B&V - The Agar Company GELAGAR
B&V - The Agar Company Gelagar is a complete range of tailored food grade agar agar powders especially developed to be used in all different confectionery and bakery applications.
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Product families
Applications
- Bakery
- Confectionery
- Dairy
- Desserts & Fruit Preparations
- Other Food Applications
Product Families
- Gums & Hydrocolloids
- Starches & Thickeners
Other characteristics
- End Uses
Candies, Chocolates, Creams, Custard, Doughnut, Filling Applications, Glazings, Ice Cream, Jams, Jellies, Marmalades, Marshmallow, Puddings
- Functions
- Thickener
- Ingredient Name
- Agar
- Labeling Claims
- Natural, Naturally Derived
- Natural
- Naturally Derived
- Markets
- Food & Nutrition
- Properties
Medium to very high gel strength (600-1000+ gr/cm2 – Nikkan) Forms firm or elastic gels with a rapid setting time Low synaeresis gels Available in different meshes and viscosities Synergies with sugar (possible to dissolve together) High synergies with albumin in whipped or aerated preparations Cooking stability (also at low pH) No effect on flavors Different gelling temperatures from 35 to 43 °C Different melting temperatures from 85 to 95 °C
- Ingredient
- Agar
- Technology
- Food Ingredients
- Ingredient Origin
- Natural Origin
- HIGHLIGHTS
Gelagar adapts to different levels of water hardness and has a fast and complete dissolution as the solution reaches the boiling temperature.. It is used in addition or as a substitute of pectin in jams and marmalades, as a replacement to gelatin and as a thickening ingredient in soufflés and custards.
- Food Additive Number
- E 406, INS 406
- Food Ingredients Functions
- Thickener
- Food and Nutrition Applications
- Candies
- Chocolates
- Creams
- Custard
- Doughnut
- Filling Applications
- Glazings
- Ice Cream
