Agar Agar isused as 100% vegetarian substitute for Gelatin (manufactured fromanimal bones and skin) in the food industry. The usage is fastgaining ground due to the worldwide shift for products of vegetableorigin. Agar Agar has been used for many centuries as highperformance gelling agent.
Its ability toproduce clear colourless, odourless, and natural gels without thesupport of other colloids has long been exploited by the foodindustry as a stabilizing and gelling agent. Agar Agar gels at 34°Cto 42°C and melts at 80°C to 98°C. This unmatched naturalhysteresis offers a definite advantage particularly with regard tothe shelf life of food preparations.
Agar can alsobe used as a coagulator; thickening agent, emulsifier and stabilizerin the manufacture of confectionaries like gums, caramels,marshmallows etc.
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