Agar Agar
Product description
Agar Agar is used as 100% vegetarian substitute for Gelatin
(manufactured from animal bones and skin) in the food industry. The
usage is fast gaining ground due to the worldwide shift for products of
vegetable origin. Agar Agar has been used for many centuries as high
performance gelling agent.
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.
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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.
Specifications
Categories | Algae; Emulsifiers / Lecithins |
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Sales markets | Middle East; Asia; Australia; North America; Africa |
Supplied from | India |
Product Applications | Bakery; Beverages; Confectionary; Dairy; Desserts / ice cream; Healthy Food & Beverages; Pharmaceutical; Sauces & Seasoning |
Product Certifications | Halal; Health & Safety (GMP, HAACP and equivalents); Kosher; Organic; Quality assurance; Vegetarian |
Agar Agar