Agar-agar 1100 1 kg

Agar-Agar 1100: The Natural Gelling Powerhouse for Culinary and Cosmetic Creations

Discover the versatile potential of Agar-Agar 1100, a premium gelling agent proudly sourced from Germany. This fine white to cream-colored powder, derived from red algae (Gelidiaceae), is your go-to ingredient for achieving remarkable textures in both culinary delights and innovative cosmetic formulations. Known for its strong gelling capabilities and excellent solubility in hot water (from 95°C), Agar-Agar 1100 offers a natural, plant-based alternative to traditional thickeners, delivering superior results in a wide array of applications.

Description and Key Features

Agar-Agar 1100 (INCI: Agar) is a natural hydrocolloid extracted from various species of red algae, primarily from the Gelidiaceae family. It's a complex carbohydrate that, when dissolved in hot water and subsequently cooled, forms a firm, stable gel. Its exceptional gelling strength, indicated by the "1100" rating, means a little goes a long way to create desired textures.

Key features and benefits:

• Natural Origin: Sourced from red algae, it's a completely plant-based and vegan-friendly gelling agent, making it an excellent alternative to gelatin.
• Superior Gelling Strength: The "1100" grade signifies high gelling power, allowing for firm gels with a small amount of product.
• Color and Odor: Appears as a fine white to cream-colored powder with a neutral odor, ensuring it won't impact the color or scent of your final product.
• Hot Water Solubility: Dissolves effectively in hot water (from 95°C), making it easy to incorporate into heated formulations.
• Thermo-Reversible: Gels formed with Agar-Agar are thermo-reversible, meaning they can be melted and re-set multiple times without losing their gelling properties.
• Stabilizer and Thickener: Beyond gelling, it acts as an excellent stabilizer and thickener, improving the consistency and shelf-life of various products.

Versatile Applications and Usage Areas

Agar-Agar 1100 is a highly versatile ingredient with extensive applications across various industries, particularly in culinary arts and the creation of innovative cosmetic products. (Note: It is not used for candles.)

In Culinary Arts:

• Vegan Desserts: The most popular use for Agar-Agar is in creating vegan jellies, panna cottas, mousses, and fruit tarts as a gelatin substitute. It sets at room temperature and is heat-stable once set.
• Confectionery: Used in making gummy candies, marshmallows, and various glazes for pastries and cakes, providing a desirable chewy or firm texture.
• Dairy Alternatives: Perfect for thickening plant-based yogurts, custards, and creams, offering a smooth and stable consistency.
• Savory Dishes: Can be used to create savory aspics, terrines, and clear broths, adding structure without altering flavor.
• Preserves and Jams: Enhances the setting of homemade jams and preserves, particularly those with low pectin content.
• Molecular Gastronomy: Employed in advanced culinary techniques to create spheres, gels, and foams with unique textures.

In Cosmetic Formulations:

• Gel-Based Skincare Products:
  • Facial Gels & Serums: Creates light, non-greasy textures for hydrating facial gels, eye gels, and serums, delivering active ingredients effectively to the skin.
  • Gel Masks: Ideal for peel-off or rinse-off gel masks, offering a pleasant application experience and allowing for deep penetration of beneficial ingredients.
  • Body Gels: Forms refreshing and cooling body gels for after-sun care, post-shave, or general hydration.
• Emulsion Stabilizer:
  • Creams and Lotions: While primarily a gelling agent, small amounts can be used to stabilize emulsions, preventing separation of oil and water phases, leading to smoother, more consistent products.
• Exfoliants and Scrubs:
  • Can be used to suspend exfoliating particles (like jojoba beads or sugar) evenly within a gel base, ensuring a consistent exfoliation experience.
• Hair Care Products:
  • Hair Gels: Creates natural-hold hair gels that don't flake or feel sticky, providing definition and shine.
  • Hair Masks: Can be incorporated into hair masks to improve consistency and aid in the delivery of nourishing ingredients.
• Natural Cleansers:
  • Can be used in gentle gel cleansers for face or body, providing a pleasant texture that rinses clean.
• Toothpastes and Oral Care:
  • Acts as a binder and thickening agent in natural toothpastes, contributing to a smooth texture and even dispersion of ingredients.

Cosmetic Recipe: "Aqua Quench" Hydrating Face Gel

Create a refreshing and deeply hydrating face gel using Agar-Agar as your gelling agent, perfect for a lightweight, non-greasy feel.

Instructions for Preparation:

1. Sanitize: Thoroughly sanitize all your equipment (beakers, stirring rods, serum bottles) with isopropyl alcohol and allow them to air dry completely.
2. Prepare Phase A (Aqueous Phase): In a heat-resistant beaker, combine distilled water and glycerin.
3. Disperse Agar-Agar: Sprinkle Agar-Agar 1100 slowly over the surface of the water-glycerin mixture while whisking constantly to prevent clumping. Let it hydrate for about 5-10 minutes.
4. Heat and Dissolve: Gently heat the mixture to at least 95°C (203°F), stirring continuously, until the Agar-Agar is completely dissolved. It should appear clear with no visible particles. Maintain this temperature for a couple of minutes to ensure full dissolution.
5. Cool Down: Remove from heat and let the gel cool down to below 40°C (104°F), stirring occasionally to prevent a thick skin from forming on top. The mixture will start to thicken as it cools.
6. Add Phase B (Cool Down Phase): Once the gel has cooled to below 40°C, add the Panthenol, Allantoin, preservative, and optional essential oil/fragrance. Stir thoroughly until all ingredients are fully incorporated and the gel is homogeneous.
7. Check pH (Recommended): Test the pH of your finished gel. For a face gel, an ideal pH range is typically 5.0-6.0. Adjust if necessary by adding a tiny drop of diluted lactic acid to lower pH or diluted baking soda solution to raise pH.
8. Bottle: Carefully transfer the finished gel into a clean, sterile pump bottle or jar. The gel will continue to firm up as it cools completely.

Recommendations for Use:

• Proper Dissolution: The key to using Agar-Agar 1100 is to ensure it reaches the specified high temperature (95°C or above) for complete dissolution. Insufficient heat will result in a lumpy or weak gel.
• Agar-Agar vs. Gelatin: Remember that Agar-Agar creates a firmer, less "bouncy" gel than gelatin. It also sets faster and at room temperature.
• Concentration: The 0.5% concentration in this recipe yields a light, pourable gel. For a firmer gel, you can slightly increase the percentage of Agar-Agar, but generally, not much is needed due to its high gelling strength.
• Cool Down Phase: Always add heat-sensitive ingredients (like most preservatives, essential oils, and many active ingredients) during the cool-down phase, below 40°C, to preserve their efficacy.
• Storage: Store the finished gel in a cool, dark place. The preservative ensures shelf stability.
• Application: Apply a small amount of the gel to clean face and neck, morning and evening, for hydration and a refreshing sensation.