A plant-based gelling agent derived from red seaweed — a powerful alternative to gelatin, perfect for vegan desserts, confectionery, and molecular gastronomy.
Key Benefits
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Creates firm, heat-stable gels (stronger than gelatin)
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100% plant-based vegan substitute for gelatin
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Works in both sweet and savory applications
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Stable across a wide temperature range
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Non-GMO, gluten-free, vegan, Kosher (K)
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Available in 2-oz, 8-oz, and 16-oz packs
Properties
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Dietary: Vegan, Gluten-Free, Non-GMO, Kosher (K)
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Ingredient: 100% Pure Agar Agar Powder (red seaweed extract)
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Allergens: None
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Documentation: COA | SDS | SPECs | Certificates
What It Does
Agar Agar is a natural hydrocolloid used as a gelling, thickening, and stabilizing agent. It forms stronger, firmer gels than gelatin and is heat-stable, making it useful in confections, desserts, and culinary innovation. It’s the go-to for vegan jelly, fruit gels, and molecular cuisine.
Popular Uses
How to Use
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Dosage: 0.5%–2.0% by weight depending on firmness required
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Hydration: Disperse powder in liquid and boil (85–90 °C) to activate
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Setting: Gels form as the solution cools to ~35–40 °C
Pro Tips
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For softer gels, reduce concentration slightly.
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Combine with sugar before dispersing to prevent clumping.
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Agar gels remain firm at room temperature — no refrigeration required.
Pair With
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Locust Bean Gum — improves elasticity and prevents syneresis
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Sugar Syrups — stabilize confectionery gels
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Fruit Pectin — hybrid systems for jams and jellies
Storage & Shelf Life
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Store sealed, cool, and dry.
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Shelf life: up to 2 years.
Why Cape Crystal
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Premium-quality Agar Agar powder for reliable gel strength
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Trusted by chefs, pastry innovators, and food manufacturers
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Full technical documentation available
Frequently Asked Questions
Q: What is Agar Agar used for?
A: It’s used as a gelling agent in vegan desserts, confectionery, jams, sauces, and molecular gastronomy.
Q: How does Agar Agar compare to gelatin?
A: Agar forms firmer, heat-stable gels, while gelatin creates softer, elastic gels. Agar is 100% vegan.
Q: Does Agar Agar need heat?
A: Yes. It must be dissolved and boiled (85–90 °C) to fully hydrate and activate before setting.
Q: What is the typical dosage?
A: 0.5%–2.0% by weight depending on firmness desired.
Q: Is Agar Agar vegan and gluten-free?
A: Yes — it’s 100% plant-based, gluten-free, non-GMO, and Kosher certified.
Customer Reviews
⭐️⭐️⭐️⭐️⭐️ “Perfect vegan substitute for gelatin — my gummies turned out amazing.”
⭐️⭐️⭐️⭐️⭐️ “Worked flawlessly for molecular plating, firm and clean gels.”
Call to Action
Create firm, plant-based gels with Cape Crystal Brands Agar Agar — available in 2-oz, 8-oz, and 16-oz packs.
