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Agar Agar 700

Agar Agar is a hydrocolloid extracted from red seaweeds that is widely used in the food industry and in certain scientific and industrial applications.  

As one of the professional Agar Agar 700 suppliers, exporters in China, Gino is dedicated to supplying superior products which are produced in GMP & HACCP certified agar agar plant. With our variety of Gelling / Stabilizing systems, we can create tailor-made solutions perfectly matched to the needs of our customers. 

Contact us to ask about a single hydrocolloid gum or food stabilizers (blends & systems) that would work for your products. Should you have any questions please feel free to send an email to

Agar Agar 700

CategoryThickeners, Stabilizers
E NumberE406
CAS No.9000-70-8
H.S. Code1302310000
PackagingCartons, Bags, Drums
Payment TermT/T, L/C

Working with us | Choosing YOUR right agar agar plant

You will enjoy all grades and forms of agar products, including:

Sensory Characteristics
AppearanceIt is a fine powder with a slightly off white color and neutral odor and taste.
Chemical And Physical Characteristics
Total Ash≤5%
Gel Strength(Nikkan Method)

700 g/cm2

Mesh Size80-100
Starch DextrinNot Detectable
Gelatin And Other ProteinsNot Detectable
Water Insoluble Matter≤15%
Heavy Metal≤1 Ppm
Acid Insoluble Ash≤0.5 %
Microbiological Characteristics
Total Plate CountMax 5000 CFU/g
Yeast and MouldsMax 300 CFU/g
E.ColiAbsent in 5g
SalmonellaAbsent in 5g

Flexible Packaging Solutions | Custom Packaging

As one of the professional and responsible agar suppliers, in addition to providing you with quality products, we also try our utmost to offer you flexible packaging solution, to provide you customize packaging, and our aim is simple, just to:

  • Build up your brand sense and develop your private brand
  • Promote your own brand image.
  • Give your promotional marketing efforts a boost.
  • Make you stand out from your competition.
  • 1. Its tremendous gelling power in an aqueous environment, which enables it to form a more resistant (strong) gel than any other gelling agent, assuming an equal concentration of gel is used.

  • 3. It can be used over a wide range of pH values, from 5 to 8, and in some cases can exceed these limits.

  • 4. It withstands heat treatment very well and can be sterilized well even above 100°C.

  • 5. 1.5% aqueous solution gels between 32°C and 43°C and does not melt below 85°C. This is a unique property of agar compared to other gelling agents.

  • 6. Agar Agar gives a gel without taste, no need to add cations with a strong taste (potassium or calcium), it can be used without problems in the gel of food with a soft taste.

  • 7. It absorbs and enhances the flavor of the product with which it is mixed, and acts as a flavor fixing agent to fix it for a long time.

  • 8. Its gel is very reversible and can be repeatedly gelled and melted without losing any of its original properties.

  • 9. It is possible to obtain a transparent gel which is easily colored, and its refractive index can easily be increased by the addition of sugar, glucose, glycerin, etc., to give it an attractive brightness.

  • 10. The gel is very stable, and does not cause precipitation in the presence of certain cations, as is the case with calcium-containing alginate.

Agar applications in the food industry are based on its special characteristics and the most important applications are the following.

  • In confectionery, to prepare jellies, marshmallows and candies or candy fillers.
  • In marmalade production, agar is used as a thickening and gelling agent.
  • Mitsumame production in Japan is very important; this is a fruit salad mixed with agar gel cubes, duly coloured, salted and flavoured with fruit flavour. The agar used for this kind of fruit salad must allow the cans to be sterilized without the cubes melting or losing their corners or edges. For this purpose certain types of Gelidium agar are used.
  • In bakery, agar is used to cover cakes, in icing doughnuts, and when it is applied to chocolate it allows a good adherence to the base without cracking. In general agar is utilized to prevent dehydration of these confectionery products.
  • Agar is also important in fruit jelly preparations. When compared with pectin, agar has the advantage of not needing high sugar concentrations to form a gel.
  • Its application in yoghurt is also very important especially when consumers started to require less acid products and, therefore, casein cannot contribute to the maintenance of the product consistency, as it previously did.
  • In the meat industry, and especially in the preparation of soft boiled sausages, its use has permitted the reduction of fat content that acted before as bonding. Today the industry is trying to limit fat content in order to reduce cholesterol.
  • Agar is also used on a large scale in canned products like "scatola" meat (beef blocks in gelatine) - very popular in Italy, or chicken in gelatine - very common in Canada, cow tongue in gelatine -selling well in Denmark, lamb tongue in Australia, or other different types of meat and fish aspics. In dressings and extracts it is used as a thickener and stabilizer.
  • In smaller quantities, agar is used to increase the viscosity of some alcoholic liquors.

We focus our main attention on various kinds of high quality Hydrocolloids and Stabilizing systems.

Need to find reliable E406 agar agar manufacturers, suppliers, exporters in China? All grades and forms of agar products could be provided by Gino. All of our products are from GMP & HACCP certified agar agar plant. We could help you find the perfect agar agar for your application.

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