All about Agar Agar:

If you’re looking for a versatile, plant-based gelling agent that can work across sweet and savoury applications, look no further than agar agar. Often dismissed as a niche ingredient, it in fact has deep roots, fascinating science, and lots of kitchen potential. Here we’ll dive into what agar agar is, how to use it, how it compares with other gelling agents, and a simple recipe to get you started.

What is Agar Agar?

Special Ingredients Agar Agar is a premium quality refined powder of European origin. The Gel strength of our Agar Agar is over 900 gr/cm2. 

Agar Agar is a versatile vegetarian gelling and thickening agent, mainly used as a superior Vegan alternative to Gelatine. Our Agar Agar provides odourless, colourless superior quality gels even at very low concentrations. 

It can be used to produce hard, brittle, transparent and neutral gels that resist acidic pH down to 3.5. Agar Agar gels melt in the mouth giving an excellent flavour release. It becomes soluble at about 90-100°C and sets when the solution has cooled at around 40-45°C. It can be reheated up to 85ºC without melting. Due to the products gelling properties it is invaluable for modifying the structure of hot creams and mousse.

Bloody Mary Sauce created using Special Ingredients Agar Agar.

Why use Agar Agar (Benefits & Applications)

• ✅Vegan / vegetarian friendly: Because it is plant-based, it’s a popular alternative to animal-derived gelatin.

• ✅High gelling strength & thermal stability: As noted, it can set and remain gelled even at warmer temperatures (unlike gelatin which melts easily).

• ✅Neutral taste and colour: It doesn’t impart flavour or colour, which makes it suitable for subtle or delicate flavour work.

• ✅Versatility: It can be used for desserts (jellies, panna cotta, gelées), savoury dishes (terrines, jelly salads), and modernist cuisine applications (sheet gels, layered textures).

• ✅Neutral taste and colour: It doesn’t impart flavour or colour, which makes it suitable for subtle or delicate flavour work.

• ✅Long shelf-life: Dry, cool storage is sufficient; it lasts well.

What you need to start using Agar Agar at home

One exciting way to incorporate Agar Agar in your culinary adventures is through innovative recipes like Special Ingredients Red Thai Curry Noodles using Reverse Spherification. This dish combines the subtle firmness of Agar Agar with the rich, aromatic flavours of Thai curry, offering a unique and delightful culinary experience.

You don’t need a laboratory — just the right ingredients and a few tools:

Agar Agar  > Shop Agar Agar

Molecular Spaghetti Kit - (Red Thai Curry Noodles Recipe) > Shop Molecular Spaghetti Kit

Molecular Collecting Spoon - (Lifts spheres gently) > Shop Molecular Collecting Spoon

You can also try the below recipes:

Tomato Spaghetto Using Agar Agar

Sliceable Vegan Cheese

Sour Cucumber Puree

Tips & Troubleshooting

• ✅ Avoid lumps: Always whisk well, and optionally use an immersion blender if needed.

• ✅ Too firm / rubbery gel? Then you likely used too much agar. Reduce next time.
  

• ✅ On warm plates or outdoor settings? Agar is excellent because it holds shape at higher temps; gelatin would collapse.

• ✅ Acidic liquids: For juices like citrus, kiwi, pineapple etc., you may need to up the agar dosage slightly.

Final Thoughts

Agar agar is a remarkably useful ingredient. Whether you’re vegan, want a heat-stable gel, or want to experiment with texture in desserts or savoury dishes, it’s worth having in your pantry. The key is understanding its power, applying the right amount, and working efficiently. Once mastered, you’ll find many creative uses — from sophisticated gels to simple jellies to textured surprises.

Get Started with Molecular Gastronomy

At Special Ingredients Ltd, we supply everything you need to explore the world of modernist cuisine — from Agar Agar to kits and molecular gastronomy equipment.

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Unleash your inner food scientist and turn every dish into a masterpiece of flavour, texture, and innovation!