Agar Agar (also known as Kanten) is a natural gelling agent derived from red seaweed species such as Gracilaria and Gelidium. Our powder has a strong gel strength of 1000 units, producing firm, clear gels with excellent stability.

Highly versatile, Agar is used across sweet and savoury applications including jams, jellies, desserts, icings, soups, ice cream, and bakery fillings. It sets at room temperature (within about an hour) and does not require refrigeration, making it a reliable (and vegan) alternative to gelatin.

Key Points:

• Powerful plant-based gelling agent (seaweed-derived)
• Produces firm, clear gels rich in minerals
• Heat-stable and sets at room temperature
• Can replace gelatin (adjust quantities as needed)
• Affected by acidity and certain fresh fruits (e.g. pineapple, kiwi)
• Typical starting ratio: ~2 tsp (6g) per 600ml liquid

Use Method:
Soak in liquid for 10–15 minutes, bring to a boil, then simmer until fully dissolved (~5 minutes). Test set on a cold surface if needed and adjust liquid or agar for desired firmness.