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.

Read more

Specifications

Categories Algae; Stabilisers and Thickeners, Binders, Texturisers; Vegetarian/Vegan Foods
Sales markets Middle East; Asia; Australia; North America; Africa
Supplied from India
End-Use Categories Bakery; Beverages; Confectionary; Dairy; Desserts/ ice cream; Health Food; Pharmaceutical; Sauces & seasoning
Certifications Halal; Health & Safety (GMP, HAACP and equivalents); Kosher; Organic; Quality assurance
Show more specifications

More products from Marine Hydrocolloids

Products from other suppliers