Special Ingredients Italia
Agar Agar FAQs
Everything you need to know about agar agar: what it is, how much to use for different textures, melting and setting temperatures, uses in cooking, pastry and mixology, and solutions to common problems. For the exact dose for your recipe, use our agar agar dosage calculator.
What Is Agar Agar?
What is agar agar?
Agar agar is a natural gelling agent extracted from red seaweed. Used for gelling and thickening in cooking, pastry and molecular gastronomy, especially as a plant-based alternative to animal gelatine.
What does E406 mean on the label?
E406 is the code identifying agar agar in food ingredient lists. Our agar agar contains only agar agar (E406), with no other ingredients.
What is gel strength and why does it matter?
Gel strength measures the resistance of the resulting gel: the higher it is, the less product is needed. Our European agar agar has a gel strength above 900g/cm², so only a few grams per litre are required.
Is agar agar suitable for vegans and people with coeliac disease?
Yes, agar agar is 100% plant-based and gluten-free. Ours is also non-GMO, non-irradiated and unbleached.
What is the difference between agar agar powder and flakes?
Powder is more concentrated and dissolves more quickly and evenly: generally, 1 teaspoon of powder equals 1 tablespoon of flakes. Powder is much more practical for dosing by the gram in professional recipes.
How many calories does agar agar contain?
Agar agar is over 85% fibre and contains virtually no sugar or fat. As only a few grams per litre are used, its calorie contribution to the dish is negligible. Its high fibre content can have a mild laxative effect in large quantities.
Is agar agar suitable for low-carb or keto diets?
Yes, agar agar provides no available carbohydrates and suits keto and low-carb diets, for example in sugar-free jellies and desserts.
Is agar agar safe for children and pregnant women?
Agar agar is a commonly used food ingredient and generally safe for everyone. Before consuming large quantities, particularly during pregnancy or for young children, consult a doctor.
How Much Agar Agar to Use: Dosage Table
Indicative doses in grams of agar agar powder per litre (or kilogram) of liquid. With acidic ingredients such as citrus and berries, use the higher end of the range.
| Texture | Dose per litre | Examples |
|---|---|---|
| Fluid gel, smooth sauce | 2–3g | Fluid gels for blending, mirror sauces, coulis |
| Soft, creamy gel | 3–5g | Panna cotta, puddings, soft jellies, coatings |
| Firm, sliceable gel | 7–10g | Cubes, terrines, spaghetti, veils and firm jellies |
How much agar agar should I use?
It depends on texture: from 2g per litre for a fluid gel to 7–10g for a firm, sliceable gel. For a classic jelly, start with 4–5g per litre, approximately 1 teaspoon per 500ml. Use the agar agar dosage calculator for the right amount.
Can I replace gelatine with agar agar?
Yes, but not weight for weight: agar agar is much stronger. Rather than converting the dose, choose the desired texture from the table and test it. Agar agar gels are firmer and less elastic than gelatine gels.
Preparation and Temperatures
How do I dissolve agar agar?
Disperse the powder in cold liquid and leave to hydrate for 5–10 minutes. Slowly bring to the boil, stirring continuously, and boil for 1–2 minutes until fully dissolved. Unlike gelatine, agar agar does not dissolve cold.
At what temperature does agar agar set?
It dissolves at approximately 90–100°C and sets as the liquid cools to approximately 40–45°C. It therefore sets within minutes at room temperature without refrigeration.
Can agar agar gel withstand heat?
Yes, this is a major advantage: once formed, the gel withstands approximately 85°C without melting. Serve warm jellies, glaze desserts kept outside the refrigerator and prepare buffet dishes that will not melt.
Can agar agar gel be melted again?
Yes, it is thermoreversible: bringing it back to the boil melts it, and it sets again on cooling. If too soft, reheat, add a little agar agar, boil again and leave to set.
Does it work with acidic ingredients?
Yes, our agar agar forms stable gels down to pH 3.5, but very acidic ingredients such as lemon or tomato reduce gel strength. Use a higher dose or add the acidic component after boiling, once slightly cooled.
Can it be used with fresh pineapple, kiwi and papaya?
Yes. Unlike animal gelatine, agar agar is not broken down by their enzymes and therefore sets with these fruits.
Can agar agar gel be frozen?
It is not ideal: after thawing, the gel releases water and becomes spongy. It is better prepared and refrigerated for a few days.
Why does the gel release water?
Over time, agar agar gel tends to lose some liquid, especially at high doses. Add a small amount of locust bean gum for a more elastic, stable gel.
Cooking, Pastry and Mixology
How is agar agar used in cooking?
For sweet and savoury jellies, puddings, panna cotta, terrines and aspics, to stabilise custards and jams, and for glazes that need no refrigeration. Flavourless and odourless, it suits sweet and savoury dishes.
How do I make a fluid gel with agar agar?
Make a gel with 2–3g per litre, leave to set, then blend to a smooth, glossy sauce. See the step-by-step article how to make a fluid gel with Ultratex and agar agar.
How do I make agar agar spaghetti, veils and pearls?
These are classic molecular gastronomy preparations. For spaghetti, inject hot agar agar liquid into tubing and cool; for veils, spread a thin layer of hot liquid on a cold surface; for pearls, drip liquid into very cold oil. Try our purple cabbage spaghetti and citrus veil.
Can I make hot mousses with agar agar?
Yes: with a siphon and agar agar, make light mousses that withstand heat, as the gel does not melt until approximately 85°C.
Is agar agar used in cocktails?
Yes, it is widely used in mixology for pearls, jelly cubes and decorations, such as olive pearls for a Dirty Martini.
Can agar agar be used in baked desserts?
Perfect for no-bake cheesecakes, mousses, Bavarian creams and coatings. It is not designed for prolonged oven cooking: use in uncooked parts of recipes, such as cream or jelly toppings.
Can agar agar become crisp?
Yes: a thin gel layer dried in a low-temperature oven becomes a crisp sheet for chips or decoration.
Can it be combined with other thickeners?
Yes, modern cooking often combines it with xanthan gum, carrageenan or locust bean gum for different textures. For comparison with another gelling agent, read agar agar vs pectin.
Problems and Solutions
Why is my agar agar not setting?
The three most common causes are insufficient boiling, too low a dose or a very acidic liquid. Bring back to the boil, add a little agar agar if needed and boil for 1–2 minutes before cooling.
Why is the gel rubbery?
Too much agar agar was used. For creams and puddings, use 3–5g per litre; higher doses are only for sliceable gels.
Why are there lumps?
The powder was added to hot liquid or insufficiently stirred. Always disperse in cold liquid, hydrate for a few minutes and stir while heating. See agar agar: 7 mistakes almost everyone makes for more tips.
Agar Agar Recipes
- Raindrop cake
- Mango pudding
- Orange jelly
- Fruit salad jelly
- Red berry gelée
- Coffee jelly
- Red onion fluid gel
- Citrus veil
Buying and Storage
How should agar agar be stored?
In a cool, dry place away from direct sunlight, with the packaging tightly closed. Use within 6 months of opening.
Which agar agar size should I choose?
For home cooking, 100g or 250g lasts a long time at a few grams per litre. Restaurants, pastry shops and production kitchens can choose 500g, 5kg, 10kg and 25kg. The agar agar page compares the price per kilogram for each size.
Where can I buy high-quality agar agar?
Our shop offers European agar agar powder with gel strength above 900g/cm², non-irradiated and unbleached.
Want to learn more? Read agar agar powder: what it is, how to use it and where to find it. Cannot find your answer? Contact us and we will reply promptly.