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Amylon Agar-Agar, gluten free certified



New product

Spanish Agar-Agar, a soft gelling substance, odorless and tasteless, rich in manganese, magnesium, iron, calcium, sodium and zinc. Gel is several times stronger than gelatine. It is used in the vegan kitchen instead of gelatine. Agar dissolves at> 80 degrees Celsius and thickens at 32-39 degrees. You do not need to put it in the refrigerator because it does not dissolve at room temperature.

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6,41 pln

Available in stock

Weight net. 10g.; 64,10 pln/100g.

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Agar-agar is made from Rhodophyta, a gelling substance, the main ingredient of which is difficult to assimilate by human galactose sugar. Agar agar in cold water swells but dissolves well in water at about 90-100 ° C and solidifies to form a gel at 40-50 ° C. The solidified gel melts when reheated to 90-100 ° C.

The use and use of pork and ginger gelatine is similar, the gelatin is dissolved in hot water and left to cool, the agar dissolves in lukewarm water and then heated until boiled, about 15 g of agar is enough for 500ml of water.

Porcja 3 g W 100 g
5.01 167.00
20.99 699.73
0.00 0.00
0.00 0.00
0.01 0.40
0.01 0.40
0.00 0.00
0.04 1.25

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Amylon Agar-Agar, Vegetable Seaweed Gelling Agent, E406

Ingredients: 100% seaweed agar.

Gluten-free product

Net weight: 10g

Storage: Store in a dry place in a tightly closed container.

Nutritional values per 100g: energy value 167.0kcal / 699.7kJ, fat 0.0g (including saturated fat 0.0g), carbohydrates 0.4g (including sugars 0.4g), protein 0.0g, salt 1, 2g

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