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Our 200g Shredded Agar Strip is a premium, plant-based hydrocolloid extracted from natural red algae. Specially designed for dessert and confectionery production, it delivers exceptional gel strength, crystal-clear appearance, and consistent texture. Perfect for commercial kitchens, bakeries, and high-volume food manufacturers.
Unlike animal gelatin, our agar forms firm, sliceable gels that remain stable at room temperature. Its neutral flavor and color allow delicate ingredients—fruit purees, coconut cream, or floral infusions—to shine without masking aromas or altering taste.
100% Natural Red Algae Extract – Plant-based, vegan, gluten-free, dairy-free, halal, and kosher compliant.
High Gel Strength (~1000 g/cm²) – Achieves firm, snappy gels with reduced usage.
Exceptional Thermal Stability – Maintains gel structure in ambient conditions.
Pristine Visual Clarity – Perfect for layered desserts, fruit jellies, and artistic confectionery.
Neutral Flavor and Color – Retains authentic ingredient flavors.
Shredded Form Advantage – Rapid, uniform dissolution; prevents clumping; improves production efficiency.
OEM & Bulk Packaging Available – 200g standard packs, flexible for commercial use.
Parameter | Specification |
|---|---|
Product Name | Shredded Agar Strip |
Net Weight | 200g |
Form | Shredded / Strip |
Application | Jelly, Dessert, Mousse, Gummy, Vegan Cheese Preparation |
Source Material | Red Algae Extract (100% Natural) |
Dietary Attributes | Vegan, Gluten-Free, Dairy-Free, Halal, Kosher |
Sensory Characteristics | Colorless, Tasteless, Odorless |
Texture Performance | Firm, Clear, No Layer Separation |
Gel Strength | High (~1000 g/cm²) |
Solubility | Soluble in boiling water |
Shelf Life | 24 months |
Storage | Cool, dry place away from direct sunlight |
Dissolves in boiling water (~100°C) to form a clear liquid.
Sets around 40°C, creating a firm, stable gel.
Maintains structure without weeping or syneresis in multi-layered desserts.
Crystal Fruit Jelly – Clear, firm jelly cups for retail and catering.
Layered Mousse Cakes – Multi-layer desserts maintain structural integrity.
Vegan Pudding – Plant-based alternative to gelatin with smooth texture.
Artisanal Gummies – Firm, clear, and flavorful confectionery.
Vegan Cheese Alternatives – Sliceable and stable plant-based cheese.
500ml Fruit Juice
5g Shredded Agar Strip
30g Sugar
Heat juice to 95–100°C.
Add agar strips gradually, stirring until fully dissolved.
Mix in sugar until uniform.
Pour into molds.
Allow to cool and set at room temperature.
Refrigerate optionally for enhanced texture before serving.
400ml Coconut Milk
100ml Water
4g Shredded Agar Strip
20g Sugar
Combine coconut milk and water.
Heat to gentle boil.
Add agar strips and stir until completely dissolved.
Mix in sugar thoroughly.
Pour into serving cups.
Cool until firm and ready to serve.
Dessert Manufacturing: Jelly cups, puddings, layered mousse, panna cotta.
Confectionery Production: Gummies, fruit candies, soft confections.
Bakery Industry: Cake fillings, mirror glazes, decorative gels.
Plant-Based Food Manufacturing: Vegan cheese, plant-based desserts, dairy-free foods.
Feature | Agar Strip | Gelatin |
|---|---|---|
Source | Red Algae | Animal Derived |
Vegan Friendly | Yes | No |
Room Temperature Stability | Excellent | Moderate |
Transparency | Excellent | Good |
Dessert Applications | Excellent | Excellent |
Vegan Cheese Applications | Excellent | Not Suitable |
200g standard packs, ideal for R&D or daily commercial use.
Ambient room temperature storage; highly resistant to moisture.
OEM and bulk packaging options available.
Optimized for dessert, jelly, mousse, and vegan cheese applications.
Ensures consistent texture and visual appeal in commercial production.
Fast, uniform dissolution reduces preparation time.
Supports large-scale operations with reliable batch quality.
Flexible OEM and private-label options.
A1: Optimized for desserts and jelly applications with higher gel strength (~1000 g/cm²) for firm, sliceable gels.
A2: Yes, but for pH < 4 liquids, pre-boil in neutral liquid, then mix acidic components off heat.
A3: Yes, provides firm, snappy structure ideal for sliceable, meltable plant-based cheeses.
A4: Bring liquid to rolling boil (≈100°C) and simmer 3–5 minutes until fully dissolved.
A5: Up to 24 months when stored in a cool, dry place away from sunlight.
