Agar-agar 1300 1 kg

Agar Agar 1300 for Professional Confectionery and High-Strength Gel Systems

Agar Agar 1300 is a professional-grade plant-based gelling ingredient with very high gel strength, widely used in food manufacturing, confectionery production, molecular gastronomy, and advanced texture formulations. Derived from red seaweed, the ingredient is especially valued in vegan products, plant-based recipes, and clean label food systems where dense texture formation and structural stability are essential.

In the global market, Agar Agar 1300 is commonly incorporated into fruit jelly systems, marshmallow products, vegan desserts, confectionery fillings, bakery applications, functional nutrition products, and modern gel-based food formulations. Demand for high-strength agar continues to grow alongside the expansion of vegan food manufacturing, alternative texture systems, and plant-based ingredient development.

Agar Agar 1300 is appreciated for:
very high gel strength,
formation of dense and elastic textures,
excellent stability in formulations,
plant-based origin,
compatibility with vegan systems,
effective performance in hot and cold applications,
broad functionality in professional food manufacturing.

The ingredient works efficiently with:
pectin,
carrageenan,
starches,
fruit powders,
berry extracts,
sweet syrups,
sugars,
plant proteins,
functional food ingredients,
botanical texture systems.

Agar Agar 1300 is widely used in:
fruit marmalade products,
jelly systems,
marshmallow production,
vegan desserts,
fruit fillings,
confectionery masses,
bubble tea applications,
functional food,
healthy snack products,
nutraceutical formulations,
hydrogel cosmetics,
SPA gel systems.

In cosmetic manufacturing, Agar Agar 1300 is also utilized in hydrogel textures, gel masks, soothing formulations, and botanical cosmetic systems where plant-based thickeners and natural texture agents are preferred for modern formulation development.

Within the international B2B sector, Agar Agar 1300 remains highly demanded among manufacturers of:
vegan foods,
functional desserts,
plant-based nutrition,
clean label products,
molecular gastronomy applications,
healthy confectionery,
wellness products,
natural cosmetics.

The ingredient supports the development of dense and elastic texture systems with strong structural stability. Due to its high gelling performance, Agar Agar 1300 is suitable for professional food production, vegan confectionery development, and multifunctional formulation systems.

Berry Vegan Marmalade Formulation with Agar Agar 1300

Purified Water - 350 ml
Black Currant Puree - 220 ml
Sugar - 110 g
Agar Agar 1300 - 8 g
Raspberry Powder - 6 g
Lemon Juice - 10 ml

Blend the agar with sugar in dry form. Bring the water to a boil and gradually disperse the mixture while stirring continuously. Add the black currant puree and raspberry powder, then simmer for 2-3 minutes to fully activate the agar system. Incorporate the lemon juice and pour the mixture into molds. After cooling, the product develops a dense vegan marmalade texture suitable for dessert and functional food formulations.