Agar Agar Powder FEATURES Agar Agar - also called vegetable gelatin - is a thickening food additive with a white and yellow powder appearance with the code E406. Agar substance used as a "thickener" in the food industry - is used in hundreds of different foods where the consistency is desired to be thickened and thus a more intense flavor is obtained. Agar-gelatin, which can also be used as an alternative to gelatin, which is a very valuable raw material for the food industry today, is a product of animal origin and is preferred as a plant-based product for vegetarians. It can be used in every product it is used in and provides the efficiency obtained with the use of gelatin. Agar dissolves in boiling water and forms a gel when cooled at 38° - 43°C, depending on the type of seaweed from which the agar is obtained. Unlike Gelatin gels that melt at 37°C - it does not melt until 85°C or above. In its applications in food products, it does not cause any problems such as keeping it at low temperatures in hot climate conditions. At the same time - since it does not melt at low temperatures like gelatin - the mouth-feeling effect it gives to the final product is excellent. This enormous difference between gel-forming temperature and melting temperature makes agar-agar unique for most applications. Many applications provide great advantages due to this single feature. Agar is used as a high performance stabilizer, thickener and gelling agent. They are widely used in glazes, coatings, moldable jellies and many other innovative products, which can be listed among confectionery and pastry products, as they form clear, odorless and natural-looking gels. Areas of Use and Food Applications: In the bakery products industry, agar gels can be used as stabilizers and thickeners in cake fillings, pastry creams and egg white meringue as they are resistant to high temperatures. Cakes, buns and many similar products are packaged in various packages before being presented to the consumer, and they often cause problems such as adhesion to the packaging. Especially in hot climate conditions, reducing the amount of water in the product and adding agar instead ensures a more stable, smoother product that does not stick to the packaging. Fruit Juice Filled Soft Candy Adding 0-8-1-5% Agar to the formulation while creating the product increases the transparency and clean taste profile of the soft candy product. Adding a certain amount of Agar to Pastries, depending on its ability to retain water, allows bread and cakes to be stored longer and have a cleaner taste. ?Trade Name of the Food Operator: Gusto Pastacılık Gıda San. Tic. Ltd. Ltd. Producer Business Registration Number: TR-34-K-039933 Origin: Türkiye TETT:10.2024
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