Agar-Agar - Red Algae Plant-Based Gelling Agent - Sosa
Format: 500g tub
Sosa Agar-Agar is a red algae gelling agent (Rhodophyceae) formulated with dextrose for easier dispersion in liquid. It forms firm, highly transparent, thermoreversible gels that can be served hot or cold. Gelling begins at 40°C, preserving delicate aromas and allowing elements to be incorporated before the gel fully sets. Its gelling power is 8 to 10 times greater than animal gelatine.
💡 Looking for an additive-free agar-agar? See our Sosa Pure Agar-Agar 500g, composed exclusively of agar-agar (E406).
Sosa Agar-Agar is a gelling agent (E406) extracted from red algae, formulated with dextrose to ensure smooth, homogeneous dispersion in liquid — a significant advantage in professional production where consistent results are essential. It forms firm, highly transparent, thermoreversible gels that can be served hot or cold, with a gelling power 8 to 10 times greater than animal gelatine. Gelling begins at just 40°C: the entire liquid does not need to be heated, allowing delicate aromas to be preserved and other elements to be incorporated before the gel fully sets. Not suitable for strongly acidic preparations or freezing.
💡 This product contains agar-agar (E406) and dextrose. For an additive-free version, see our Sosa Pure Agar-Agar 500g.
Mix agar-agar into cold liquid while stirring. Heat to 90°C (boiling recommended) with continuous stirring. Use immediately after dissolution. Gelling begins at 40°C — pour quickly into the chosen vessel. The gel can be reheated as many times as needed.
An overview of Sosa Agar-Agar and its applications — Les Pépites de Sosa series:
| Specification | Details |
|---|---|
| Ingredients | Agar-agar (E406) · Dextrose |
| Recommended dosage | 2 to 15 g/kg depending on desired texture |
| Dissolution | Heat to 90°C with continuous stirring — use immediately |
| Gelling temperature | From 40°C |
| Heat resistance | Up to 70-80°C once set |
| Thermoreversible | Yes — can be reheated as needed |
| Freezable | No |
| Acidic media | Reduced gelling in acidic preparations |
| Texture | Firm, transparent, low elasticity |
| Applications | Hot and cold jellies · Solid caviar · Aspics · Veils · Hot foams · Cold purées |
| Best before | 24 months from production date |
| Certifications & Dietary | Vegan · Vegetarian · Clean Label · Halal Certified · Kosher Certified |
Allergens: May contain traces of: celery, peanuts, tree nuts, egg, milk, mustard, sesame, soya, sulphites.
Delivery times mentioned on each product only concern shipments in France:
Foreign countries:
For a precise estimate of delivery times or for delivery outside of EU/Switzerland, please contact us.
Watch Sosa Agar-Agar in action through these professional creations. Solid caviar, gelled pasta, structured coulis — applications that showcase the versatility of this plant-based gelling agent.
The solid caviar technique using agar-agar produces firm, glossy spheres that burst on the palate. Sosa Agar-Agar delivers direct spherification without an alginate bath, with outstanding clarity and structure.
A fruit coulis transformed into a firm, sliceable gel — served cold for a distinctive texture in desserts or plating. Sosa Agar-Agar preserves the freshness and vibrancy of fruit aromas thanks to its low-temperature gelling.
The gelled macaroni technique uses agar-agar to create translucent, firm tubes from a tomato coulis. A signature application of creative cuisine, made achievable here thanks to the easy dispersion of Sosa Agar-Agar.
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