Sosa - Gelling agent
Agar Agar powder
Plant-based gelling agent extracted from red algae, for firm and rigid gels.
Sosa Agar Agar Powder is a 100% naturally sourced gelling agent extracted from red algae (Rhodophyceae). Neutral in taste and color, it preserves aromas and can gel all types of aqueous liquids, whether sweet or savory. Its gelling power, 8 to 10 times greater than that of gelatin, makes it the benchmark for firm gels in professional pastry and cooking.
Technical specifications
2 to 15 g
Dosage / kg
according to texture
90°C
Activation
gelling from 60°C
500 g
Packaging
resealable jar
Recommended uses
- Jams, fruit pastes and firm jellies
- Solid caviars and gelled spheres
- Hot and cold, thermoreversible mousses
- Gelling of sweet or savory aqueous preparations
- Can be reheated several times without losing its properties
Patissland tip
Method: mix the powder with the aqueous liquid, heat to 90°C while stirring until completely dissolved, then immediately pour into the chosen mold. Leave to set at 60°C. Not suitable for freezing: for a preparation intended for deep-freezing, use a freezer-compatible gelling agent.
Complete technical data sheet
| Composition | Agar-agar (E406), dextrose |
| Allergens | May contain traces of tree nuts, milk, soy, sulfites, egg, mustard, celery, sesame, peanuts |
| Energy / 100 g | 720 kJ / 172 kcal |
| Fat | 0.1 g (including saturates 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 (less than 60% humidity), protected from light and odors, between 15°C and 25°C |
Frequently asked questions
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 an agar-agar preparation be frozen?
No, the gel becomes grainy and releases water when thawed. For a preparation intended for freezing, a freezer-compatible gelling agent is preferable.
How should agar-agar be dosed according to the desired texture?
From 2 g/kg for a soft gel to 15 g/kg for a very firm gel (solid caviars). Always heat to 90°C to activate gelling, which begins at 60°C.
To take it further
Discover our selection of professional food additives or Sosa Proglaçage, a complementary gelling agent designed for freezer-compatible glossy glazes.
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.
