oceans
of experience

Decades of experience developing solutions based on the manufacture of agar, peptones, and agarose.
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Experts

The manufacturer with the greatest understanding of marine hydrocolloids in the market, with more than half a century of experience developing high quality products.

Innovation

The company operates following the strategic mission: Specialization and innovation in life and food sciences.

Quality

Exhaustive and strict control of the entire supply chain, from source to market, to ensure a supply of optimum quality.

Leadership

Established leader in all key market segments.

products

Hispanagar has developed all kinds of high quality innovative products in the food, microbiology and molecular biology fields, driven by specialization, extensive knowledge on hydrocolloids, careful selection and treatment of algae, and efficient and controlled production processes.

agar

Agar

An extensive range of agars designed to meet the technical needs of various fields, such as food, microbiological culture media, tissue culture, pharmaceutical or cosmetics formulations, among others.

peptone

peptone

An array of peptones, extracts, and infusions derived from protein sources used as nutrients in vaccine development and microbiological and tissue culture media, among other applications.

agarose

agarose

A natural polysaccharide that forms an inert matrix used for biomolecule purification and protein separation, DNA and other macromolecules by electrophoresis.

news

Stay tuned with our latest news section.

Agarose is a polysaccharide formed by alpha and beta galactoses through 1-4 bonds that is extracted from Gelidium and Gracilaria algae.Its fundamental repeating unit, called agarobiose, builds long chains and its structure contains both charged groups (such as sulfates and pyruvates) and uncharged groups, all of which are responsible for the properties of agarose.

Agar-agar is a polysaccharide obtained from the cell wall of some Gelidium and Gracilaria species. It is also sometimes called 'vegetable gelatin' or 'Japanese gelatin', referring to the origin of this hydrocolloid.

It is classified as a thickening additive, with the E-406 nomenclature, and its gelling properties are used to thicken a number of products without altering their color, odor and flavor.

In addition to being increasingly used in kitchens across the world due to its multiple beneficial properties and as a bacteriological culture medium, the versatility of this hydrocolloid surprises us once again with a new use.

international presence

Sales and distribution in more than one hundred and thirty countries.