Food Grade Agar-Agar is an additive approved by the European Union under number E-406 and used in a large variety of food products.

It’s well known properties as gelling agent, stabilizer and thickener make it to be universally recognized as a healthy natural ingredient highly valued by manufacturers of food products.

An added and much appreciated property is the high hysteresis which extends shelf life of the products containing Agar as it is the well known synergism of Agar with other hydrocolloids.

ROKO enjoys a long lived experience in this area and that allows us to offer our worldwide customers an ample range of Agar products, advice on suitable usage and tailor-made Agar.

The most common uses for Agar-Agar in the food industry are:

• Confectionery
• Fruit preparations
• Canned food
• Jam
• Pastry
• Bakery
• Creams & Sauces
• Dairy
• Stabilizing systems
• Drinks
• Dressings
• Dietetic food