Agar-agar, known as just agar in culinary circles, is a plant-based gelatin derived from seaweed. The white and semitranslucent vegetable gelatin is sold in flake, powder, bar, and strand form, and can be used in recipes as a stabilizing and thickening agent.

In cooking, agar-agar is used as a vegetarian alternative to gelatin in a variety of dishes, including puddings, mousses, and jellies, as well as ice cream, gummy candies, and cheesecake. It is an important ingredient in the Japanese dessert anmitsu, which calls for kanten jelly, a mixture of agar-agar, water, and sugar. Being an experienced solutions supplier and exporter for food and beverages manufacturers, Tianjiachem welcome any inquiries from all over the world. Please feel free to contact us.