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AGAR AGAR

AGAR AGAR is derived from seaweeds of the class RHODOPHYCEAE.

Agar-a world of products depends on it: in Microbiology, Biotechnology, Food Industry, Pharmaceuticals, Dentistry etc. It acts as a stabilizing, thickening and gelling agent.

We are in the field of Agar manufacture for over three decades and have been successful in offering all types of Agar Agar namely Food, Bacteriological and Pharmaceutical Grade.

Agar Agar Properties

• Agar Agar is versatile hydrocolloid completely soluble in boiling water.
• Special Agar Agar powders can be dissolved at lower temperatures.
• Agar Agar provides odourless, colourless superior quality gels even at very low concentrations.
• Agar Agar has good synergies with sugar and with different hydrocolloids.
• Agar Agar is the strongest natural gelling agent.
• Agar Agar provides a thermoreversible gel.
• Agar Agar gels at temperature from 34 to 42^oC and melts at temperatures from 80 to 98^oC
• Agar Agar is the only hydrocolloid that gives gels that can stand sterilization temperatures.

APPLICATION OF FOOD GRADE AGAR AGAR

Agar Agar is used as 100% vegetarian substitute for Gelatin (manufactured from animal bones and skin) in the food industry. The usage is fast gaining ground due to the worldwide shift for products of vegetable origin. Agar Agar has been used for many centuries as high performance gelling agent.

Its ability to produce clear colourless, odourless, and natural gels without the support of other colloids has long been exploited by the food industry as a stabilizing and gelling agent. Agar Agar gels at 34 to 42^OC and melts at 80 to 98^OC. This unmatched natural hysteresis offers a definite advantage particularly with regard to the shelf life of food preparations.

CONFECTIONARY

Agar can also be used as a coagulator; thickening agent, emulsifier and stabilizer in the manufacture of confectionaries like gums, caramels, marshmallows etc.

FRUIT JUICE SOFT CANDY

The transparency and taste of the soft candy will become better if 0.8 -1.5% Agar Agar is added.

DAIRY PRODUCTS

Agar Agar is used in dairy based products like yoghurts, ice-creams, mousses, chocolate milks, custard tarts, custards etc. incorporation takes place at pasteurization stage. It is considered as a cost effective stabilizer for dairy products where water retention is of importance. It can also be mixed with other colloids to improve their final texture.

JAM AND BAKERY

Agar is used as a thickening agent in low calorie marmalades, jams, processed meat products, bakery fillings, icings, prepared soups, ice-creams, etc. and as a gelation agent in doughnuts, low calorie marmalades, jams, jelly candy, fruit yogurts, acidified creams, cheese, puddings, custards, flans, fruit desserts, whipped fruit pulp, etc. Agar can also be used in spreadable products likehoney, butter, peanut butter, jam products like honey butter, peanut butter, jam products (Substitution of pectin to decrease sugar level).

OTHER APPLICATIONS OF AGAR AGAR FOOD GRADE