PACKAGING

bags, plastic containers, drums

MANUFACTURER

European Union

PRODUCT DESCRIPTION

Agar-agar is a natural polysaccharide obtained from red algae (e.g. Gracilaria). It is a snow-white or light yellow powder that is insoluble in cold water, but forms a gel when heated and cooled. Agar-agar is a popular substitute for gelatin in the food industry, especially for the manufacture of vegan and gluten-free products.

Chemical formula: C12H18O9

Physical properties:

Molecular weight: varies depending on the agar-agar molecule
Melting point: 85-90 °C
Solubility: insoluble in cold water, but forms a gel after heating and cooling.

APPLICATIONS

– Gelling agent: Agar-agar is widely used to make jellies, marmalades, pastilles and other gel-like products. It is also a key ingredient in desserts, jelly confitures, candies and some confectionery products.

– Gelatin substitute: Agar-agar is a vegan and gluten-free gelatin substitute, so it is often used in the manufacture of products for vegetarians, vegans and people who are allergic to gluten or gelatin.

– Confectionery: Agar-agar is widely used to create gel bases in jellies, marmalades, pastilles and other sweet products. It gives the product the desired texture and strength.

– Syrups and sauces: In some cases, agar-agar is used to stabilize syrups and sauces so that they do not separate and have the desired consistency.

– Fermented dairy products: In some yogurt or cheese-based products, agar-agar is used as a stabilizer and thickener, ensuring optimal texture.