CFI Agar Agar (650) Powder - Food Grade (1kg)

• INCI Name: Agar
• Source: Red seaweed
• Form: Powder
• Grade: Agar Agar 650
• Function: Gelling, thickening and texture development
• Solubility: Requires heating in water to dissolve fully
• Preparation: Forms a gel on cooling after complete dissolution
• Suitable For: Food and suitable cosmetic formulations
• Typical Usage Rate: Recipe dependent; use a formulation appropriate for this grade
• Food Grade
• Vegan

• Gelling liquids in food recipes
• Making jellies, puddings and set desserts
• Replacing gelatine in suitable vegan recipes
• Preparing agar-based confectionery, dessert fillings and glazes
• Adding structure to suitable water-based cosmetic gels and masks

This Product Is For:

• Vegan and plant-based makers looking for an alternative to gelatine
• Bakers and food crafters preparing agar-based recipes
• DIY formulators developing suitable cosmetic gels and masks
• Makers following a recipe or formulation that specifies Agar 650

This Product Is Not For:

• Anyone looking for a ready-made gel
• Oil-only formulations
• Recipes or formulations that cannot accommodate a heating step
• Replacing gelatine in equal quantities without adjusting the recipe

• As a Food Gelling Agent: Weigh the amount required by your recipe and disperse into the liquid while stirring. Heat to boiling, or as directed by your recipe, until the agar has dissolved completely. Pour into the desired mould or container and allow to cool and set.
• As a Vegan Gelatine Alternative: Use in suitable jelly, pudding, confectionery or dessert recipes. Agar sets differently from gelatine, so follow a recipe developed for agar rather than substituting equal quantities.
• As a Cosmetic Gelling Agent: Incorporate into the water phase of a suitable cosmetic formulation and heat sufficiently to dissolve. Allow to cool and develop its gel structure. Assess the finished formulation for texture, compatibility and stability.
• Processing Tip: Agar 650 and Agar 900 have different gel strengths and are not always directly interchangeable. Start with a small test batch and adjust the amount according to the desired firmness before scaling up.
• Preservation Tip: Water-containing cosmetic formulations intended for storage require an appropriate preservative system and stability testing. Agar provides structure but does not replace an emulsifier or preservative.

• Store tightly sealed in a cool, dry place, away from moisture and direct sunlight.
• Use clean, dry utensils when handling the powder.
• Avoid inhaling airborne powder and prevent contact with the eyes.
• Take care when heating and handling hot liquids.
• Patch test finished cosmetic formulations before wider use.
• Follow the finished food's storage requirements. A mixture setting at room temperature does not mean it can necessarily be stored without refrigeration.

Q: What is the difference between Agar 650 and Agar 900?
A: The grades differ in their gel strength. Agar 900 is generally the stronger grade, while Agar 650 provides a lower nominal gel strength under comparable testing conditions. The amount needed to achieve a particular texture depends on the recipe, so it's best to work with a formulation suited to your chosen grade.

Q: Can I use Agar 650 instead of Agar 900?
A: You can experiment with substituting one grade for another, but you may need to adjust the quantity to achieve a similar result. There isn't a universal substitution ratio, so a small trial batch is recommended.

Q: Why hasn't my agar mixture set properly?
A: Incomplete dissolution, insufficient agar or not allowing the mixture to cool adequately can all affect the result. Make sure the powder has been thoroughly dissolved with heat and that you're using an appropriate amount for your recipe.

Q: Can agar agar replace gelatine in any recipe?
A: Agar is a useful plant-based alternative in many recipes, but it produces a different texture from gelatine. Agar gels are generally firmer and less elastic, so recipes may need adjusting to achieve the desired consistency.

Q: Can Agar 650 be used as an emulsifier?
A: No. Its main function is to provide gelling and thickening in suitable water-based formulations. If your recipe needs oil and water to remain mixed, an appropriate emulsifier may also be required.