1
/
of
3
Benario
Agar Agar Powder (Food Grade) — Vegan Gelling Agent & Gelatine Substitute
Agar Agar Powder (Food Grade) — Vegan Gelling Agent & Gelatine Substitute
Regular price
$17.00 AUD
Regular price
Sale price
$17.00 AUD
Taxes included.
Quantity
Couldn't load pickup availability
🔬Lab-testedCOA every batch
📦Packed in AustraliaSame-week dispatch
🌱100% VeganPlant-based gelatine
🏭500+ businessesTrust AuSaMicS
Food Grade E406 FSANZ Approved 100% Vegan COA Available
Agar Agar (E406) is a natural plant-based gelling agent derived from red algae — the vegan alternative to gelatine. Pure food-grade powder with superior gelling strength, excellent clarity and heat stability. Used by home cooks, pastry chefs, food manufacturers and commercial kitchens across Australia for jelly, panna cotta, aspic, confectionery, dairy alternatives and molecular gastronomy.
🌱 100% plant-based — derived from red algae (Gelidium & Gracilaria species). Suitable for vegans, vegetarians, halal and kosher diets.
🏭
Backed by AuSaMicS Pty Ltd — Australian manufacturer and supplier of food-grade ingredients trusted by 500+ Australian businesses. Every batch lab-tested before dispatch.
Popular uses
🍮Jellies & DessertsPanna cotta, jelly, blancmange
🌱Vegan CookingGelatine substitute in any recipe
🧁ConfectioneryMarshmallows, gummies, glazes
🥛Dairy AlternativesVegan cheese, plant-based yoghurt
👨🍳Molecular GastronomyGels, spherification, noodles
🏭Food ManufacturingSauces, dressings, bakery fillings
Why Benario Agar Agar
- FSANZ Standard 1.3.1 approved (E406) — legal for use in Australian food products
- Lab-tested gel strength ≥900 g/cm² — COA available on request
- 100% plant-based — vegan and vegetarian gelatine alternative derived from red algae
- Sets at room temperature — no refrigeration required to gel
- Heat stable — gels hold shape up to ~85°C (unlike gelatine which melts above 35°C)
- Packed in Australia — quality-checked before every dispatch
- Six sizes: 100g to 5kg — from home kitchen to industrial scale
Quick reference
| Property | Detail |
|---|---|
| E number | E406 |
| Also known as | Agar, Kanten, E406, Chinese isinglass, vegetable gelatine |
| Source | Red algae (Gelidium & Gracilaria species) |
| Form | Fine white powder |
| Gel strength | ≥ 900 g/cm² |
| Setting temperature | ~32–40°C (sets at room temperature) |
| Melting temperature | ~85°C (much higher than gelatine) |
| Suitable for | Vegan, vegetarian, halal, kosher |
| Pack sizes | 100g · 200g · 500g · 1kg · 2.5kg · 5kg |
| Shelf life | 24 months (sealed, cool & dry) |
| Standard | FSANZ Standard 1.3.1 (E406) |
💡 Gelatine conversion: Replace 1 tsp gelatine with 1 tsp Agar Agar powder — but increase by ~50% for a similar softness. Agar sets firmer and holds at room temperature. Always boil for 2+ minutes to activate.
Benario is a trading name of AuSaMicS Pty Ltd (ABN 56 676 640 467). This product is intended for use as a food ingredient in accordance with FSANZ Standard 1.3.1. Always use within permitted levels for the relevant food category.
Agar Agar must be fully boiled to activate — this is the most common mistake. Bring your liquid to a rolling boil with the agar dissolved in it and maintain for at least 2 minutes. It will set on cooling without refrigeration.
Recommended usage levels
| Application | Usage level | Notes |
|---|---|---|
| Jelly / panna cotta | 0.5 – 1.5% | Dissolve in boiling water, pour and set at room temp |
| Vegan gelatine substitute | ~1.5× gelatine quantity | Replace 1 tsp gelatine with 1 tsp agar agar powder |
| Firm gel (sliceable) | 1.5 – 2% | Higher % = firmer set; test and adjust to preference |
| Soft gel (spoonable) | 0.5 – 0.8% | Lower % gives a softer, more delicate texture |
| Glazes & coatings | 0.5 – 1% | Apply hot, sets on contact with cold surface |
| Molecular gastronomy gels | 0.3 – 2% | Varies by technique — test batches recommended |
| Dairy alternative / vegan cheese | 1 – 3% | Combine with cashew/coconut base, set in mould |
| Bakery fillings / pie glaze | 0.5 – 1% | Brush hot onto pastry or fruit for clear glaze |
Step-by-step method
- Measure your liquid and weigh the required amount of Agar Agar powder
- Whisk Agar Agar into cold or room-temperature liquid before heating
- Bring to a full rolling boil while stirring — maintain boil for at least 2 minutes
- Pour immediately into moulds or containers — it will begin to set quickly
- Allow to cool at room temperature — no refrigeration needed for setting
- Refrigerate once set if storing for longer periods
⚠️ Critical: Agar Agar MUST reach a full boil to activate. Simply dissolving in hot water is not sufficient and will result in a weak or failed gel. Boil for a minimum of 2 minutes.
Agar vs Gelatine comparison
| Property | Agar Agar | Gelatine |
|---|---|---|
| Source | Red algae (vegan) | Animal collagen |
| Setting temperature | ~32–40°C | ~15–20°C |
| Melting temperature | ~85°C | ~35°C |
| Room temperature stability | ✓ Holds firm | ✗ Melts |
| Texture | Firm, brittle | Soft, elastic |
| Clarity | Clear to slightly cloudy | Clear |
| Suitable for vegans | ✓ Yes | ✗ No |
Storage
- Store in a cool, dry place away from direct sunlight and moisture
- Keep container tightly sealed after every use
- Shelf life: 24 months from manufacture date when stored correctly
- Do not expose to moisture — clumping reduces gelling performance
Usage levels are indicative. Always comply with FSANZ Standard 1.3.1 permitted levels. AuSaMicS Pty Ltd accepts no responsibility for use outside recommended guidelines.
Technical specifications
| Parameter | Specification |
|---|---|
| Chemical composition | Polysaccharide mixture (agarose ~70%, agaropectin ~30%) |
| CAS number | 9002-18-0 |
| E number | E406 |
| INS number | INS 406 |
| Source material | Red algae — Gelidium and Gracilaria species |
| Appearance | White to off-white fine powder |
| Gel strength | ≥ 900 g/cm² (1.5% solution) |
| Moisture content | ≤ 22% |
| Ash content | ≤ 6.5% |
| Gelation temperature | 32 – 40°C |
| Melting temperature | ~85°C |
| pH (1.5% solution) | 6.0 – 8.0 |
| Heavy metals (as Pb) | ≤ 10 mg/kg |
| Arsenic | ≤ 3 mg/kg |
| Applicable standard | FSANZ Standard 1.3.1 (E406), EU E406, FAO/WHO JECFA |
International approvals
| Market | Code / Name | Status |
|---|---|---|
| Australia / NZ (FSANZ) | E406 — Agar | Approved |
| European Union | E406 — Agar | Approved |
| United States (FDA) | Generally Recognised as Safe (GRAS) | Approved |
| INS (Codex) | INS 406 | Approved |
| Also known as | Kanten (Japanese), Gelidium extract | — |
Pack sizes & pricing
| Size | Price (AUD) | Best for |
|---|---|---|
| 100g | $12.90 | Home cooks, testing |
| 200g | $19.90 | Regular home use |
| 500g | $39.90 | Frequent home & catering |
| 1kg | $64.90 | Small commercial |
| 2.5kg | $139.90 | Commercial production |
| 5kg | $249.90 | Industrial / bulk |
COA available on request — info@benario.com.au
Specifications represent typical values. Batch-specific results confirmed in COA.
Agar Agar (E406) is a naturally derived food ingredient with an excellent safety profile. It is approved under FSANZ Standard 1.3.1, EU E406 and recognised as GRAS in the USA.
Key safety points
- Approved food additive in Australia, New Zealand, EU and USA (GRAS)
- Derived from red algae — no known common allergens
- Suitable for vegans, vegetarians, halal and kosher diets
- Gluten-free and dairy-free
- Avoid inhaling powder — use in well-ventilated area when handling large quantities
- Keep out of reach of children in dry powder form
First aid
| Route | Action |
|---|---|
| Skin contact | Wash with soap and water. No significant risk. |
| Eye contact | Rinse with clean water for 15 minutes. Seek medical advice if irritation persists. |
| Ingestion | Food-grade ingredient — no significant risk at normal handling quantities. Seek medical advice if large quantities ingested. |
| Inhalation | Move to fresh air. Seek medical advice if symptoms persist. |
GHS classification
| Hazard category | Classification |
|---|---|
| Physical hazards | Not classified |
| Health hazards | Not classified |
| Environmental hazards | Not classified |
| Signal word | None required |
Full SDS available on request — info@benario.com.au
This is a general safety summary only. For commercial use, request the full SDS. AuSaMicS Pty Ltd (ABN 56 676 640 467) accepts no liability for misuse of this product.
Frequently asked questions
No. Agar Agar is a plant-based gelling agent derived from red algae, while gelatine is an animal-derived product made from collagen. Both are used as gelling agents, but Agar Agar is suitable for vegans and vegetarians. Agar Agar also sets firmer, tolerates higher temperatures and sets at room temperature without refrigeration.
As a general guide, replace 1 teaspoon of gelatine powder with 1 teaspoon of Agar Agar powder, but increase the amount by approximately 50% as agar sets firmer. For a softer, more gelatine-like result, start with 0.5–0.8% agar by weight. Always test a small batch first as the texture differs from gelatine.
Yes — unlike gelatine, Agar Agar must be brought to a full boil (100°C) and held for at least 2 minutes to fully activate. Simply dissolving in hot water is not sufficient. Failure to boil will result in a weak or failed gel.
Yes. Agar Agar sets at approximately 32–40°C — well above room temperature — which means it sets and holds without refrigeration. This makes it ideal for warm climates and room-temperature display desserts. It also remains firm up to approximately 85°C.
For a firm jelly, use 1–1.5% agar by weight of your liquid (10–15g per litre). For a softer, spoonable gel, use 0.5–0.8% (5–8g per litre). Always dissolve and boil fully, then pour into moulds and allow to set at room temperature.
Yes. A batch-specific Certificate of Analysis is available for every product. Email info@benario.com.au with your order number and we will send the COA for your batch.
Yes. Agar Agar is approved as a food additive under FSANZ Standard 1.3.1 with the code E406. It is also GRAS (Generally Recognised as Safe) in the USA and approved under EU E406.
Have a question not answered here? Contact us at info@benario.com.au — we typically respond within 1 business day.
Share
