Agar
Key benefits of using Agar include vegan friendly, clean label, and solubility.
Key functions and benefits:
- Thickening, stabilising, forming gels and films
- Useful when firm gels are desired
- Reduces sugar crystallisation in icings
- Suspends particulates
- Blends well with other hydrocolloids, proteins and carbohydrates
- Can be used as a clarifying agent in brewing
Agar is suitable for a range of applications including fruit preparations, bakery glazes, milk based desserts and confectionery; jellies, marshmallows.
Agar, or agar-agar, is a jelly-like substance consisting of polysaccharides obtained from the cell walls of some species of red algae, primarily from ‘ogonori’ and ‘tengusa’. Agar-agar is a natural vegetable gelatine counterpart. It is white and semi-translucent when sold in packages as washed and dried strips or in powdered form.
