Gelling agent · Ingredients & raw materials
Agar agar (INS 406)
Suppliers being invited
Agar, called china grass in India, is a red seaweed based vegetarian gelling agent for jellies, puddings, falooda, vegan desserts, set yogurt, cheesecakes, confectionery and bakery glazes; it sets firm at room temperature and only melts near boiling. Strips suit kitchens and sweet makers, while factories buy powder graded by gel strength. FSSAI Appendix A permits it at GMP; typical use 0.5 to 1.5%.
Form 2
- Strips
- Powder
Gel strength 5
- 600 g/cm2
- 800 g/cm2
- 900 g/cm2
- 1000 g/cm2
- 1200 g/cm2
Pack size 4
- 500 g pack
- 1 kg pack
- 5 kg pack
- 25 kg bag
Spec
- INS number
- 406
- CAS number
- 9002-18-0
- Gel strength (1.5%)
- 600 to 1200 g/cm2 for powder grades
- Gelling temperature
- 35 to 42 °C
- Melting temperature
- 85 to 95 °C
- Moisture
- 12% max (powder), up to 20% (strips)
- Mesh
- 80 to 120 (powder)
- pH (1.5% solution)
- 6.0 to 7.5
- Seaweed source
- Gracilaria, Gelidium
- Standard met
- FSSAI, FCC, JECFA
- Origin
- Kochi (Kerala) and Tamil Nadu processors, plus imports
- Shelf life
- 36 months in sealed packs
- Usual minimum
- 5 kg
- HSN code
- 13023100
- GST
- 5%
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