Agar Price

Agar Price Questions

What moisture level is allowed for food‑grade agar?

Food‑grade agar must contain no more than 18 % moisture for the special grade and 20 % for the standard grade. Keeping moisture below these limits prevents fermentation and preserves gel strength.

How is agar extracted from red algae?

After harvesting, the algae are washed, dried, and pressed into bales. They undergo alkaline (for Gracilaria) or acid (for Gelidium) pretreatment, then are extracted with hot water under pressure for 2–4 hours. The extract is filtered, cooled to form a gel, cut, and the water is removed by freeze‑thaw or pressure before final drying.

What are the typical gel strength specifications for agar?

Food‑grade agar should exhibit a gel strength above 750 g/cm² (Nikan‑Sui method). Natural agar produced from Gelidium typically shows a gel strength around 450 g/cm².

Which contaminants are limited in agar and what are the limits?

Regulations set maximum limits of 3 mg/kg for arsenic, 5 mg/kg for lead, total ash not exceeding 6.5 % (dry basis), acid‑insoluble ash not more than 0.5 %, and foreign insoluble matter not over 1 %.

How should agar be stored to maintain quality?

Agar should be kept dry, in a cool and hygienic environment, with moisture below 18 %. It is typically packaged in moisture‑proof bags or sealed bales to protect against re‑wetting during transport.