Agar triples in size as it absorbs liquid. When Agar is allowed to re-absorb liquid it dissolves more quickly. Agar is soluble in hot water only and jellifies at room temperature. Agar has 10 times the gelling power of its animal counterpart (gelatine). Agar remains firm at higher temperature, it can be used in soups
Agar can be used in a variety of applications that have different jellifying requirements. It stabilises certain ingredients like sugar, to prevent its crystallisation or in ice cream, to prevent frosting. It is also used in the fining/
clarifying of juices, vinegars and alcoholic beverages.


Agar agar powder.

Agar is considered to be a functional food in term of its beneficial contribution to balanced nutrition. Agar has virtually no calories and is fat free. It’s very high in fibre (75-80%) and has a beneficial effect on digestion. Has a mild laxative effect.

Contains minerals such as iron, calcium, magnesium, potassium and vitamin Bs – very low sodium. Has a good satiating ability and a purifying action on the body (captures free radicals). Aids weight-reduction as agar’s indigestible fibre absorbs and retains water resulting in a feeling of fullness.

Soothes the digestive tract and binds with (and then dispels from the body) toxic and radioactive pollutants.

AGAR vegetarian gelatine. Sea vegetables open a new world of flavours and textures. In the Western world it is a family of foods that is largely undiscovered and misunderstood. Yet, sea vegetables represent an un-tapped culinary potential as their range & variety far surpasses that of traditional land vegetables. Although seaweeds have tantalising culinary qualities, even more significant is their very compelling health properties.AGAR is the Malay word for ‘jelly’. It is a gelling &  thickening agent that is extracted from certain variety of red seaweeds. It has been used for centuries in Asia, particularly in Japan.

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