Differences between Gelidium and Gracilaria algae

As we already know, agar-agar is extracted from different species of algae. It is present in various marine plants, but the main source used is the red algae Agarophytas. Among these algae, there are two species with high agar-agar content, the species Gelidium and Gracilaria, from which agar is produced with different characteristics. 

As we mentioned in another post, agar began to be used in Japan from Gelidium (Tengusa in Japanese) algae. By the end of the 19th century, global consumption increased to such an extent that it was necessary to find another source of agar for its production. In this way, the species Gracilaria, although the agar-agar obtained had different characteristics that we will see now. 

The main difference is its purity; the agar-agar obtained from Gelidium is considered to be of higher quality and, therefore, better raw material. 

On the other hand, there is the difference in the process for the obtaining agar-agar. The one that comes from Gelidium does not need to undergo any chemical transformation in its extraction process, while the one produced from Gracilaria needs to be subjected to a strong alkaline treatment with chemicals to enhance its gelling effect.

Additionally, we find differences in their origin. When Gracilaria algae began to be used, they were found naturally in coastal areas of Argentina, Chile, Indonesia, and Namibia. In response to the growing demand for these algae, cultivation methods were developed, both in ponds and in open waters of protected bays. These methods have spread from Chile to other countries such as China, the Philippines, Indonesia, Namibia, South Korea, and Vietnam. In contrast, the Gelidium algae come exclusively from natural beds, mainly from Spain, France, Indonesia, Morocco, Mexico, Portugal, and South Korea. Unlike the Gracilaria algae, which grows easily and has several annual harvests, the alga Gelidium is a small, slow-growing plant with a single annual harvest. Although efforts have been made to cultivate it in tanks and ponds, they have only been successful from a biological standpoint, but the need for rocky bottoms and open sea prevents the large-scale cultivation of Gelidium in the ocean.

When it comes to evaluating the application, the most distinguishing characteristic of agar from Gelidium or Gracilaria is its gelling point (the temperature at which it becomes a gel). Gelidium agar gels at a lower temperature, which is essential for its application in microbiology. Likewise, by growing in open natural beds, it lacks growth inhibitors, making Gelidium the only reliable source for obtaining bacteriological agar. These differences are not as essential in the field of food. 

Hispanagar, always prioritizing the quality of its products, exclusively uses Gelidium for all its bacteriological agars. Additionally, it offers a wide range of products derived from Gelidium and Gracilaria for food applications, adapting to consumer requirements.