B&V - The Agar Company YOGAR
B&V - The Agar Company Yogar is a complete range of tailored food grade agar agar powders especially developed to be used in yogurt and diary productions.
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Product families
Applications
- Bakery
- Dairy
- Desserts & Fruit Preparations
Product Families
- Gums & Hydrocolloids
- Texturizers
Other characteristics
- End Uses
- Condensed Milk, Mousse, Puddings, Yogurt
- Features
- Uniform Texture
- Functions
- Texturizing Agent
- Ingredient Name
- Agar
- Labeling Claims
- Natural, Naturally Derived
- Natural
- Naturally Derived
- Markets
- Food & Nutrition
- Properties
Low to medium gel strength (150-800 gr/cm2) High dissolution rate (80 °C, Pasteurization temperature) Premium quality Agar type (Knowhow and Technology) Good water binding capacity and excellent thermostability High synergy with milk proteins Elevated content of edible fibers Improves the texture and the consistency prolonging the shelf life Can be used in combination with pectins or other hydrocolloids
- Ingredient
- Agar
- Technology
- Food Ingredients
- Ingredient Origin
- Natural Origin
- HIGHLIGHTS
Yogar helps to provent milk proteins denaturation during pasteurization process and to guarantee stability and homogenous texture during storage.. Thanks to the high content of edible fibers Yogar provides favorable conditions for the fermentation of probiotics in cultured dairy products.
- Food Additive Number
- E 406, INS 406
- Food Ingredients Features
- Uniform Texture
- Food Ingredients Functions
- Texturizing Agent
- Food and Nutrition Applications
- Condensed Milk
- Mousse
- Puddings
- Yogurt
