Product Overview
Our Shredded Agar Strip 25kg Bulk Pack is a premium food-grade hydrocolloid extracted from natural red algae, designed for industrial food manufacturing and large-scale processing facilities. This plant-based ingredient delivers stable gel performance, exceptional clarity, and consistent texture, ideal for commercial production of dairy, confectionery, bakery, jellies, puddings, plant-based foods, and OEM operations.
Unlike traditional animal gelatin, our agar strips maintain structure, taste neutrality, and visual quality in high-volume production, allowing manufacturers to streamline operations while preserving authentic flavor profiles.
Main Features
Industrial 25kg Bulk Packaging – Economical and tailored for large-scale food factories.
High Gel Strength (>400 g/cm²) – Ensures firm, stable gels in industrial formulations.
Exceptional Clarity – Crystal-clear gels enhance product presentation.
Plant-Based & Clean Label – Vegan, gluten-free, non-GMO, zero calories, zero sugar, zero fat.
Dust-Free Handling – Shredded strips reduce airborne particulates during processing.
Thermal Stability – Gel sets at 38–42°C, melts at 88–92°C; stable at ambient temperatures.
Seamless Recipe Integration – Neutral taste and color preserve original flavor.
Extended Shelf Life – Up to 36 months when stored properly.
OEM & Global Supply – Flexible packaging and private-label options available.
Technical Specifications
Parameter | Specification |
Product Name | Shredded Agar Strip |
Grade | Food Grade |
Form | Shredded / Strips |
Packaging Size | 25kg Bulk Pack |
Application | Industrial Food Processing (Dairy, Confectionery, Bakery, Jelly, Pudding, Vegan Cheese, etc.) |
Gel Strength | >400 g/cm² |
Gelling Temperature | 38–42°C |
Melting Temperature | 88–92°C |
Moisture | ≤20% |
Ash Content | ≤2% |
Color | Colorless / Off-white |
Appearance | Clear (when dissolved) |
Specialty | 100% Natural, Plant-Based, Gluten-Free, Non-GMO |
Dietary Attributes | Vegan Substitute for Gelatin, Zero Calories, Zero Sugar, Zero Fat |
Shelf Life | 36 Months |
Applications in Industrial Food Manufacturing
Dairy Product Manufacturing
Used in yogurt, dairy desserts, flavored milk, and dairy-based gels.
Confectionery Production
Ideal for gummies, jelly candies, fruit gels, and soft confectionery products.
Bakery Manufacturing
Suitable for fruit fillings, glazes, cake layers, and pastry applications.
Beverage Processing
Used as a stabilizer and texturizer in specialty beverage formulations.
Plant-Based Food Production
Supports vegan desserts, dairy alternatives, and plant-based meat applications.
OEM Food Manufacturing
Widely used by contract manufacturers and private-label food producers.
Bulk Packaging Advantages
Cost-Effective Purchasing – 25kg bulk pack reduces unit packaging costs and minimizes facility waste.
Higher Manufacturing Efficiency – Shredded format dissolves quickly, reducing processing time.
Consistent Product Quality – Strict QC ensures identical gel performance across batches.
Better Inventory Management – Supports continuous production operations.
Reliable Global Supply – Stable manufacturing capacity and rapid delivery.
Production Advantages for Food Manufacturers
Dust-Free Processing – Reduces airborne particulates compared to powders.
Faster Ingredient Dispersion – Hydrates uniformly with minimal clumping.
Batch Consistency – Reliable texture and gel performance for continuous lines.
Reduced Processing Errors – Supports accurate scaling and formulation reproducibility.
How to Use
Measure shredded agar according to desired gel strength.
Optionally pre-soak in cold water for uniform hydration.
Bring liquid to a rolling boil (≈100°C).
Gradually add agar strips while stirring until fully dissolved.
Incorporate other ingredients as per formulation.
Cool to set gel at ambient or controlled temperature.
Tips:
For highly acidic fruit products (pH<4), dissolve in neutral base first, then mix acidic components during cooling (~60°C).
Adjust strip quantity for desired firmness.
Industrial Food Processing Applications
Industry | Application |
Dairy Industry | Yogurt, dairy desserts |
Confectionery Industry | Gummies, jelly candies |
Bakery Industry | Fillings, glazes, pastries |
Beverage Industry | Stabilization and texture |
Plant-Based Foods | Vegan desserts, plant-based cheese |
OEM Manufacturing | Contract food production |
Why Choose Us
Unwavering Batch Consistency – Every 25kg pack delivers identical gel strength and clarity.
Scalable Manufacturing Capacity – Supports seasonal spikes and global product rollouts.
Technical Formulation Support – Guidance on hydration, setting, and multi-ingredient systems.
Global Logistics Expertise – Climate-controlled shipping and documentation support.
Premium Raw Materials – Extracted from natural red algae without harsh chemical treatment.
FAQ
Q1: How does hydration differ from powdered agar?
A1: Shredded strips disperse easily, minimizing clumping. Fully dissolve in boiling water for 3–5 minutes for maximum clarity and gel strength.
Q2: Can it withstand high acidity in fruit jellies?
A2: Yes, but dissolve first in neutral base before adding acidic components to maintain gel strength.
Q3: How is the high melting temperature (88–92°C) beneficial?
A3: Ideal for bakery fillings, glazes, and desserts that encounter high ambient temperatures without melting.
A4: Yes, fully plant-based, zero calories, zero sugar, zero fat, non-GMO.
Q5: Optimal storage conditions for 25kg bulk packs?
A5: Store in cool, dry, ventilated areas, avoid sunlight and humidity. Reseal opened bags to maintain 36-month shelf life.
