Agar Agar
Also known by its Japanese name, Kanten, Agar is mostly derived from Gelidium species a bright red sea vegetable with the botanical name of Gleidium Sesquipedale Species. The main functional characteristics of agar consist of their dissolution properties, high capacity of water retention, bright texture for firm gels, thickening as well as unique hysteresis which allows stabilizing several dairy applications among others. Agar can be the substitute of gelatin, yet has stronger setting properties so fewer amounts are required. Agar is also considered as a natural source of vegetable origin dietary fiber. Due to all its properties, agar is considered an excellent gelling agent and thickener in many processed foods such as yogurt, doughnuts, jam & marmalade, jelly candy, cheese, gelatin fruit desserts, meat products, bakery fillings and icings, dry/canned soups, and ice cream.
In order to adapt the agar to different applications, several added-value and sophisticated products are available.
- Quick Soluble Agar®, Setgel® and Setgum® are used solely or in combination with other hydrocolloids to enhance a wide versatile choice of stabilizers that respond to consumers needs in providing efficient solutions to every dairy application.
- Thixotropic Agar is a high quality functional product, a user-friendly agar that provides firm and strong gel to thick fluid solution with a stable texture and natural mouth-feel.
- Agar for microbiological application is also available with two different types the PURAGAR, and Alirose®.