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Agar Agar E406 For Desserts, Jelly, And Bakery Applications

Agar Agar E406 For Desserts, Jelly, And Bakery Applications

Agar Agar E406 is a natural gelling and thickening agent derived from red seaweed, widely used as a plant-based alternative to gelatin in desserts, jellies, and bakery products. Known for its strong gel formation, heat resistance, and clean-label appeal, Chemsino Agar Agar provides excellent functionality for manufacturers seeking stability, texture improvement, and vegan-friendly formulation options.

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Product Introduction

Product Description

Chemsino Agar Agar E406 is a high-quality hydrocolloid that dissolves easily in hot water and forms firm, transparent gels upon cooling. Unlike gelatin, Agar Agar remains stable at higher temperatures, making it ideal for applications that require heat processing or extended shelf stability.

This natural gelling agent enhances structure, mouthfeel, and product presentation in a wide range of desserts, confectioneries, and baked goods. It delivers clarity and strength in jellies, smoothness in puddings, and moisture retention in cakes and fillings - all while remaining fully vegan and allergen-free.

Product Parameters

ITEMS	SPECIFICATION
	Superfine Agar powder	Agar powder	Agar strip
Color	From white to light yellow	From white to light yellow	From white to light yellow
Gel strength	≥1300g/cm²	≥900g/cm²	≥400g/cm²
Sieve residue -80	95% passed	95% passed	95% passed
Moisture	≤9%	≤11%	≤20%
Ash	≤2.0%	≤3.0%	≤5.0%
Hot water Insoluble	≤1%	≤1%	≤1%
Water Absorbent	≤75ml	≤75ml	≤75ml
Starch	Not blue	Not blue	Not blue
Pb	≤20ppm	≤20ppm	≤20ppm
Arsenic	≤3ppm	≤3ppm	≤3ppm
Lead	≤5ppm	≤5ppm	≤5ppm
Gelatin	Passes test	Passes test	Passes test

Product Features

Plant-based and vegan alternative to gelatin

Forms clear, strong, and heat-resistant gels

Excellent gelling, stabilizing, and thickening performance

Odorless, tasteless, and compatible with various ingredients

Enhances texture, mouthfeel, and overall product stability

Suitable for high-temperature and long-storage processing

Product Applications

1. Desserts

In mousses, puddings, and fruit gels, Agar Agar E406 provides smooth, creamy textures and stable gel formation. It ensures consistent setting and prevents separation, even in high-acid fruit-based formulations.

2. Jelly Products

Agar Agar is widely used in soft jelly candies, layered jellies, and fruit gels, offering brilliant transparency and firm texture. It retains shape well under various temperatures and enhances visual appeal.

3. Bakery Applications

In cakes, pastries, and glazes, Agar Agar E406 acts as a stabilizer and moisture-retaining agent. It helps maintain softness, prevents syneresis, and improves the shelf life of fillings, toppings, and icings.

agar-agar-for-cakes agar-agar-for-pastries agar-agar-for-jellies

4. Confectionery and Dairy Desserts

Beyond traditional bakery and jelly products, Agar Agar can be applied in yogurt-based desserts, custards, and sweet spreads to achieve uniform consistency and a pleasant, smooth mouthfeel.