What is Agar?

Agar is a marine-derived polysaccharide obtained from red algae. Produced especially from Gracilaria and Gelidium species, this substance is used in many different fields due to its gel-forming property. It is generally sold in powder form and forms a translucent gel when dissolved in liquid. It has a wide range of uses in both industrial and laboratory-based studies.

How is Agar Obtained?

Agar production begins with cleaning and boiling seaweeds. The obtained extract is then frozen, dried, and powdered. Its natural structure is preserved during this process. The main component that gives it its gelling property consists of two different molecules called agarose and agaropectin. These compounds have a decisive effect on the durability and flexibility of the gel form. No synthetic substances are used during production. This turns agar into a plant-based gel alternative. It offers an important solution for those who do not want to use animal-derived ingredients.

Differences from Gelatin

Although agar and gelatin have similar functions, they differ significantly in terms of source and properties. While gelatin is obtained from animal tissues, agar is entirely plant-based. In this respect, it is suitable for vegan and vegetarian use.

Another difference is their dissolution and gelling temperatures. While gelatin dissolves at approximately 25-30 degrees Celsius, agar becomes liquid between 85-90 degrees Celsius and gels rapidly as it cools. This difference can be a reason for preference in laboratory environments. Agar agar is used more in microorganism culturing because it offers a more stable structure.

A similar distinction exists in the food industry. Plant-based products can be prepared by using agar instead of gelatin in desserts and confectionery. These preferences positively affect both shelf life and the presentation features of the product.

Where is Agar Agar Powder Used?

Agar agar powder has a highly soluble structure. It easily dissolves in water, milk, or fruit juices, giving the desired consistency. Dosage control is easy thanks to its powder form. The sectors where it is most commonly used are:

· Microbiology: To provide a gel medium in culture media production

· Food Production: Desserts, jams, puddings

· Cosmetics: As a thickening agent in mask and cream contents

· Molecular Gastronomy: In plate presentations creating high visual impact

· Pharmaceutical Industry: As a carrier substance in capsule contents

In every area of use, agar agar's water retention capacity and gel strength stand out. Its ability to maintain its form against heat allows for the development of products resistant to shelf conditions.

Agar as a Plant-Based Gel Alternative

Agar , being plant-based, is preferred not only in food but also in laboratory applications. It is ideal for institutions that prioritize ethical production criteria. Since there is no risk of infection from animal production, it can be safely used in environments where sterile conditions are required. Since it is produced in powder form, it can be stored for a long time. It maintains its physical structure as long as it is kept away from moisture in its sealed packaging. Thus, it becomes a solution with low stock cost and high service life.

Gel Formation and Durability

Agar's most striking feature is that it forms a strong gel structure even when used in small amounts. Adding only a few grams to one liter of liquid is sufficient. The resulting gel maintains its form for a long time without deteriorating. This structure is also resistant to temperature changes.

Compared to gelatin, it provides a harder structure. This makes it easier to prepare cuttable, shapable food products. Thanks to its molecular structure, it does not reabsorb liquid during dissolution. Thus, there is no watering or texture degradation in the final product.

Its Role in Research and Industry

Agar is also used in the preparation of culture media, which forms the basis of microbiological tests. In this field, it is essential to create the gel required for microorganism growth in a sterile environment. The prepared agar bases provide a suitable ground for observing bacterial or fungal species.

In industrial production, it functions as an additive. It is listed with the code E406 on ingredient labels. It increases product stability by balancing fluidity in the products it is used in. At the same time, its transparent structure does not affect the appearance of the final product.