Global Buyers Trust China Agar Agar
A growing number of food and beverage companies are turning to agar agar suppliers in China for a stable, plantbased gelling agent that works in confectionery, dairy alternatives, desserts, bakery fillings, and ready-to-eat products. Addfun is known for working with hydrocolloids, and its range includes agar agar, carrageenan, pectin, konjac gum, sodium alginate, xanthan gum and gellan gum. Agar agar aligns with a vegan lifestyle, and its seaweed origin attracts manufacturers who care about sustainable sourcing and clear labelling. The ingredient works well in recipes where traditional gelatine is not suitable for religious or dietary reasons. Understanding China agar agar production Producers source agar from Gracilaria seaweed, which is processed into powder or strips. The usual steps include:
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Alkaline treatment Washing and bleaching Boiling Filtering Forming strips Freezing Drying Packing
Different gel strengths are offered, allowing buyers to match a grade to their application, whether for jelly confectionery or smooth dairy gels. Why a Kappa carrageenan supplier matters to many factories A factory that works with hydrocolloids often seeks multiple texturisers. Choosing a Kappa carrageenan supplier helps support: ● ● ● ●
Chewy textures in sweets Firm gels in dairy drinks Suspension of cocoa in chocolate milk A clean mouthfeel without animal protein
Many engineers use agar agar and kappa carrageenan together because they adjust firmness and clarity. For industrial users, having both options in one source reduces sourcing time and avoids testing delays. Packaging Choices For private Label Buyers One reason manufacturers contact a China agar agar supplier is the ability to request: ● ● ● ● ●
Standard bags Small retail packs Full private label packaging Printed branding Batch-specific documentation
The company works with a range of sizes so that both bulk customers and niche brands can place orders without waste. Grades That Solve Common Production issues Agar agar is sold in multiple gel strengths, such as: ● ● ● ● ●
1200 1100 1000 900 800
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700 600
These numbers help food technicians predict texture. Higher strength provides firm gels for layered jellies, while lower strength supports smooth beverages or bakery fillings. Typical questions manufacturers raise ●
How does agar agar taste It is neutral in flavour and smell, so the final recipe stays clean.
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Does it suit halal or vegan recipes Yes, because it is plant-based and not an animal product.
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Can it replace gelatin fully? Yes, in many applications. Some confectionery projects may adjust sugar or acidity to get the right firmness
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. Does it affect colour It is usually off-white and supports clear gels.
Selecting the right supplier Buyers often look for: ● ● ● ● ●
Steady quality Clear technical sheets Food safety paperwork Advice from technicians Global export ability
A supplier that holds stock across grades helps reduce downtime when a buyer needs an urgent replacement. How a Kappa Carrageenan Supplier Complements Agar Agar Kappa carrageenan reacts differently to salts and dairy proteins. This allows: ● ● ● ●
Thickened chocolate milk Set dessert cups Pudding textures Heat-stable gels
When a single company offers China agar agar and kappa carrageenan, it provides continuity for formulators.
Conclusion Businesses that want steady plant-based texturisers often choose China agar agar because it integrates well into clean-label product development and supports vegan and halal requirements. A supplier that offers gel-strength options, packaging choices, and hydrocolloid advice gives food manufacturers a practical path forward. Addfun positions itself as a source of agar agar and also acts as a Kappa carrageenan supplier, helping buyers work with gelling agents that suit commercial production.
