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STRUCTURE
In the natural state, agar occurs as structural carbohydrate in the cell walls of agarophytes algae,
probably existing in the form of its calcium salt or a mixture of calcium and magnesium salts. It
is a complex mixture of polysaccharides composed of two major fractions - agarose, a neutral
polymer, and agaropectin, a charged, sulfated polymer.
Agarose, the gelling fraction, is a neutral linear molecule essentially free of sulfates, consisting
of chains of repeating alternate units of β-1,3-linked- D-galactose and α-1,4-linked
3,6-anhydro-L-galactose. Agaropectin, the non gelling fraction, is a sulfated polysaccharide (3%
to 10% sulfate), composed of agarose and varying percentages of ester sulfate, D-glucuronic acid,
and small amounts of pyruvic acid. The proportion of these two polymers varies according to the
species of seaweed. Agarose normally represents at least two-thirds of the natural agar-agar.

PRODUCTION PROCESS
Agar-agar may come in several forms: powdered, flakes, bars and threads. Powdered agar-agar is
a product mostly used for industrial applications. Flakes, bars and threads are mostly used in
cooking. The manufacture of powdered and flake-like agar-agar may be accomplished through
two methods: Gel Press or Precipitation in solvents. However, the later is not much used
nowadays, due to its high cost and low efficiency. Agar-agar in bar and thread forms is produced
through a more traditional manufacturing system.

PROPERTIES
1. SOLUBILITY
Agar-agar is insoluble in cold water, but it swells considerably, absorbing as much as twenty
times its own weight of water. It dissolves readily in boiling water and sets to a firm gel at
concentrations as low as 0.50%. Powdered dry agar-agar is soluble in water and other solvents at
temperatures between 95º and 100º C. Moistened agar flocculated by ethanol, 2-propanol or
acetone, or salted out by high concentrations of electrolytes, is soluble in a variety of solvents at
room temperature.

2. GELLING
The gelling portion of agar-agar has a double helical structure. Double helices aggregate to form
a three-dimensional structure framework which holds the water molecules within the interstices
of the framework. Thus, thermo-reversible gels are formed. The gelling property of agar-agar is
due to the three equatorial hydrogen atoms on the 3,6-anhydro-L-galactose residues, which
constrain the molecule to form a helix. The interaction of the helixes causes the formation of the
gel. Regarding its gelling power, agar-agar is outstanding among other hydrocolloids. Agar-agar
gels can be formed in very dilute solutions, containing a fraction of 0.5% to 1.0% of agar-agar.
These gels are rigid, brittle, have well defined shapes, as well as sharp melting and gelling points.
Moreover, they clearly demonstrate the interesting phenomenon of syneresis (spontaneous
extrusion of water through the surface of the gel), and hysteresis (temperature interval between
melting and gelling temperatures). Gelling occurs at temperatures far below the gel melting
temperature. A 1.5% solution of agar-agar forms a gel on cooling to about 32º to 45º C that does
not melt below 85º C. This hysteresis interval is a novel property of agar-agar that finds many
uses in food applications. The gel strength of the agar-agar is influenced by concentration, time,
pH, and sugar content. The pH noticeably affects the strength of the agar gel; as the pH decreases,
the gel strength weakens. Sugar content has also a considerable effect over agar gel. Increasing
levels of sugar make gels with harder but less cohesive texture.

3. VISCOSITY
The viscosity of agar solutions varies widely and is markedly dependent upon the raw material
source. The viscosity of an agar solution at temperatures above its gelling point is relatively
constant at pHs 4.5 to 9.0, and is not greatly affected by age or ionic strength within the pH range
6.0 to 8.0. However, once gelling starts viscosity at constant temperature increases with time.

4. STABILITY
An agar-agar solution is slightly negatively charged. Its stability depends upon two factors:
hydration and the electric charge. The removal of both factors result in flocculation of the
agar-agar. Prolonged exposure to high temperatures can degrade solutions of agar-agar, resulting
in a lower gel strength after temperature decrease and gel formation. The effect is accelerated by
decreasing pH . Therefore, it should be avoided to expose agar-agar solutions to high
temperatures and to pHs lower than 6.0 for prolonged periods of time. Agar-agar in the dry state
is not subject to contamination by microorganisms. However, agar-agar solutions and gels are
fertile media for bacteria and/or molds and appropriate precautions should be taken to avoid the
growth of microorganisms.
SPECIFICATIONS