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:

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.