Sosa Agar Agar is a plant-based gelling agent derived from red algae, commonly used as a natural alternative to animal gelatin. Odourless, colourless, and neutral in taste, it is ideal for applications requiring clarity, clean flavour release, and firm structure.

Agar agar must be heated to 90 °C to activate and sets upon cooling to approximately 60 °C. Unlike gelatin, it is thermoreversible and can be reheated multiple times without loss of functionality. It produces a soft yet resilient gel, making it suitable for both sweet and savoury preparations.

Use

• Dissolve in liquids with >80% water content

• Heat to at least 90 °C

• Pour and allow to set as it cools to ~60 °C

• Can be reheated without degrading the gel structure

Applications

• Fruit jellies and terrines

• Vegan panna cotta and bavarois

• Mousse bases and chantilly-style gels

• Sheets, layers, and sugar-free pâte de fruits

Recommended Dosage

• 2–15 g per kg, depending on desired firmness

Bloom Strength: 880

Suitability

• Suitable for vegetarians and vegans

• Gluten-free and coeliac-safe

• Halal and Kosher certified

Product of Spain