Premium Agar Agar Powder - Professional Grade Gelling Agent for Baking, Desserts & Molecular Gastronomy | Vegan, Gluten-Free & Keto-Friendly | Perfect for Jellies, Puddings & Culinary Arts
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Description
About This Product
Louis Francois Agar Agar is a natural gelling agent (E406) extracted from Gracilaria red algae (Rhodophyceae family). Presented as a white to cream-coloured powder, it is odourless, tasteless, and widely used across culinary, industrial, and pharmaceutical applications.
This thermoreversible hydrocolloid forms a hard, transparent, and brittle gel after boiling and cooling. It is ideal for producing hot jellies, molded products, and low-fat formulations. Compared to typical supermarket or commercial-grade agar powders, Louis Francois Agar Agar provides more precise gel strength, cleaner flavour neutrality, and a smoother texture, making it a preferred choice for professionals in pastry and gastronomy.
Use:
Incorporation:
Agar must be fully dissolved in a boiling liquid to activate its gelling properties. Once dissolved, it sets upon cooling, forming a firm gel that can be reheated to 92°C to re-liquefy. It is best used in water-based systems, and its gelling capacity may be reduced in acidic environments or in the presence of alcohol.
Application:
Hot or Molded Jellies: For desserts or plated elements that require defined structure
Low-Fat Dairy or Plant-Based Products: Improves body and mimics creaminess without fat
Pastry & Confectionery: Used in gel inserts, pâte de fruits, fruit sheets, and clear toppings
Instant Dessert Mixes & Ice Creams: Acts as a stabilizer for texture and shape retention
Savoury Preparations: For terrines, soups, sauces, and aspics
Non-Food Uses: Applicable in biotech, pharmaceutical, and cosmetic products
Recommended Dosage:
| Application | Dosage |
|---|---|
| Pressurized creams, low-fat creams | 0.5 – 1 g/kg |
| Flavoured milk drinks | 1 – 2 g/L |
| Light creams (long shelf life) | 2 – 5 g/kg |
| Dairy products, sauces, soups | 5 – 10 g/L |
| Cookies, pastries, ice cream, fish-based | 5 – 10 g/kg |
| Confectionery, dairy specialties | 10 – 20 g/kg |
| Dietetic products | 20 – 40 g/kg |
Adjust according to the desired gel strength and medium.
Observations:
White to cream-coloured powder
Gels upon boiling and cooling
Thermoreversible at 92°C
Forms a firm, brittle gel
Unstable in high-acid or alcoholic environments
Syneresis may occur during extended storage
Not recommended for freezing and thawing
Elaborations:
Clear fruit gelée layers in entremets
Vegan-friendly hot jelly garnishes
Stabilized dairy-free custards or light panna cotta
Asian-style savoury aspics or consommé jellies
Molded gel candies or pâte de fruits with clean bite
Differences from Similar Gelling Agents:
Compared to supermarket agar powders, Louis Francois Agar Agar is more consistent in gel strength, with superior texture clarity and purity.
Unlike gelatin, agar sets quickly at room temperature and remains stable at higher temperatures, making it ideal for warm-service or heat-stable applications
Less suitable for freezing/thawing compared to gellan or LM pectins, but more heat stable than many gelatine-based systems.
Offers stronger, firmer gels than carrageenan or citrus fibres, with faster setting and higher melting point.
Origin:
Extracted from Gracilaria red algae (Rhodophyceae family).
Maison Louis Francois: A Legacy of Culinary Innovation
Maison Louis Francois has specialized in texturizing agents and high-performance ingredients for over a century. Their Agar Agar delivers professional-grade results for chefs and artisans seeking precision, stability, and clarity in both traditional and innovative preparations.
