydrate. It contains polysaccharides such as agarose and agaropectin.
plant part usedSeaweed extracted from boiling the seaweed and drying the mucilage.

buying & keeping

general guidelines and tips

why buy agar agar?Agar is a natural alternative to gelatin made from animal collagen and bone. It also sets faster without the need for refrigeration and can be reheated repeatedly without degrading.
storage tipsStore in an airtight container in a cool, dark place for up to 8 months.
appearance & aromaAgar is an odorless powder.


try something new

cosmeticUse in facial masks, hair packs, herbal body wraps, soaps, shampoos, hair spray, styling mousse, skin creams, lotions and other cosmetic formulations.
culinaryUse to thicken jellies, preserves, custards, puddings, vegetable aspics, soups, ice cream and other foods. Agar is also used as a clarifying agent in beer making.
industrialIn the food industry, agar is an emulsifier, stabilizer, thickener and gelling agent known as E406. It is widely used in hundreds of cosmetics, from dandruff shampoo and hair coloring to SPF moisturizers and sunless tanning products. Agar is also used in dentistry to make dental impressions.

flavor profile

powdered agar agar

Agar is flavorless.

formulas & recipes

powdered agar agar

egg white substitute: 1 egg white = 1 tablespoon agar mixed in 1 tablespoon of water.

more on using agar agar

agar agar vs gelatin

There are several advantages to using agar agar over gelatin. For one thing, it is suitable for vegans and vegetarians because it is free of animal protein. In addition, unlike gelatin, which requires a few hours of refrigeration, agar will usually set at room temperature in about 60 minutes. Agar also has a higher melting point than gelatin, which means it retains a chewy bite in the mouth and its shape and texture when served on a hot day.

However, although both gelatin and agar require a brief soak in cold water, agar must be boiled for 5 minutes to thoroughly dissolve its carbohydrates. Like gelatin, though, agar will not set with certain fruit enzymes unless the fruit is first cooked. Fruits that contain enzymes that inhibit gelling ability include raw pineapple, mango, kiwi, peaches, mango and fig.

agar agar forms

Agar comes in three forms – solid bar, flaked and powdered. The powdered form is the easiest to use and dissolves faster. You can also use it in the same ratio as gelatin. In other words, 1 teaspoon of agar is the equivalent of 1 teaspoon of gelatin.

Use agar to thicken jellies, custards, puddings, sauces, soups and other foods; as a substitute for egg whites (1 tablespoon agar mixed in a tablespoon of water equals one egg); to make molded candies flavored with juice or chocolate milk and; to make simple syrups for your favorite cocktails.

what else you should know

powdered agar agar

The gelling properties of agar were first discovered in 1658 by a Japanese innkeeper upon discarding the remains of a pot of seaweed soup on a frigid winter’s night. This is why agar is known in Japan as kanten, which means “cold weather.” The name “aga-agar” means “read algae” in Malay, although the plant is also known Jaffna moss, Ceylon moss and Japanese isinglass throughout Asia, Malaysia and Indonesia.

for educational purposes only

This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.

please be advised: 
Before making any changes to your diet you should always consult with your doctor,
especially if you are pregnant, nursing or have existing conditions.