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Agar Agar Powder (Food Grade) | Natural Plant-Based Gelling Agent BA-1019
$17.00 AUD
AuSaMicS Life Science · Food Ingredients
Agar Agar Powder — Food Grade
Premium Plant-Based Gelling Agent | E406 | INS 406
Extracted from selected Gracilaria and Gelidium red algae. Firm, clear, reproducible gels. The professional vegan alternative to gelatin.
BA-1019 CAS 9002-18-0 E406 / INS 406 Gel Strength 900–950 g/cm² ✓ Halal ✓ Vegan Certified ✓ GMO-Free ✓ Gluten-Free 🇦🇺 Melbourne Stock ⚡ Same-Week Dispatch
✓ Vegan ✓ Gluten-Free ✓ Lactose-Free ✓ Halal ✓ GMO-Free ✓ Plant-Based ✓ Kosher-Compatible ✓ E406 Compliant
Gel Strength
900–950
g/cm² (1.5% Nikan)
Sets At
32–40°C
No refrigeration needed
Melts At
85–95°C
Heat-stable gels
Shelf Life
24 mo
From manufacture
📄 COA Every BatchTDS & SDS included
🇦🇺 Australian StockNo import delays
⚡ Same-Week DispatchMelbourne warehouse
🌿 100% Plant-BasedVegan · Halal · GMO-Free
Overview
Agar Agar — Food Grade (BA-1019) is a high-purity hydrocolloid polysaccharide extracted from selected red algae (Gracilaria and Gelidium spp.). It produces firm, crystal-clear, thermoreversible gels that set at room temperature without refrigeration — and remain stable up to 85–95°C. As a 100% plant-derived ingredient, it is the definitive professional alternative to animal-derived gelatin, suitable for vegan, halal, kosher-compatible, and clean-label formulations.
AuSaMicS BA-1019 is produced at food-grade purity (E406 / INS 406) with consistent gel strength of 900–950 g/cm² and is stocked in Melbourne for same-week dispatch with a full batch documentation set (COA, TDS, SDS).
Agar Agar vs Gelatin — At a Glance
| Property | Agar Agar (BA-1019) | Gelatin (Animal) |
|---|---|---|
| Source | Red seaweed (Gracilaria / Gelidium) | Animal collagen (pork, beef, fish) |
| Vegan / Halal | ✅ Fully vegan, halal, kosher-compatible | ❌ Animal-derived |
| Gelling temperature | 32–40°C (sets at room temp) | ~35°C (requires refrigeration) |
| Melting temperature | 85–95°C (heat-stable) | ~35°C (melts at body temperature) |
| Gel texture | Firm, brittle-set, clean finish | Soft, elastic, creamy |
| Refrigeration needed | No — sets at room temperature | Yes — must be refrigerated |
| Thermoreversible | Yes — re-melt and re-set multiple times | Yes, but narrower temperature window |
| Typical use level | 0.3–1.5% (w/v) | 1.5–3.0% (w/v) |
Usage Guide — How Much Agar to Use
0.3–0.5%
Soft Set
Panna cotta, soft jellies, wobbly desserts
0.8–1.0%
Standard Set
Classic jelly, fruit gels, vegan desserts
1.0–1.5%
Firm Set
Moulds, sliceable gels, confectionery
+20–30%
Acidic Recipes
Citrus, vinegar, or acidic fruit gels
Applications
🍮
Desserts & Jellies
Puddings, panna cotta, mousse, tarts
🌱
Vegan Gelatin Replacement
Direct 1:1 replacement across food applications
🍬
Confectionery
Fruit gels, glazes, coatings, Turkish delight
🍦
Dairy & Ice Cream
Stabilisation, syneresis prevention
🥂
Beverage Clarification
Fining agent for wine, beer, juices
⚗️
Molecular Gastronomy
Hot gels, edible noodles, encapsulation
💊
Pharmaceutical
Capsule coatings, excipient, controlled release
🏭
Industrial
Textile, paper, cosmetic formulations
Key Features & Benefits
| Feature | Benefit |
|---|---|
| Gel Strength 900–950 g/cm² | Firm, professional-quality gels with clean structure and sharp demoulding |
| Sets at 32–40°C | No refrigeration required for gelling — energy saving, ambient-stable products |
| Melts at 85–95°C | Heat-stable throughout pasteurisation; significant advantage over gelatin in warm climates |
| Crystal-clear gel clarity | Premium appearance for confectionery, dessert presentation, and beverage products |
| Thermoreversible | Re-melt and re-set without loss of gel integrity — flexible for production |
| 100% plant-derived | Clean-label compliance: vegan, halal, kosher-compatible, GMO-free, gluten-free |
| E406 / FSANZ compliant | Legally approved food additive across Australia, EU, USA (GRAS), and Codex markets |
| Local Melbourne stock | No import lead times; same-week dispatch; COA with every batch |
Preparation Instructions
1
Disperse agar powder into cold water or other liquid (do not add to hot liquid — clumping may occur). Stir or whisk to disperse evenly.
2
Heat to a full boil (minimum 90°C) with continuous stirring until completely dissolved — typically 2–3 minutes of boiling. Solution should appear clear.
3
Add flavours, colours, or other ingredients after dissolution. For hot-sensitive ingredients, cool to 60–70°C first.
4
Pour into moulds, containers, or application at 55–70°C before gelling commences.
5
Allow to set at room temperature (25–30°C) — gels form within 20–30 minutes. No refrigeration required for standard applications.
⚠️ Acidic applications (pH < 5.0): Increase agar concentration by 20–30% to compensate for reduced gel strength in acidic environments. Raw tropical fruits (pineapple, kiwi, papaya) contain enzymes that may partially hydrolyse agar — use cooked or canned forms for consistent results.
Regulatory Status
| Market / Standard | Status |
|---|---|
| Australia / NZ (FSANZ) | Permitted food additive — E406 / INS 406, Schedule 15 |
| European Union | Approved as E406 under EU Regulation 1333/2008 |
| USA (FDA) | GRAS — 21 CFR 184.1115 |
| Codex Alimentarius | INS 406 — permitted across multiple food categories |
| Halal | Halal — 100% plant-derived seaweed extract |
| Vegan / GMO-Free / Gluten-Free | Confirmed |
Storage & Shelf Life
Store at 15–25°C in a cool, dry place away from direct sunlight. Protect from moisture — reseal container tightly after use. Shelf life: 24 months from date of manufacture under recommended conditions.
Cross-Reference / Comparable Products
| Brand | Product | Grade | Notes |
|---|---|---|---|
| TIC Gums | TIC Pretested Agar 900 | Food grade | Imported |
| CP Kelco | Genugel Agar | Food grade | Imported |
| Silvateam | Agar Agar Powder E406 | Food grade | Imported |
| AuSaMicS | Agar Agar — Food Grade | E406 / FCC | Melbourne stock · COA every batch · same-week |
Intent-Based Search Queries
agar agar powder Australia food grade vegan gelatin substitute Melbourne E406 agar agar buy Australia halal gelling agent powder plant based agar jelly dessert molecular gastronomy agar Australia bulk agar supplier Melbourne agar CAS 9002-18-0
Related Products
Product Identification
| Product Name | Agar Agar — Food Grade |
| Catalogue Number | BA-1019 |
| CAS Number | 9002-18-0 |
| E Number / INS | E406 / INS 406 |
| EINECS Number | 232-658-1 |
| HS / AHECC Code | 1302.39 — Agar-agar and other vegetable mucilages |
| Biological Source | Red algae (Rhodophyta) — primarily Gracilaria spp. and Gelidium spp. |
| Form | Fine dehydrated powder |
| Grade | Food Grade (E406 / FCC compliant) |
| Available Pack Sizes | 100 g | 500 g | 1 kg | Bulk supply |
Physicochemical Specifications
| Parameter | Specification | Method |
|---|---|---|
| Gel Strength (1.5%, 20°C, Nikan method) | 900–950 g/cm² | Texture analyser |
| Gelling Temperature | 32–40°C | Cooling curve method |
| Melting Temperature | 85–95°C | Drop point method |
| Effective pH Range | 5.0–8.0 | Functional gel testing |
| Appearance | White to off-white fine powder | Visual |
| Purity (agar polysaccharides) | ≥ 99% | HPLC / gravimetric |
| Loss on Drying (105°C) | ≤ 15% | Gravimetric (LOD) |
| Ash Content (550°C) | ≤ 5.0% | Gravimetric |
| Water Insoluble Matter | ≤ 0.5% | Gravimetric filtration |
| pH (1.5% solution, 25°C) | 5.0–7.5 | Potentiometric |
| Arsenic (As) | ≤ 3 ppm | ICP-OES |
| Lead (Pb) | ≤ 5 ppm | ICP-OES |
| Cadmium (Cd) | ≤ 1 ppm | ICP-OES |
| Mercury (Hg) | ≤ 1 ppm | ICP-OES |
| Total Plate Count | ≤ 5,000 CFU/g | ISO 4833 |
| Yeast and Moulds | ≤ 300 CFU/g | ISO 21527 |
| E. coli | Absent in 5 g | ISO 16649 |
| Salmonella | Absent in 25 g | ISO 6579 |
Chemical Structure & Functional Principle
Agar is a heterogeneous mixture of polysaccharides from the cell walls of red seaweed (Rhodophyta). The two main fractions are:
Agarose (~70%): A neutral linear polysaccharide of alternating β-1,3-linked D-galactose and α-1,4-linked 3,6-anhydro-L-galactose. Responsible for the gel-forming properties. Low sulfate content confers high gel strength and transparency.
Agaropectin (~30%): A sulphated, charged polysaccharide. Higher sulfate content reduces gel strength — food-grade agar purification reduces agaropectin content to optimise performance.
On heating above 85°C, agar dissolves completely. On cooling below 40°C, the agarose chains form hydrogen-bonded double helical bundles creating a three-dimensional gel network. The large hysteresis between gelling (32–40°C) and melting (85–95°C) temperatures is the key functional property — gels can be prepared at pasteurisation temperatures and remain stable at ambient or refrigerated conditions.
Literature References
1. Armisen R, Galatas F. Agar. In: Phillips GO, Williams PA, eds. Handbook of Hydrocolloids. 2nd ed. Woodhead Publishing; 2009:82–107.
2. EFSA Panel on Food Additives. Re-evaluation of agar (E406) as a food additive. EFSA Journal. 2016;14(10):4505.
3. Food Standards Australia New Zealand (FSANZ). Food Standards Code — Schedule 15. FSANZ, Canberra.
4. Food Chemicals Codex (FCC), 13th Edition. Agar monograph. US Pharmacopeia; 2020.
5. Percival E. The polysaccharides of green, red and brown seaweeds. British Phycological Journal. 1979;14(2):103–117.
Full TDS document available as downloadable PDF from AuSaMicS.
📄 Full 16-section GHS SDS available — Australian WHS Regulations 2023 / GHS 7th Edition. Download below or request via support@ausamics.com
Section 1 — Identification
| Product Name | Agar Agar — Food Grade |
| Catalogue No. | BA-1019 |
| CAS / E Number | 9002-18-0 / E406 / INS 406 |
| Supplier | AuSaMicS Pty Ltd | ABN 56 676 640 467 | +61 412 520 598 | support@ausamics.com |
| Address | 31 Longview CT, Thomastown VIC 3074, Australia |
| Emergency | Poisons Information Centre: 13 11 26 (24 hr) |
| Intended Use | Food gelling agent, vegan gelatin replacement, pharmaceutical excipient, technical formulation ingredient |
Section 2 — Hazard Identification
| GHS Classification | NOT classified as hazardous under Australian WHS Regulations 2023 / GHS 7th Edition at intended use concentrations. Agar is a recognised food ingredient (GRAS, E406) with long-established safety. |
| Signal Word | None required |
| Hazard Pictograms | None applicable |
| Other Hazards | Combustible dry powder in bulk. Hot dissolved agar (>60°C) — burn hazard from hot liquid. Wet agar surfaces are extremely slippery — slip hazard. |
16-Section Summary
| Section | Summary |
|---|---|
| 3. Composition | Agar polysaccharides (CAS 9002-18-0) ≥99%; moisture ≤15%; ash ≤5%. No hazardous ingredients above threshold limits. |
| 4. First Aid | Inhalation: fresh air. Skin: wash with soap/water; for hot agar burns cool with water 20 min. Eye: flush water 15 min. Ingestion: rinse mouth, drink water. |
| 5. Fire Fighting | Not flammable. Combustible in bulk powder form. Use CO2, dry chemical, foam, or water spray. |
| 6. Accidental Release | Powder: avoid dust; sweep/vacuum. Dissolved agar: extremely slippery — clean immediately with hot water. Biodegradable; low environmental risk. |
| 7. Handling & Storage | Well-ventilated area. Heat-resistant gloves for hot agar. Store 15–25°C, dry, sealed. Hygroscopic — reseal after use. Keep from strong acids. |
| 8. Exposure / PPE | P1 dust mask (bulk powder). Heat-resistant gloves (hot agar). Safety spectacles. OEL: general inhalable dust (10 mg/m³). |
| 9. Physical & Chemical | White to off-white powder. Odourless. Insoluble cold water; soluble in boiling water. Gelling: 32–40°C. Melting: 85–95°C. pH 5–7.5. Not flammable. |
| 10. Stability | Stable 15–25°C, sealed, dry. Avoid strong acids (pH <4 degrades gel). Incompatible: strong oxidising agents. |
| 11. Toxicology | Very low acute toxicity — GRAS food ingredient. No carcinogenicity, mutagenicity, or reproductive toxicity evidence. EFSA 2016: no ADI needed. |
| 12. Ecology | Biodegradable polysaccharide. Low ecotoxicity. Avoid thermal discharge of hot solutions to waterways. |
| 13. Disposal | Non-hazardous organic waste per local EPA. Small gels: hot water to drain. Large quantities: consult local authority. |
| 14. Transport | Not dangerous goods — ADG, IATA, IMDG. No UN Number. Protect from moisture in transit. |
| 15. Regulatory | FSANZ E406; EU E406 (Reg 1333/2008); USA GRAS (21 CFR 184.1115); Codex INS 406. HS 1302.39. |
| 16. Other Info | SDS-BA-1019-AGAR | Issue: January 2026 | Review: January 2028 | Prepared by Hassan Salimi, AuSaMicS Pty Ltd |
Certificate of Analysis — BA-1019
Each batch of Agar Agar — Food Grade (BA-1019) is released with a batch-specific Certificate of Analysis confirming compliance with all E406 / FCC food grade specifications, microbiological standards, and heavy metals limits.
Analytical Results — Typical Specifications
| # | Test Parameter | Specification | Method | Result |
|---|---|---|---|---|
| 1 | Appearance | White to off-white fine powder | Visual | Conforms |
| 2 | Gel Strength (1.5%, 20°C, Nikan) | 900–950 g/cm² | Texture analyser | Conforms |
| 3 | Gelling Temperature | 32–40°C | Cooling curve | Conforms |
| 4 | Melting Temperature | 85–95°C | Drop point | Conforms |
| 5 | pH (1.5% solution, 25°C) | 5.0–7.5 | Potentiometric | Conforms |
| 6 | Loss on Drying (105°C) | ≤ 15% | Gravimetric | Conforms |
| 7 | Ash Content (550°C) | ≤ 5.0% | Gravimetric | Conforms |
| 8 | Water Insoluble Matter | ≤ 0.5% | Filtration | Conforms |
| 9 | Arsenic (As) | ≤ 3 ppm | ICP-OES | Conforms |
| 10 | Lead (Pb) | ≤ 5 ppm | ICP-OES | Conforms |
| 11 | Cadmium (Cd) | ≤ 1 ppm | ICP-OES | Conforms |
| 12 | Mercury (Hg) | ≤ 1 ppm | ICP-OES | Conforms |
| 13 | Total Plate Count | ≤ 5,000 CFU/g | ISO 4833 | < 1,000 CFU/g |
| 14 | Yeast and Moulds | ≤ 300 CFU/g | ISO 21527 | < 100 CFU/g |
| 15 | E. coli | Absent in 5 g | ISO 16649 | Absent |
| 16 | Salmonella | Absent in 25 g | ISO 6579 | Absent |
CONCLUSION: ALL PARAMETERS CONFORM TO SPECIFICATION — BATCH RELEASED
Batch Traceability
📋 Batch Details (printed on label and supplied COA)
Product
Agar Agar — Food Grade
Catalogue No.
BA-1019
CAS / E Number
9002-18-0 / E406
Grade
Food Grade (E406 / FCC)
Batch Number
Stated on label
Manufacturing Date
Stated on label
Expiry Date
24 months from manufacture
Storage
15–25°C, dry, sealed
Supplier
AuSaMicS Pty Ltd — Melbourne, Australia
COA Status
Included with every order
Frequently Asked Questions
❓ What is the difference between agar agar and gelatin?
Agar agar is 100% plant-derived from red seaweed — fully vegan, halal, and kosher-compatible. Gelatin is an animal protein from collagen. Key advantage of agar: sets at room temperature and remains stable up to 85–95°C, versus gelatin which melts at body temperature and requires refrigeration. Use approximately 0.8–1.0% agar to replace 1.5–2.0% gelatin.
❓ How much agar agar do I use?
0.3–0.5% for soft gels; 0.8–1.0% for standard jelly; 1.0–1.5% for firm, sliceable gels. For acidic applications (pH < 5.0), increase concentration by 20–30%. Always dissolve by full boiling before pouring.
❓ Is BA-1019 halal, vegan, and GMO-free?
Yes — all three confirmed. BA-1019 is 100% plant-derived from red seaweed. Contains no animal ingredients, no GMO-derived materials, no gluten, no lactose. E406 compliant under FSANZ, EU, and Codex Alimentarius.
❓ Why is my gel not setting?
(1) Agar not fully dissolved — must reach full boil (>90°C) and simmer 2–3 min. (2) Insufficient concentration — increase by 20–30%. (3) Strongly acidic recipe (pH < 4.0) — increase agar concentration. (4) Raw tropical fruits (pineapple, kiwi) contain gel-degrading enzymes — use cooked or canned forms.
AuSaMicS Pty Ltd — Quality Assurance
✓ E406 / FCC food grade — full regulatory compliance
✓ Microbiological testing (TPC, yeast/mould, E. coli, Salmonella) every batch
✓ Heavy metals (As, Pb, Cd, Hg) — ICP-OES verified
✓ COA, TDS, and SDS with every order
✓ Australian stock — same-week dispatch, no import wait
✓ E406 / FCC food grade — full regulatory compliance
✓ Microbiological testing (TPC, yeast/mould, E. coli, Salmonella) every batch
✓ Heavy metals (As, Pb, Cd, Hg) — ICP-OES verified
✓ COA, TDS, and SDS with every order
✓ Australian stock — same-week dispatch, no import wait