Agar-agar 1200

Agar-agar (agar) is a natural product of plant origin without odor and foreign taste, which is extracted from certain species of seaweed. Agar is the best alternative to gelatin , which is a product of animal origin and has a light taste and smell of meat broth. Agar is an ideal gelling agent for adding to desserts, confectionery and vegetarian products. The gelling power of agar is ten times greater than that of gelatin. Agar is one of the best options to replace other gelling products (carrageenan, pectin and others), it has the best density, it is one of the best gelling agents.

Agar-agar can be used to prepare sweet or savory dishes, namely for jellies, cakes, puddings, syrups, dairy jelly desserts, yogurts, ice cream (prevents the formation of ice crystals), meat and fish jellies, as a thickener for soups, sauces etc., as well as agar is used in the manufacture of canned food, cheese, mayonnaise, sherbet, marshmallows, souffle fillings in candy, etc.

Appearance of powder: powder from light cream to dark cream color, can be with a grayish shade.
Appearance of the well: gel prepared from water-based agar - colorless.
Taste and smell: without foreign smell and taste.

Characteristic: agar-agar does not dissolve in cold water, it only swells, absorbing water twenty times its weight. But it dissolves well in boiling water and forms solid gels even at such a low concentration as 0.5% (0.5 g of agar per 100 ml of water). The agar solution begins to turn into a gel at a temperature of 30-40 0C.

How to use: Dissolve agar in liquid (in water, fruit juice, broth), leave to swell for 30-60 minutes. Then bring the liquid to a boil, stirring constantly, boil until the agar is completely dissolved (approximately 4 minutes). Pour into molds. The prepared solution is cooled at room temperature. Complete solidification occurs in about 30 minutes. Agar-agar jelly maintains its texture even at an air temperature of 40 0C.

Estimated calculation of agar use:

• texture is very soft: 0.8 g / 500 ml (0.16%)
• soft texture: 1.5 g / 500 ml (0.3%)
• texture moderately dense: 2.5 g / 500 ml (0.5%)
• dense texture: 5 g / 500 ml (1%);
• texture is very dense: 7 g / 500 ml (1.4%)

Storage conditions: Store in a dry place at a temperature not exceeding 250C and relative humidity not exceeding 70%.
Shelf life: 12 months from the date of manufacture.