Dose agar para gelificação
- Created by
- Renato Passos, Eng. de Software
- Reviewed by
- Renato Passos, Eng. de Software
Last updated: Apr 18, 2026
About this calculator
The agar gelification dosage calculator helps determine the optimal amount of agar needed to gelatinize liquids such as broths, sauces, or drinks. Agar, a natural gelling agent derived from red algae, works based on the ratio between liquid weight and desired concentration. The formula used is: (agar percentage) × (liquid weight).
A 0.5%, 2% range of liquid weight is standard for most recipes, with lower percentages creating softer gels and higher ones producing firmer textures. Note that agar only works with liquids and not solids like fruits or vegetables. Temperature also matters: agar must be heated to activate and cooled to solidify.
Use this tool for diet-friendly jellies, alcohol-free mousses, or molecular gastronomy experiments. Avoid adding strong acids (e.g., lemon) or alcohol, as they may interfere with gelification. For best results, dissolve agar in boiling water and mix thoroughly before gelling. Adjust the percentage through trial and error, especially if using powder or bar agar.
Frequently asked questions
Why does agar dosage vary between 0.5% and 2%?
The range depends on desired texture: 0.5% creates soft gels, 2% for firmer results. Ingredients like sugar or alcohol may require adjustments.
Does agar work with acidic liquids like citrus juices?
Strong acids (pH <4) weaken gelification. Add agar after cooling acidic liquids or increase the dosage slightly.
Can I use this calculator to gelify fruits?
No. Agar only gels liquids. Fruits remain solid. For fruit-based gels, gelify a separate liquid and mix with the fruit manually.
How long should I cook agar?
Boil for 1, 2 minutes after dissolving agar in hot water to activate it. Do not cool the mixture before use.