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Wondergel 30 vs Wondergel 50: The Perfect Spreadable Agar Agar Solutions

Wondergel, the spreadable form of Agar Agar derived from red seaweed, enhances dairy, bakery, confectionery and dessert applications with its plant-based functionality. Available in four specialized variants—Wondergel 30, Wondergel 50, Wondergel 100 and Wondergel 200—each is designed to meet specific formulation needs, delivering smooth textures, stability and benefits across a wide range of applications.
Wondergel 30 is ideal for applications where viscosity and moisture retention. It excels in fillings, syrups and drinkable yoghurt, ensuring gloss, stability and prevention of separation. In mousses and cake glazes, it provides creamy textures and enhanced mouthfeel, making it the preferred choice for liquid and semi-liquid systems in the dairy and bakery sector.
Wondergel 50, on the other hand, offers superior structure and thermo-reversible properties, making it perfect for premium desserts. Delivers a smooth, creamy consistency that sets firmly at room temperature, making it an excellent choice for mousses, panna cotta, set and stirred yoghurt. Its thermo-reversible properties, combined with glossy finishes and stable gel structures in cake glazes, ensure consistent and professional-quality results in bakery and confectionery applications.
Whether it’s the stability and viscosity control of Wondergel 30 or the firm structure and thermo-reversibility of Wondergel 50, each variant provides 100% plant-based alternatives that keep products stable, appealing, and consumer-friendly.