Agar-agar flake powder – Gelidium ssp

This polysaccharide extracted from marine algae is prized for its exceptional gelling power. Unlike animal gelatin, agar-agar gels at room temperature after heating and cooling. It is stable, transparent, and can be reheated without melting. It is widely used in baking, plant-based gels, solid cosmetics, and artisanal encapsulations.

Description

Gelidium algae grows in the cold, shallow waters of the Atlantic and Pacific Oceans. Once harvested, it is cleaned, dehydrated, and then mechanically processed into translucent flakes rich in soluble fiber. Agar-agar is neutral in taste and does not alter the flavor of food.

Nomenclature

• Common names: Agar-agar, gelose, kanten (Japan)
• Latin name: Gelidium ssp (also Gracilaria for other forms)
• Family: Gelidiaceae (Rhodophyta – red algae)
• Part used: Thallus of the algae
• Form: Dry glitter
• Origin: Atlantic Ocean, Japan, Southeast Asia
• English name: Agar flakes
• German name: Agar-Flocken
• Name in Spanish: Copos de agar
• Name in Italian: Fiocchi di agar
• Name in Arabic: أجار أجار (Ajār Ajār)

Main virtues

Agar-agar is an excellent plant-based gelling and thickening agent. It is used to replace gelatin, create new textures, stabilize emulsions, or enrich natural cosmetic formulations (masks, gels). It also has a slight appetite-suppressing effect due to its swelling in water.

Main constituents

Complex polysaccharides (mainly agarose), soluble fibers, marine minerals (calcium, magnesium, iron), traces of iodine and marine trace elements.

Use and dosage

• Gelling: 1 teaspoon (approximately 2 g) per 500 ml of liquid. Heat to boiling then cool.
• Cosmetic: as a gel base, mixed with hydrosols or clays.
• Texturizer: in vegetable drinks, light jams or dessert creams.

Precautions, side effects and contraindications

• Not recommended in cases of intestinal obstruction or severe digestive disorders.
• May limit the absorption of certain medications taken simultaneously (fibrous effect).
• Use in moderation, always rehydrated and heated before use.

History and origin

Discovered in Japan in the 17th century, agar-agar (kanten) has since been used throughout Asia as a culinary and medicinal ingredient. Its use spread to Europe in the late 19th century in laboratories, bakeries, and plant industries. Today, it is considered a clean, natural, and universal gelling agent.

Miscellaneous information

• Storage: dry, away from humidity and heat.
• Packaging: kraft bag, airtight jar or food box.
• Appearance: translucent, brittle flakes.
• Odor: neutral, very discreet taste.

Sources and references

• FAO Fisheries & Aquaculture Department
• Uses of seaweeds – Pl@ntUse – https://uses.plantnet-project.org
• Codex Alimentarius – Agar (E406)
• Asian Pharmacopoeia and Japanese Cosmetics

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