LOUIS FRANCOIS Agar Agar – Professional-Grade Gelling Agent for Precision and Clarity - 1kg
LOUIS FRANCOIS Agar Agar – Professional-Grade Gelling Agent for Precision and Clarity - 1kg
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:
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Hot or Molded Jellies: For desserts or plated elements that require defined structure
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Low-Fat Dairy or Plant-Based Products: Improves body and mimics creaminess without fat
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Pastry & Confectionery: Used in gel inserts, pâte de fruits, fruit sheets, and clear toppings
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Instant Dessert Mixes & Ice Creams: Acts as a stabilizer for texture and shape retention
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Savoury Preparations: For terrines, soups, sauces, and aspics
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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:
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White to cream-coloured powder
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Gels upon boiling and cooling
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Thermoreversible at 92°C
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Forms a firm, brittle gel
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Unstable in high-acid or alcoholic environments
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Syneresis may occur during extended storage
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Not recommended for freezing and thawing
Elaborations:
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Clear fruit gelée layers in entremets
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Vegan-friendly hot jelly garnishes
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Stabilized dairy-free custards or light panna cotta
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Asian-style savoury aspics or consommé jellies
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Molded gel candies or pâte de fruits with clean bite
Differences from Similar Gelling Agents:
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Compared to supermarket agar powders, Louis Francois Agar Agar is more consistent in gel strength, with superior texture clarity and purity.
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Unlike gelatin, agar sets quickly at room temperature and remains stable at higher temperatures, making it ideal for warm-service or heat-stable applications
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Less suitable for freezing/thawing compared to gellan or LM pectins, but more heat stable than many gelatine-based systems.
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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.
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