Sosa - Gelling agent
Agar Agar powder
Plant-based gelling agent extracted from red algae, for firm, rigid gels.
Sosa Agar Agar powder is a gelling agent of 100% natural origin, extracted from red algae (Rhodophyceae). Neutral in taste and color, it preserves aromas and can be used to gel all types of aqueous liquids, sweet or savory. Its gelling power, 8 to 10 times greater than that of gelatin, makes it the go-to choice for firm gels in professional pastry and cooking.
Technical specifications
- Dosage / kg
- 2 to 15 g
- depending on texture
- Activation
- 90 °C
- sets from 60 °C
- Packaging
- 500 g
- resealable jar
Recommended uses
- Jams, fruit pastes and firm jellies
- Solid caviars and gelled spheres
- Hot and cold, thermoreversible mousses
- Gelling aqueous sweet or savory preparations
- Can be reheated several times without loss of properties
Patissland tip
Full technical data sheet
| Ingredients | Agar-agar (E406), dextrose |
|---|---|
| Allergens | May contain traces of tree nuts, milk, soy, sulfites, egg, mustard, celery, sesame and peanuts |
| Energy / 100 g | 720 kJ / 172 kcal |
| Fat | 0.1 g (including saturated fat 0.01 g) |
| Carbohydrates | 86 g (including sugars 0.4 g) |
| Fiber / Protein | 0,4 g / 0,1 g |
| Salt / Calcium / Potassium | 1.3 g / 110 mg / 35 mg |
| Storage | Dry place (below 60% humidity), away from light and odors, between 15 °C and 25 °C |
Frequently asked questions
Your questions, our advice
What is the difference between agar-agar and gelatin?
Agar-agar's gelling power is 8 to 10 times greater than that of gelatin, and it is plant-based rather than animal-based. It is thermoreversible and produces a firm, brittle texture, unlike gelatin's soft texture.
Can you freeze a preparation made with agar-agar?
No, the gel becomes grainy and loses water when thawed. For a preparation intended for freezing, a freezer-compatible gelling agent is preferable.
How should agar-agar be dosed to achieve the desired texture?
From 2 g/kg for a soft gel to 15 g/kg for a very firm gel (solid caviars). Always bring to 90 °C to activate gelling, which occurs from 60 °C.
Additional resources
Discover our selection of professional food additives or Sosa Proglaçage, a complementary gelling agent designed for glossy glazes that are freezer-compatible.
Explore further
Shipping and Delivery
Processing and Delivery Times
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
Shipping Fees
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free
Exact fees are calculated at checkout.
