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- 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.
Agar Agar Food Grade 600 GS
Product Price: Rs 1,500 / KgGet Best Price
Product Brochure
Product Details:
| Brand | Meron |
| Moisture | 15 per Max |
| Pack Size Available | 10 gram,25 gram,250 gram,500 gram,5 kg,10 kg,20 kg,25 kg |
| Pack Type Available | Sachet,Polybag,Polycontainer,Fibreboard Drum,Carton |
| PH | 6.0 - 7.5 |
| Ash | More than 3 per max |
| Gel Strenth | Less than 500 gm/cm 2 |
| Gelling Temperature | 37 - 41 deg C |
| Melting Temperature | 88 -93 deg C |
| Swelling Index | Less than equal to 9 ml |
| Water Absorption | More 75 ml |
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
Applications:
- Confectionary
- Agar can also be used as a coagulator
- Thickening agent, emulsifier and stabilizer in the manufacture of confectionaries like gums, caramels, marshmallows etc
- Fruit Juice & Soft Candy
- The transparency and taste of the soft candy will become better if 0.8 -1.5% Agar Agar is added.
Dairy Products:
- Agar Agar is used in dairy based products like yoghurts, ice-creams, mousses, chocolate milks, custard tarts, custards etc
- Incorporation takes place at pasteurization stage.
- It is considered as a cost effective stabilizer for dairy products where water retention is of importance.
- It can also be mixed with other colloids to improve their final texture.
Jam & Bakery:
- Agar is used as a thickening agent in low calorie marmalades, jams, processed meat products, bakery fillings, icings, prepared soups, ice-creams, etc.
- As a gelation agent in doughnuts, low calorie marmalades, jams, jelly candy, fruit yogurts, acidified creams, cheese, puddings, custards, flans, fruit desserts, whipped fruit pulp, etc. Agar can also be used in spreadable products like honey, butter, peanut butter, jam products like honey butter, peanut butter, jam products.
- It can also be a substitute for pectin to decrease sugar levels.
- Meat & Ham
- Adding 2% Agar Agar can form gel that can adhere effectively to scrap meat.
- Tender Coconut & Coconut jelly
- Cosmetics: It is used for making face masks, cosmetic creams, shower jelly, baby wash jelly, jelly soaps etc.
Bio Fertilizer:
- Agar Agar provides crickets and other feeder insects with a safe, clean water source in a convenient gel form.
- This easy-to-use formula eliminates many of the problems associated with traditional watering methods, such as the formation of deadly bacteria and loss through drowning.
- Due to its unique characteristics, Agar has gained tremendous importance in the field of cricket farming.
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Spreadable Agar Agar Agar Type Wondergel 50
Product Price: Rs 2,025 / KgGet Best Price
Product Brochure
Product Details:
| Ash | Less Than 5.00% |
| Insoluble ash in HCI | Less Than 0.10% |
| Loss on drying | Less Than 18.00% |
| Particle size | 100% pass 80 mesh% |
| Gel Strength | 50-80 gr/cm2 (100 deg C) |
| Turbidity | 10.00 - 30.00 NTU |
| pH | 5.00 - 7.50 (solution 1.5%) |
| Total Heavy Metals as Pb | Less Than 10.00 ppm |
| Lead | Less Than 5.00 ppm |
| Arsenic | Less Than 1.00 ppm |
| Mercury | Less Than 3.00 ppm |
| Total Plate Count | Less Than 1000 UFC/g |
| Yeast and Moulds | Less Than 100 UFC/g |
| Coliforms | Absent in 0.10 g UFC/g |
| E Coli | Absent in 20 g UFC/g |
| Salmonella | Absent in 20 g UFC/g |
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.
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Spreadable Agar Agar Type Wondergel
Product Price: Rs 2,025 / KgGet Best Price
Product Brochure
Product Details:
| Ash | Less Than 6.50% |
| Insoluble ash in HCI | Less Than 0.50% |
| Insoluble matter | Less Than 1.00% |
| Loss on Drying | Less Than 22.00% |
| Particle Size | 100% pass 80 mesh% |
| Water Absorbtion | Less Than 75 ml |
| Gel Strength | 150-250 gr/cm2 |
| Turbidity | 10.00 - 30.00 NTU |
| pH solution | 5.00 - 7.50 ( 1.5% ) |
| Starch | Less Than 5.00 ppm |
| Total Heavy Metals as Pb | Less Than 10.00 ppm |
| Lead | Less Than 5.00 ppm |
| Cadmium | Less Than 1.00 ppm |
| Mercury | Less Than 1.00 ppm |
| Arsenic | Less Than 3.00 ppm |
| Total Plate Count | Less Than 1000 UFC/g |
| Yeast and Moulds | Less Than 200 200 |
| Coliforms | Absent in 0.10 g UFC/g |
| E Coli | Absent in 20 g UFC/g |
| Salmonella | Absent in 20 g UFC/g |
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.
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Spreadable Agar Agar Type Wondergel 200 (Spreadable Agar)
Product Price: Rs 2,025 / KgGet Best Price
Product Brochure
Product Details:
| Ash | Less Than 5.00% |
| Insoluble ash in HCI | Less Than 0.10% |
| Loss on Drying | Less Than 18.00% |
| Particle Size | 100% pass 80 mesh% |
| Gel Strength | 200-250 gr/cm2 (100 deg C) |
| Turbidity | 10.00 - 30.00 NTU |
| pH Solution | 5.00 - 7.50 ( 1.5% ) |
| Total Heavy Metals as Pb | Less Than 10.00 ppm |
| Lead | Less Than 5.00 ppm |
| Cadmium | Less Than 1.00 ppm |
| Mercury | Less Than 1.00 ppm |
| Arsenic | Less Than Arsenic ppm |
| Total Plate Count | Less Than 1000 UFC/g |
| 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 |
| Salmonella | Absent in 20 g UFC/g |
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.
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Spreadable Agar Agar Type Wondergel 30
Product Price: Rs 2,025 / KgGet Best Price
Product Brochure
Product Details:
| Ash | Less Than 5.00% |
| Insoluble ash in HCI | Less Than 0.10% |
| Loss on Drying | Less Than 18.00% |
| Particle Size | 100% pass 80 mesh% |
| Gel Strength | 30-50 gr/cm2 (100 deg C) |
| Turbidity | 10.00 - 30.00 NTU |
| pH solution | 5.00 - 7.50 (1.5%) |
| Total Heavy Metals as Pb | Less Than 10.00 ppm |
| Lead | Less Than 5.00 ppm |
| Cadmium | Less Than 3.00 ppm |
| Mercury | Less Than 1.00 ppm |
| Arsenic | Less Than 3.00 ppm |
| Total Plate Count | Less Than 1000 UFC/g |
| Yeast and Moulds | Less Than 100 UFC/g |
| Coliforms | Absent in 0.10 g UFC/g |
| E Coli | Absent in 20 g UFC/g |
| Salmonella | Absent in 20 g UFC/g |
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.
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Spreadable Agar Agar Type Wondergel 100
Product Price: Rs 2,025 / KgGet Best Price
Product Brochure
Product Details:
| Ash | Less Than 5.00% |
| Insoluble ash in HCI | Less Than 0.10% |
| Loss on Drying | Less Than 18.00% |
| Particle Size | 100% pass 80 mesh% |
| Gel Strength | 100 - 200 gr/cm2 |
| Turbidity | 10.00 - 30.00 NTU |
| Total Heavy Metals as Pb | Less Than 10.00 ppm |
| Lead | Less Than 5.00 ppm |
| Cadmium | Less Than 1.00 ppm |
| Mercury | Less Than 1.00 ppm |
| Arsenic | Less Than 3.00 ppm |
| Total Plate Count | Less Than 1000 UFC/g |
| Yeast and Moulds | Less Than 100 UFC/g |
| Coliforms | Absent in 0.10 g UFC/g |
| E Coli | Absent in 20 g UFC/g |
| Salmonella | Absent in 20 g UFC/g |
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