Product Overview
Our 200g Plant-Based Agar Strip is a premium, food-grade gelling agent derived from natural red algae. Designed specifically for vegan and plant-based culinary applications, it delivers high gel strength, crystal-clear appearance, and consistent texture. Perfect for commercial kitchens, bakeries, and large-scale food manufacturers focused on vegan, vegetarian, and clean-label products.
This agar strip forms firm, sliceable gels without affecting flavor or color, making it ideal for vegan desserts, puddings, jellies, plant-based cheeses, and molecular gastronomy creations. Its superior thermal stability ensures products retain their structure even in ambient conditions or during transport.
Key Features
100% Natural Red Algae Extract: Plant-based, vegan, vegetarian, gluten-free, halal, and non-GMO.
High Gel Strength (≥1000 g/cm²): Provides firm, snappy texture with minimal usage.
Crystal-Clear Finish: Perfect for visually appealing layered desserts and confections.
Neutral Taste & Color: Preserves the authentic flavor and color of ingredients.
Rapid & Uniform Dissolution: Shredded strips dissolve evenly in boiling liquids, reducing prep time.
Thermal Stability: Maintains structure under warm ambient conditions and post-setting heat exposure.
Clean-Label Friendly: Zero calories, fat-free, sugar-free, and high in dietary fiber.
OEM & Bulk Packaging: Flexible options for commercial and industrial use.
Technical Specifications
Parameter | Specification |
Product Name | Plant-Based Agar Strip |
Net Weight | 200g |
Grade | Food Grade |
Form | Shredded Strip |
Source Material | 100% Natural Red Algae |
Gel Strength | ≥1000 g/cm² |
Dietary Attributes | Vegan, Vegetarian, Halal, Gluten-Free, Non-GMO |
Nutritional Profile | Zero Calorie, Zero Fat, Zero Sugar, High Fiber |
Sensory Characteristics | Colorless, Odorless, Tasteless |
Setting Condition | Sets at Room Temperature |
Solubility | Requires boiling to dissolve |
Shelf Life | 24 months |
Storage | Cool, dry place away from direct sunlight |
Applications
Vegan & Plant-Based Recipes: Desserts, puddings, jellies, mousse cakes, plant-based cheeses.
Confectionery: Artisanal gummies, fruit jellies, and layered desserts.
Beverages & Frozen Treats: Vegan ice creams, sorbets, fruit-based drinks.
Molecular Gastronomy: Edible spheres, fluid gels, and textural innovations.
Savory Plant-Based Foods: Vegan aspics, gels, and innovative thickening applications.
How to Use
Step-by-Step Guide
Measure appropriate agar strip according to gel strength requirements.
Bring liquid to a rolling boil (~100°C / 212°F).
Gradually add shredded agar strips while stirring until fully dissolved.
Incorporate sweeteners, flavorings, fruit purees, or other ingredients.
Pour into molds, dessert cups, or trays.
Allow to cool and set at room temperature. Optional refrigeration enhances firmness.
Tips:
For highly acidic ingredients (pH < 4), add after agar is fully dissolved and slightly cooled.
Adjust agar quantity for firmer or softer gels depending on recipe.
Popular Vegan Food Applications
Vegan Cheese
Create firm, sliceable, and stable plant-based cheese alternatives with excellent texture and structure.
Vegan Pudding
Produce smooth and creamy dairy-free puddings with superior stability.
Vegan Jelly
Form crystal-clear fruit jellies without using animal-derived gelatin.
Plant-Based Yogurt
Improve texture and consistency in vegan yogurt formulations.
Dairy-Free Desserts
Perfect for mousse, panna cotta alternatives, and frozen vegan desserts.
Vegan Gummies
Create clean-label gummies suitable for vegan consumers.
Vegan Coconut Jelly Recipe
Ingredients
Instructions
Combine coconut milk and water.
Bring to a gentle boil.
Add agar strip and stir until fully dissolved.
Mix in sugar.
Pour into molds.
Cool until firm and ready to serve.
Vegan Cheese Base Recipe
Ingredients
Instructions
Heat plant milk to boiling.
Add agar strip and stir continuously.
Mix in nutritional yeast and seasonings.
Pour into molds.
Allow to cool and solidify.
Slice and use as vegan cheese.
Advantages Over Gelatin
Feature | Plant-Based Agar Strip | Gelatin |
Source | Red Algae | Animal Derived |
Vegan Friendly | Yes | No |
Thermal Stability | Excellent | Moderate |
Transparency | Crystal Clear | Slightly Cloudy |
Dessert Applications | Excellent | Limited for vegan |
Vegan Cheese Applications | Excellent | Not Suitable |
Packaging & Storage
Convenient 200g packs for R&D, commercial use, or recipe testing.
Ambient storage in dry, cool, ventilated areas.
OEM and bulk options available for factories, bakeries, and distributors.
Resistant to moisture, extending shelf life and reducing spoilage risk.
Why Choose Our Agar Strip
Optimized for plant-based and vegan food production.
High gel strength ensures consistent texture and structural integrity.
Fast, uniform dissolution improves production efficiency.
Reliable batch-to-batch quality for commercial operations.
Flexible OEM and private-label services for global suppliers.
FAQ
Q1: How does high gel strength affect vegan recipes?
A1: The ≥1000 g/cm² gel ensures firm, sliceable, and snappy textures, allowing minimal usage for cost-effective formulations.
Q2: Optimal hydration method?
A2: Submerge strips in liquid and bring to a rolling boil, simmer 3–5 minutes for full dissolution.
Q3: Can it handle high-temperature post-setting?
A3: Yes, gels withstand ambient temperatures up to 85°C, perfect for glazes or tropical climate shipping.
Q4: Suitable for acidic ingredients?
A4: Yes, but extreme acidity can slightly reduce gel strength; add acidic components after agar is dissolved.
Q5: Shelf life and storage?
A5: Up to 24 months in cool, dry storage away from sunlight.
