Agar-agar 1200 Gel, Foodchem, 25 kg, A0167B004

Agar-agar from Foodchem. A natural product of plant origin. Odorless and tasteless. Agar-agar is extracted from some types of seaweed. It is an ideal agent for adding to desserts, confectionery and vegetarian products. The gelling power of Agar is ten times greater than that of gelatin. Agar is one of the best options for replacing other gelling products (carrageenan, pectin and others), it has better density indicators, it is one of the best gelling agents. Agar "works" only when heated to 85–95°C, solidifies already at 35–40°C, and does not melt at room temperature. It can be reheated and cooled without losing its properties. Agar-agar is used in products that require a strong, elastic and clearly formed structure: hard and transparent jellies, fruit marmalades, pastilles and chewing candies, as well as in whipped products - marshmallows and soufflés, where it provides foam stability and rapid setting of the mass. The higher the acidity of the product (for example, lemon juice), the more agar-agar will be needed for stabilization, since the acid weakens its effect. Agar-agar does not work well in dairy systems.