Agar does not undergo any genetic modification so that it is GMO free product. It is considered to be a complex mixture of two or three polysaccharide from red algae class (Rhodophyeeae), genus gracilaria sp and gelidium sp. All having the same backbone structure but substituted to a variable degree with charges groups.

A key advantage is that Agar Powder is an extremely low dose rate stabilizers compared to other hydrocolloids with the same quality of result. It has excellent gelling strength and ability to produce odorless gels with a clear cut.

The important fraction, agarose is the gelling component and is responsible for the characteristic agar gel. Agar gel can be formed from very dilute solutions containing only a fraction of 1% of agar. The gels are very firm and rigid with well-defined shapes. Gelation occurs at temperatures far below the gel melting temperature, at 1.5% agar solution form a gel on cooling to about 32-40˚C, but does not melt below 90˚C.

P R O P E R T I E S  of agar

- Soluble in hot water

- Can withstand autoclaving

- Not affected by electrolytes

- Agar can absorb 20x weight of cool water and swelling

- Gelling mechanism is thermal

- Type of texture is firm and brittle

- Appearance is clear and yellowish

- stronger and firmer than obtained gels with other hydrocolloids.

- gels are formed without any addition of chemicals or organics

- Formed independently of the pH or the contained solid matter

- Excellent resistance to enzymatic hydrolysis

- Compatible with proteins and other hydrocolloids