Agar Agar, also known as China Grass, is a versatile and eco-friendly gelling agent derived from the seaweed of the class Rhodophyceae. Packaged in a convenient 50-gram sachet containing five 10-gram packets, Agar Agar is ideal for numerous applications across diverse industries, particularly in food preparation. As a 100% vegetarian substitute for gelatin, which is typically sourced from animal bones and skins, Agar Agar is gaining immense popularity amid the global shift towards plant-based alternatives. Its superior ability to create clear, odorless, and delicious gels without requiring other stabilizing agents makes it an essential ingredient for bakers, confectionery makers, and culinary professionals. Whether you're crafting delectable puddings, rich ice creams, jellies, or using it in salad dressings, Agar Agar offers a reliable and trusted solution. It gels at temperatures between 35-45°C and melts at 80-95°C, making it an indispensable resource for those seeking a reliable, vegetarian gelling agent for their culinary creations.
Key Features
| Features | Description |
|---|---|
| Vegetarian Substitute | 100% plant-based alternative to gelatin. |
| Versatile Applications | Suitable for desserts, drinks, confectionery, and bakery products. |
| High Performance Gelling Agent | Forms clear, colorless gels without the need for additional colloids. |
| Temperature Stability | Gels between 35-45°C and melts at 80-95°C. |
| Convenient Packaging | Sold in a 50-gram sachet with five 10-gram packets for easy use. |
| Attributes | Description |
|---|---|
| Product Name | Agar Agar China Grass |
| Supplier | Diverse Industries Ltd. |
| Quantity | 50 grams (10 grams x 5 packs) |
| Source | Derived from Rhodophyceae seaweeds |
| Gelling Ability | Gels at 35-45°C |
| Melting Point | Melts at 80-95°C |
| Usage | Ideal for puddings, ice creams, jellies, and more. |
Key Words
*Disclaimer: The above description has been AI-generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.
Incorporation Type
partnership firm
GST
32AAEFM5740K1ZB
Number of Employees
101 To 300 People
Import Export Code (IEC)
10970XXXXX
Year of Establishment
January 1982
Nature of Business
manufacturer / manufacturer / manufacturer / brand owner
GlobalLinker Member Since
February 2022
Annual Turnover: 25.00 crore-50.00 crore
Industry: Food & Beverage > Flavours, Additives & Ingredients
Location(s): Kochi (India)
For over four decades, Marine Hydrocolloids has pioneered in the manufacturing and export of diverse hydrocolloids such as Agar Agar, Spreadable Agar Agar - Wondergel, Agarose, Sealife, Carrageenan and Sodium Alginate. Evolving with the times, we expanded into value-added products like Stabilizers for ice cream - Crèmedelite, Cold glaze stabilizer -Glazemate, Flavoured milk, Milkshake, Suspension drinks, Meat and plant-based meat applications. Additionally, we also offer a range of high-quality gums including Xanthan Gum, Locust Bean Gum, Guar Gum / Modified Guar Gum, Gellan Gum, Konjac, Curdlan Gum, Tara Gum, CMC, Modified Starch and Pectin maintaining their stronghold as the market leader. The company, supported by a specialized research and development division and a state-of-the-art pilot plant, innovates and optimizes its processes to guarantee superior goods and industry-best efficiency. We are currently exporting to over 50 countries worldwide and supplying to various industries in the food, pharma, biotechnology, cosmetics and nutraceutical sectors. Marine Hydrocolloids’ 40-year legacy has endowed them with the expertise to adapt to evolving consumer demands and consistently deliver above the expectations set by their customers.
Brand: Meron
Country Of Origin: India
Agar is derived from seaweeds of the class Rhodophyceae. Agar - a world of products depend on it In Microbiology Biotechnology Food Industry, Pharmaceuticals, Dentistry, etc. It acts as a stabilizing thickening and gelling agent. Agar Agar is used as a 100% vegetarian substitute for Gelatin (manufactured from animal bones/skins) in the food industry. This usage is fast gaining ground due to the worldwide shift to products of vegetable origin. Agar-Agar has been used for many centuries as a high-performance gelling agent. Its ability to produce clear, colorless, odorless and natural gels without the support of other colloids has been long exploited by the food industry as a stabilizing and gelling agent. Agar-Agar gels at 35-45C and melts at 80-95C. For Delicious Pudding, Ice Creams, Jellies and Bakery etc, Falooda, Salad Dressings, Various Household Foods, Confectionery
Agar is derived from seaweeds of the class Rhodophyceae. Agar - a world of products depend on it In Microbiology Biotechnology Food Industry, Pharmaceuticals, Dentistry, etc. It acts as a stabilizing thickening and gelling agent. Agar Agar is used as a 100% vegetarian substitute for Gelatin (manufactured from animal bones/skins) in the food industry. This usage is fast gaining ground due to the worldwide shift to products of vegetable origin. Agar-Agar has been used for many centuries as a high-performance gelling agent. Its ability to produce clear, colorless, odorless and natural gels without the support of other colloids has been long exploited by the food industry as a stabilizing and gelling agent. Agar-Agar gels at 35-45C and melts at 80-95C.
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