Agar-agar

Agar-agar is one of the strongest gelling agents used in the food industry. This product is obtained by extracting compounds from red and brown algae growing in the White Sea and the Pacific Ocean. It serves as a plant-based alternative to gelatin. It sets quite quickly at a temperature of 35–40°C. This product is completely tasteless, so it does not affect the flavor of the final dish. Additionally, due to its plant origin, it possesses natural antibacterial properties, allowing dishes prepared with it to have a longer shelf life compared to those made with gelatin.

Important: The product dissolves properly only in hot liquids or water at a temperature of 90°C and above. Upon cooling, it transforms into a clear and firm gel. If you plan to use the product in an acidic environment, it is recommended to first dissolve the agar in a hot liquid and only then add it to the mixture at temperatures up to 60°C.

Our agar-agar is perfectly suited for the preparation of:

Confectionery products;

Fruits in jelly, jams, confitures, and canned fruits and vegetables;

Chewing gum;

Ice cream;

Condensed milk;

Baked goods (slows down the staling process);

Canned meat and fish;

Products for diabetics.