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Wondergel 100 vs Wondergel 200: 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 100 is developed to deliver shine, smoothness and gel strength, making it ideal for applications where appearance and stability are critical. It excels in cake glazes, offering transparency, spreadability and a stable gel structure that enhances both texture and mouthfeel. In jams and marmalades, it improves consistency, supports flavor retention and prevents separation, while also controlling sugar crystallization and enhancing clarity. For fondant, Wondergel 100 ensures moisture control, flexibility, smoothness and easy shaping, making it an excellent choice for bakery and confectionery applications that demand glossy finishes and reliable stability.
Wondergel 200, on the other hand, is tailored for creamy dairy and spreadable applications, delivering texture, stability and sliceability. It enhances cheesecakes with smoothness, creaminess and structure, while ensuring stability during transportation and setting firmly at room temperature as a plant-based alternative to gelatin. In cream cheese, it provides consistent quality, prevents liquid separation and improves softness and spreadability. For spreads, Wondergel 200 enhances mouthfeel and flavor release, ensures stability during storage and transport and improves both pourability and texture consistency.
Whether it’s the shine, smoothness, and reliability of Wondergel 100 or the creamy textures, sliceability, and transport stability of Wondergel 200, both variants provide 100% plant-based alternatives that keep products functional, visually appealing, and consumer-friendly — from Marine Hydrocolloids.