Spreadable Agar Agar Type Wonder Gel

Approx. Rs 1,850 / KgGet Latest Price

Product BrochureProduct Details:

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.

Approx. Rs 1,840 / KgGet Latest Price

Product BrochureProduct Details:

Wonder gel – 100 has the ability to dissolve completely at 75^oC 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.

Approx. Rs 1,840 / KgGet Latest Price

Product BrochureProduct Details:

Wonder gel  200 has the ability to dissolve completely at 75^oC 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.

Approx. Rs 1,850 / KgGet Latest Price

Product BrochureProduct Details:

Wonder gel – 30 has the ability todissolve completely at 75^o 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 (75-80^oC).
• 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.

Approx. Rs 1,300 / KgGet Latest Price

Product BrochureProduct Details:

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

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.

Product Price :Get Latest Price

Product BrochureProduct Details:

Agar Agar type WonderGel 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. 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.