Food-Grade Agar Agar E406 Thickener For Dairy

 

Agar Agar E406 creates a firm, elastic gel by forming a stable network when dispersed in water and hydrated at high temperatures. It provides excellent water-binding capacity, prevents syneresis (wheying-off), and enhances viscosity even at low usage levels. Unlike gelatin, Agar Agar forms gels that remain stable at room temperature and retain their structure during heat treatment, pasteurization, and storage. This makes it ideal for dairy applications that require consistent texture and long shelf life.

 

 

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

 

 

High Gel Strength: Forms firm, stable gels suitable for dairy desserts and structured products.

Heat-Resistant: Maintains texture during pasteurization, UHT processing, and cooling cycles.

Excellent Water-Holding Capacity: Reduces syneresis in yogurt, cheese, and dairy beverages.

Low-Dosage Efficiency: Achieves desired viscosity and gel firmness with minimal usage.

Vegan & Clean-Label: A plant-derived hydrocolloid ideal for dairy and non-dairy formulations.

Neutral Flavor Profile: Does not mask or interfere with dairy flavor.

 

 

1. Yogurt & Greek-Style Yogurt

Improves body and thickness

Prevents whey separation

Enhances creamy, stable texture

 

2. Flavored Milk & Dairy Drinks

Provides light viscosity and suspension stability

Prevents sedimentation of cocoa or flavor particles

 

3. Cheese & Processed Cheese

Improves firmness and sliceability

Enhances moisture retention and product stability

 

4. Dairy Desserts (Puddings, Custards, Creams)

Creates smooth, firm gel structures

Withstands heating and chilling cycles

 

         

 

5. Ice Cream & Frozen Desserts

Contributes to a smoother texture

Reduces ice crystal formation when used with other stabilizers

 

6. Plant-Based Dairy Alternatives

Helps replicate dairy-like viscosity and creaminess

Improves stability in coconut, almond, or soy-based products

 

 

25kgs plastic woven bags/carton or 10kgs per iron drum.

 

 

Kosher/Halal/ISO9001/ISO22000/RSPOCerificated

No MOQ, More Opportunities

Customized Products

Mixed Shipment

Hot Tags: Agar Agar E406 Dairy,Dairy Thickener Stabilizer,Agar Thickener for Yogurt, Chemsino, agar powder, Refined Carrageenan food grade additives, sodium alginate buy, sodium alginate calcium lactate, sodium Alginate in thickener food grade additives, sodium Alginate in thickener Kosher Halal