Agar Agar - Food Grade
Its ability to produce clear colourless, odourless, and natural gels without the support of other colloids has long been exploited by the food industry as a stabilizing and gelling agent. Agar Agar gels at 34°C to 42°C and melts at
80°C to 98°C. This unmatched natural hysteresis offers a definite advantage particularly with regard to the shelf life of food preparations.
|Categories||Stabilisers and Thickeners, Binders, Texturisers|
|Sales markets||Middle East; Asia; Australia; North America; Africa|
|Selling Points||Natural Ingredients|
More products from Marine Hydrocolloids
There are three Carrageenan types which are of commercial interest because of the various applications of hydrocolloids in food and other industrial uses. They are called the Iota, Kappa and Lambda Carrageenan. Marine Hydrocolloids Carrageenan uses the Eucheuma Cottonii for the production of Kappa Carrag...More info
Agar Agar Pharma Grade
Agar Agar is useful as a laxative. When hydrated, it provides a smooth, non-irritant bulk in the digestive tract. It is also used in preparation of emulsions, suspensions, capsules and suppositories in surgical lubricants and as a suspending agent for Barium sulphate RadiologyMore info
Wondergel (Spreadable Agar-Agar)
Spreadable Agar-agar Type WONDERGEL is a unique
functional ingredient obtained by transforming the rigid structure of native
agar-agar with no chemical treatment to give a softer and creamy texture while
still maintaining the natural benefits of seaweed fiber.
WONDERGEL is an excellent alter...
‘GREEN AGAR’ is extracted from organically cultivated Gracilaria seaweed. It is Organic certified based on EU Regulation and its implementation rules. No pesticide or chemical fertilizer is used in cultivation. It is manufactured with Chlorine free process. It contains no chloro organic and afla...More info
Sealife’ is Marine Hydrocolloids two in one texturizer and dietary fibre, made from 100% pure pulverized gracilaria seaweed. It is not just a simple seaweed fibre but is considered as a novel food ingredient giving
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