Agar Agar

Regency Agar is used as a texturising agent, emulsifier, stabilizing agent and thickener in many processed foods such as puddings, ice-creams, jellies, salad dressings, cheese, gelatin fruit desserts as a vegetarian alternative, and also in dry and canned soups. It has very rich dietary fibre content, is high in protein and has strong setting properties. Regency Agar is odourless or has a slight specific odour. In the powdered form, agar colour can vary from white to yellowish white/faint yellow.



  • Bright white colour
  • Gel strength 600gel/cm² and up as contracted
  • Limit of gel concentration is not more than 0.25%
  • Moisture max. 22% typical less than 15%
  • Ash max. 5% (in anhydrous material 550°C)
  • Ash insoluble in acid max. 0.5% (in anhydrous material 550°C)
  • Heavy metal:
    • Pb 0.0020% max
    • As 0.0003% max
    • Lead 0.0005% max
    • Mercury 0.0001% max
    • Cadmium 0.0001% max
  • Yeast and Mould max. 100/g
  • Total plate count max. 100/g
  • E.Coli <10/g
  • Salmonella SP Absent/25g
  • S. Aureus Absent
  • P. Aeruginosa Absent

Regency Agar Agar is available as:

Agar Agar Strips 25g x 80 bags/ctn
25g x 860 bags/bale
10kg loose/bale
Agar Agar Powder 25kg/ctn or paper drums


Agar Agar 2