Agar Agar is derived from seaweeds of the class Rhodophyceae. It has been used for many centuries as high performance gelling agent. It is used as a 100% vegetarian substitute for Gelatin which is manufactured from animal bones and skin in the food industry. This is fast gaining ground due to the worldwide shift for products of vegetable origin.
It can be used to make jellies, puddings, and custards. For making jelly, it is boiled in water until the solids dissolve. Sweetener, flavoring, coloring, fruit or vegetables are then added and the liquid is poured into molds to be served as desserts and vegetable aspics, or incorporated with other desserts, such as a jelly layer in a cake.
Its ability to produce clear colourless, odourless, and natural gels without the support of other colloids has long been exploited by the food industry as a stabilizing and gelling agent. Agar Agar gels at 34°C to 42°C and melts at 80°C to 98°C. This unmatched natural hysteresis offers a definite advantage particularly with regard to the shelf life of food preparations.
Types of products:
· Agar Agar Gracilaria having Gel strength ranging from600 - 1200gm/cm2 in powder form
· Agar Agar in strips/shreds form
· Agar Agar in flakes form
· Agar Agar Gelidium having Gel strength above 600gm/cm²
· Tailor made Agar Agar is also given as per customer’s requirements
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