EXPLORE MORE CATEGORIES
- Home
- ยป
- Our Products
- »
- Spreadable Agar Agar Type Wonder Gel
Spreadable Agar Agar Type Wonder Gel
Agar Agar type Wonder Gel is perfect vegetable substitute to traditional animal gelatin that provides a soft & delicate texture with smooth spreadability & creaminess. It is ideal for vegetarian & vegan diets as it is made from a natural plant-based source.
In water-based systems, they take on different states and their primary purpose is thickening and /or gelation. Secondary functionalities include emulsifying, whipping, suspending, and encapsulating.
High versatility in applications such as cake glaze, decorative piping gel, yogurt, soft puddings, creamy custards, spreadable cheese etc.
Wonder Gel is easy to use without additional gelling aids, with high water binding capacity and high in dietary fibre. Wonder Gel has excellent synergy with sugar and other hydrocolloids and its low gelling point and easy and rapid dissolution at 70-800C allows convenient management on industrial production lines. Wonder Gel is a replacement for LM Pectin and Iota Carrageenan also.
Application
Wondergel is used in making Jams and Marmalades, Sugar-only jam, Custards, Pie Fillings and Crème Chantilly, Spreadable Cheese, Set Yogurt, Stirred Yogurt and Greek-style yogurt, Chocolate Milk, Ready-to drink Beverages, Fruit-based Soft Drinks, Mayonnaise, Sauces, Salad Dressings, Dipping Sauces, Ketchup, Cake Glaze, Crème brulee, Flans and Panna Cotta, Condensed Milk, Sherbet and Sorbet.
Spreadable Agar Agar Agar Wondergel 50
Product Price: Rs 2,025 / KgGet Best Price
Product Brochure
Product Details:
| Salmonella | Absent in 20 g UFC/g |
| Ash | Less Than 5.00% |
| Arsenic | Less Than 1.00 ppm |
| Mercury | Less Than 3.00 ppm |
| pH | 5.00 - 7.50 (solution 1.5%) |
| Total Heavy Metals as Pb | Less Than 10.00 ppm |
| E Coli | Absent in 20 g UFC/g |
| Loss on drying | Less Than 18.00% |
| Turbidity | 10.00 - 30.00 NTU |
| Yeast and Moulds | Less Than 100 UFC/g |
| Lead | Less Than 5.00 ppm |
| Gel Strength | 50-80 gr/cm2 (100 deg C) |
| Particle size | 100% pass 80 mesh% |
| Total Plate Count | Less Than 1000 UFC/g |
| Coliforms | Absent in 0.10 g UFC/g |
| Insoluble ash in HCI | Less Than 0.10% |
Wonder gel – 50 has the ability todissolve completely at 75oC to form a smoothy spreadable gel-sol up on cooling.
Applicative Benefits of WONDERGEL 50
- Allows great stability of the product
- Improves mouth-feel and flavor release
- Allows modifications of the production technology and balances variations in the different employment of raw materials.
- It offers a good and homogeneous structure
- Reduce syneresis in the final products.
Application Areas:
- Wondergel@ 50 can be used for soft gel glaze or soft filling pastes.
Recommended Dosage:
- Min 0.5% - for soft gelatinized paste
- Max 2.0% - for strong gelatinized paste.
Properties:
- Low Gel Strength.
- Dissolves completely at lower temperature (75-80°C).
- Low gelling point (33-35 °C)
- Thermo reversible gel.
- Highly spreadable gel.
- Does not require gelling aids (eg. KCl in standard k-Carrageenan)
- 100% BSE (Bovine Spongiform Encephalopathy)- free
- High content of natural dietary fibres (contains up to 70% total dietary fibre)
- High clarity with neutral taste and odour.
- It imparts a pleasantly smooth, creamy and full-bodied mouth feel
- High water-binding capacity to minimize syneresis and offers a good and homogeneous structure in the final products
- Excellent synergy with sugar, dairy products and other hydrocolloids (ie. low methoxyl pectin).
- Suitable for various Cultural, Religious, and Dietary preferences (vegan, vegetarian)
- Replacer for animal gelatin, LM pectin, Iota Carrageenan.
Get Best QuoteRequest A Callback
Spreadable Agar Agar Wondergel
Product Price: Rs 2,025 / KgGet Best Price
Product Brochure
Product Details:
| Grade | Food Grade |
| Brand | Meron |
| Turbidity | 10.00 - 30.00 NTU |
| Coliforms | Absent in 0.10 g UFC/g |
| Yeast and Moulds | Less Than 200 200 |
| Cadmium | Less Than 1.00 ppm |
| Total Heavy Metals as Pb | Less Than 10.00 ppm |
| Water Absorbtion | Less Than 75 ml |
| Mercury | Less Than 1.00 ppm |
| E Coli | Absent in 20 g UFC/g |
| Insoluble matter | Less Than 1.00% |
| pH solution | 5.00 - 7.50 ( 1.5% ) |
| Total Plate Count | Less Than 1000 UFC/g |
| Ash | Less Than 6.50% |
| Lead | Less Than 5.00 ppm |
| Starch | Less Than 5.00 ppm |
| Insoluble ash in HCI | Less Than 0.50% |
| Particle Size | 100% pass 80 mesh% |
| Loss on Drying | Less Than 22.00% |
| Arsenic | Less Than 3.00 ppm |
| Gel Strength | 150-250 gr/cm2 |
| Salmonella | Absent in 20 g UFC/g |
| Country of Origin | Made in India |
In water-based systems, they take on different states and their primary purpose is thickening and/or gelation. Secondary functionalities include emulsifying, whipping, suspending, and encapsulating. High versatility in applications such as cake glaze, decorative piping gel, yogurt, soft puddings, creamy custards, spreadable cheese etc. WonderGel is easy to use without additional gelling aids, with high water binding capacity and high in dietary fibre. WonderGel has excellent synergy with sugar and other hydrocolloids and its low gelling point and easy and rapid dissolution at 70-80oC allows convenient management on industrial production lines. Wonder Gel is a replacement for LM Pectin and Iota Carrageenan also.
Application:
- Wondergel is used in making Jams and Marmalades, Sugar-only jam, Custards, Pie Fillings and Crème Chantilly, Spreadable Cheese, Set Yogurt, Stirred Yogurt and Greek-style yogurt, Chocolate Milk, Ready-to drink Beverages, Fruit-based Soft Drinks, Mayonnaise, Sauces, Salad Dressings, Dipping Sauces, Ketchup, Cake Glaze, Crème brulee, Flans and Panna Cotta, Condensed Milk, Sherbet and Sorbet.
Properties:
- Low Gel Strength.
- Dissolves completely at lower temperature (75-80°C).
- Low gelling point (33-35 °C)
- Thermo reversible gel.
- Highly spreadable gel.
- Does not require gelling aids (eg. KCl in standard k-Carrageenan)
- 100% BSE (Bovine Spongiform Encephalopathy)- free
- High content of natural dietary fibres (contains up to 70% total dietary fibre)
- High clarity with neutral taste and odour.
- It imparts a pleasantly smooth, creamy and full-bodied mouth feel
- High water-binding capacity to minimize syneresis and offers a good and homogeneous structure in the final products
- Excellent synergy with sugar, dairy products and other hydrocolloids (ie. low methoxyl pectin).
- Suitable for various Cultural, Religious, and Dietary preferences (vegan, vegetarian)
- Replacer for animal gelatin, LM pectin, Iota Carrageenan.
Ingredients:
- Spreadable Agar Agar Type WONDER GEL 150 - 0.20%
- Whole Milk 3.5% fat - 81.80%
- Skim milk Powder - 9.00%
- Culture - 9.00%
Preparation:
- Add Spreadable Agar Agar Type WONDER GEL - 150,skim milk powder to the whole milk pasteurize at 90°C
for 5 minutes and mix well untill it dissolves well. - Cool down to 42 - 4°C and inoculate with culture.
- Cool down until 25°C and allow fermentation for 24 hours
- Final yoghurt is spoonable and smooth without significant syneresis.
Get Best QuoteRequest A Callback
Spreadable Agar Agar Wondergel 200 (Spreadable Agar)
Product Price: Rs 2,025 / KgGet Best Price
Product Brochure
Product Details:
| Grade | Food Grade |
| Form | Powder |
| Usage/Application | Cheese |
| Brand | Meron |
| Salmonella | Absent in 20 g UFC/g |
| Total Plate Count | Less Than 1000 UFC/g |
| Total Heavy Metals as Pb | Less Than 10.00 ppm |
| Insoluble ash in HCI | Less Than 0.10% |
| Gel Strength | 200-250 gr/cm2 (100 deg C) |
| Cadmium | Less Than 1.00 ppm |
| Loss on Drying | Less Than 18.00% |
| Mercury | Less Than 1.00 ppm |
| pH Solution | 5.00 - 7.50 ( 1.5% ) |
| Particle Size | 100% pass 80 mesh% |
| Turbidity | 10.00 - 30.00 NTU |
| Ash | Less Than 5.00% |
| Yeast and Moulds | Less Than 100 UFC/g |
| Coliforms | Less Than Absent in 0.10 g UFC/g |
| E Coli | Absent in 20 g UFC/g |
| Lead | Less Than 5.00 ppm |
| Arsenic | Less Than Arsenic ppm |
| Country of Origin | Made in India |
Wonder gel 200 has the ability to dissolve completely at 75oC to form a smoothyspreadable gel-sol up on cooling.
Applicative Benefits of Wondergel 200:
- Allows great stability of the product
- Improves mouth-feel and flavor release
- Allows modifications of the production technology and balances variations in the different employment of raw materials.
- It offers a good and homogeneous structure
- Reduce syneresis in the final products.
Application Areas:
- Wondergel 200 can be used for soft gel glaze or soft filling pastes.
Recommended Dosage:
- Min 0.5% - for soft gelatinized paste
- Max 2.0% - for strong gelatinized paste.
Get Best QuoteRequest A Callback
Spreadable Agar Agar Wondergel 30
Product Price: Rs 2,025 / KgGet Best Price
Product Brochure
Product Details:
| Grade | Food Grade |
| Form | Powder |
| Usage/Application | Cake glaze, Drinking Yoghurt, Flavoured milk, smoothies, Mousee, Syrups & Fillings, Dips& Sauces |
| Brand | Meron |
| Ash | Less Than 5.00% |
| Lead | Less Than 5.00 ppm |
| Particle Size | 100% pass 80 mesh% |
| Arsenic | Less Than 3.00 ppm |
| Coliforms | Absent in 0.10 g UFC/g |
| Loss on Drying | Less Than 18.00% |
| E Coli | Absent in 20 g UFC/g |
| Insoluble ash in HCI | Less Than 0.10% |
| Gel Strength | 30-50 gr/cm2 (100 deg C) |
| pH solution | 5.00 - 7.50 (1.5%) |
| Salmonella | Absent in 20 g UFC/g |
| Total Plate Count | Less Than 1000 UFC/g |
| Mercury | Less Than 1.00 ppm |
| Total Heavy Metals as Pb | Less Than 10.00 ppm |
| Turbidity | 10.00 - 30.00 NTU |
| Cadmium | Less Than 3.00 ppm |
| Yeast and Moulds | Less Than 100 UFC/g |
| Country of Origin | Made in India |
Wonder gel – 30 has the ability todissolve completely at 75o C to form a smoothyspreadable gel-sol up on cooling.
Applicative Benefits of Wondergel 30
- High water-binding capacity to minimize syneresis and offers a good and homogeneous structure in the final products.
- It imports a pleasantly smooth, creamy and full–bodied mouth feel.
- Excellent synergy with sugar, dairy products and other hydrocolloids (ie. Low methoxyl pectin).
- Allows for applications in products for vegetarians, vegans diabetics and celiac.
- 100% vegetal origins allows fulfillment of cultural and religious needs in which products of animal origins are not suitable.
- 100% BSE (Bovin Spongiform Encephalopathy) – free.
- Able to dissolve completely at lower than cooking temperature (75-80oC).
- High clarity with neutral taste and odour.
Application Areas:
- WONDERGEL 30 can be used for soft gels, cold glaze, soft filling pastes.
Recommended Dosage:
- Min 0.5%-for soft gelatinized paste
- Max 2.0%- for strong gelatinized paste.
Get Best QuoteRequest A Callback
Spreadable Agar Agar Wondergel 100
Product Price: Rs 2,025 / KgGet Best Price
Product Brochure
Product Details:
| Lead | Less Than 5.00 ppm |
| Cadmium | Less Than 1.00 ppm |
| E Coli | Absent in 20 g UFC/g |
| Arsenic | Less Than 3.00 ppm |
| Yeast and Moulds | Less Than 100 UFC/g |
| Ash | Less Than 5.00% |
| Particle Size | 100% pass 80 mesh% |
| Salmonella | Absent in 20 g UFC/g |
| Insoluble ash in HCI | Less Than 0.10% |
| Coliforms | Absent in 0.10 g UFC/g |
| Turbidity | 10.00 - 30.00 NTU |
| Loss on Drying | Less Than 18.00% |
| Total Heavy Metals as Pb | Less Than 10.00 ppm |
| Total Plate Count | Less Than 1000 UFC/g |
| Gel Strength | 100 - 200 gr/cm2 |
| Mercury | Less Than 1.00 ppm |
Wonder gel – 100 has the ability to dissolve completely at 75oC to form a smoothyspreadable gel-sol up on cooling.
Applicative Benefits of WONDERGEL 100
- Allows great stability of the product
- Improves mouth-feel and flavor release
- Allows modifications of the production technology and balances variations in the different employment of raw materials.
- It offers a good and homogeneous structure.
- Reduce syneresis in the final products.
Application Areas:
Wondergel 100 can be used for soft gel glaze or soft filling pastes.
Recommended Dosage:
- Min 0.5% - for soft gelatinized paste
- Max 2.0% - for strong gelatinized paste.
Properties:
- Low Gel Strength.
- Dissolves completely at lower temperature (75-80°C).
- Low gelling point (33-35 °C)
- Thermo reversible gel.
- Highly spreadable gel.
- Does not require gelling aids (eg. KCl in standard k-Carrageenan)
- 100% BSE (Bovine Spongiform Encephalopathy)- free
- High content of natural dietary fibres (contains up to 70% total dietary fibre)
- High clarity with neutral taste and odour.
- It imparts a pleasantly smooth, creamy and full-bodied mouth feel
- High water-binding capacity to minimize syneresis and offers a good and homogeneous structure in the final products
- Excellent synergy with sugar, dairy products and other hydrocolloids (ie. low methoxyl pectin).
- Suitable for various Cultural, Religious, and Dietary preferences (vegan, vegetarian)
- Replacer for animal gelatin, LM pectin, Iota Carrageenan.
Get Best QuoteRequest A Callback