{"product_id":"cfi-agar-agar-650-powder-food-grade-1kg","title":"CFI Agar Agar (650) Powder - Food Grade (1kg)","description":"\u003cp\u003eCFI Agar Agar (650) Powder is a food-grade gelling ingredient derived from red seaweed, used to create set textures in jellies, desserts and suitable water-based cosmetic formulations. A popular vegan alternative to gelatine, it dissolves with heat and forms a gel as it cools, often setting at room temperature. This 650 grade offers a different gel strength from the higher-strength Agar 900 grade, making it useful for recipes and formulations requiring a specific setting performance. Its versatility makes it a handy ingredient for home cooks, bakers and small-batch makers exploring plant-based gelling.\u003c\/p\u003e\n\u003cp\u003e♡ Why we love it: We love how one seaweed-derived ingredient can bring beautifully set textures to both culinary creations and cosmetic projects. The 650 grade gives makers another useful option when experimenting with gel firmness and consistency.\u003c\/p\u003e\n\u003ch4\u003eKey Properties\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eINCI Name: Agar\u003c\/li\u003e\n\u003cli\u003eSource: Red seaweed\u003c\/li\u003e\n\u003cli\u003eForm: Powder\u003c\/li\u003e\n\u003cli\u003eGrade: Agar Agar 650\u003c\/li\u003e\n\u003cli\u003eFunction: Gelling, thickening and texture development\u003c\/li\u003e\n\u003cli\u003eSolubility: Requires heating in water to dissolve fully\u003c\/li\u003e\n\u003cli\u003ePreparation: Forms a gel on cooling after complete dissolution\u003c\/li\u003e\n\u003cli\u003eSuitable For: Food and suitable cosmetic formulations\u003c\/li\u003e\n\u003cli\u003eTypical Usage Rate: Recipe dependent; use a formulation appropriate for this grade\u003c\/li\u003e\n\u003cli\u003eFood Grade\u003c\/li\u003e\n\u003cli\u003eVegan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eWhat It's Used For\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eGelling liquids in food recipes\u003c\/li\u003e\n\u003cli\u003eMaking jellies, puddings and set desserts\u003c\/li\u003e\n\u003cli\u003eReplacing gelatine in suitable vegan recipes\u003c\/li\u003e\n\u003cli\u003ePreparing agar-based confectionery, dessert fillings and glazes\u003c\/li\u003e\n\u003cli\u003eAdding structure to suitable water-based cosmetic gels and masks\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eWho It's For\u003c\/h4\u003e\n\u003cp\u003eThis Product Is For:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eVegan and plant-based makers looking for an alternative to gelatine\u003c\/li\u003e\n\u003cli\u003eBakers and food crafters preparing agar-based recipes\u003c\/li\u003e\n\u003cli\u003eDIY formulators developing suitable cosmetic gels and masks\u003c\/li\u003e\n\u003cli\u003eMakers following a recipe or formulation that specifies Agar 650\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis Product Is Not For:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAnyone looking for a ready-made gel\u003c\/li\u003e\n\u003cli\u003eOil-only formulations\u003c\/li\u003e\n\u003cli\u003eRecipes or formulations that cannot accommodate a heating step\u003c\/li\u003e\n\u003cli\u003eReplacing gelatine in equal quantities without adjusting the recipe\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eHow To Use\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eAs 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.\u003c\/li\u003e\n\u003cli\u003eAs 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.\u003c\/li\u003e\n\u003cli\u003eAs 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.\u003c\/li\u003e\n\u003cli\u003eProcessing 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.\u003c\/li\u003e\n\u003cli\u003ePreservation 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.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eSafety Instructions\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eStore tightly sealed in a cool, dry place, away from moisture and direct sunlight.\u003c\/li\u003e\n\u003cli\u003eUse clean, dry utensils when handling the powder.\u003c\/li\u003e\n\u003cli\u003eAvoid inhaling airborne powder and prevent contact with the eyes.\u003c\/li\u003e\n\u003cli\u003eTake care when heating and handling hot liquids.\u003c\/li\u003e\n\u003cli\u003ePatch test finished cosmetic formulations before wider use.\u003c\/li\u003e\n\u003cli\u003eFollow the finished food's storage requirements. A mixture setting at room temperature does not mean it can necessarily be stored without refrigeration.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eFAQs\u003c\/h4\u003e\n\u003cp\u003eQ: What is the difference between Agar 650 and Agar 900? \u003cbr\u003eA: 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.\u003c\/p\u003e\n\u003cp\u003eQ: Can I use Agar 650 instead of Agar 900? \u003cbr\u003eA: 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.\u003c\/p\u003e\n\u003cp\u003eQ: Why hasn't my agar mixture set properly? \u003cbr\u003eA: 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.\u003c\/p\u003e\n\u003cp\u003eQ: Can agar agar replace gelatine in any recipe? \u003cbr\u003eA: 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.\u003c\/p\u003e\n\u003cp\u003eQ: Can Agar 650 be used as an emulsifier? \u003cbr\u003eA: 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.\u003c\/p\u003e","brand":"Cape Food Ingredients","offers":[{"title":"Default Title","offer_id":67694742765736,"sku":null,"price":1139.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0081\/3111\/7152\/files\/ProductImageComingSoon.png?v=1776076873","url":"https:\/\/essentiallynatural.co.za\/products\/cfi-agar-agar-650-powder-food-grade-1kg","provider":"Essentially Natural","version":"1.0","type":"link"}