Products

Cold Glaze Stabilizer (Glazemate)

Overview

Meron’s Cold Glaze Stabilizer

Glazemate, a ready to use Neutral Cold Glaze Stabiliser, which is a blend of Agar Agar and other essential ingredients. This has been formulated to ensure ease of use at the manufacturer’s end while at the same time resulting in superior finish and quality in the end product.

Glazemate’s glaze forms a gel layer that protects the finished product from drying out, preserves fruit ingredients, improves the freshness of the cake and makes it visually appealing.

Key Benefits of Glazemate

Creamy and shiny texture.
Consistent and firm gel texture.
Quick gelation on baked products.
High flexibility during glazing due to low gelling temperature.
Extra smooth mouth feel and high gloss shine.
Excellent transparency and spread ability.

Packing

HoReCa : 1 KG Pouch

Applications

DAIRY PRODUCTS

Relish delightful dairy recipes with high-quality Marine Hydrocolloids dairy stabilizers.

Agar Agar:

Dairy recipes like set yoghurt, ice-creams, kulfi, ice candies, popsicles, etc require stabilizer to gain the required consistency. Agar-Agar acts as a perfect stabiliser and improves the water retention capacity of dairy products. Based on the texture requirements, you can add other colloids with agar to prepare a more effective stabilizer.

Wondergel

Spreadable Agar Wondergel is an ideal choice to make creamy, thick & smooth dairy products such as set, stirred & drinkable yoghurts, flavoured milk, paneer etc. without significant syneresis.

Our range of Spreadable Agar Wondergel variants can be extensively used as stabilizers in many dairy recipes.

Carrageenan

Carrageenan is a widely used stabilizer among dairy processors, as it imparts optimal consistency and a good mouth feel. Our Carrageenan is ideal for making dairy products like ice-creams, yoghurts, flavoured milk and much more.

Alginate

Sodium Alginate’s strong thickening potential makes it a good choice for additives for chocolate milk and other dairy beverages. It imparts perfect consistency without compromising on the mouth feel.

Xanthan Gum

Xanthan Gum is primarily used as a thickening, stabilising & emulsifying agent. A small amount of Xanthan Gum when added to liquids can vastly increase the viscosity, making it useful for a variety of dairy products that require thickening. It is widely used in frozen desserts to prevent the crystallization and to improve the softness of final product.

BAKERY

Whip up bakery recipes with plant-based ingredients.

Agar Agar

Agar’s ability to gel and hold water has been experimented in the baking industry for a long time.

Bakers love it as it is a vegan way to stabilize icings, glazes, cheese cakes, tarts, pie fillings and coatings that make their products look extremely tempting. It provides the required viscoelastic properties to get the desired firmness in the final baked goods.

Wondergel

Spreadable Agar Agar Wondergel is an easy-to-use vegan substitute for the age-old gelatine. It provides required perfect texture and imparts balanced creaminess to the bakery items such as cake glaze, decorative piping gel, fruit fillings, fondants, cheese cake, creamy custards etc.

Carrageenan

Carrageenan produced at our facility is safe to use for bakery preparations. It can be used as a stabilizing agent in whipped creams, tarts and much more.

Sodium Alginate

Sodium Alginate is widely used in bakery recipes as a thickening agent for bakery toppings/icings or to increase freeze/thaw ability of various items such as bakery creams. Addition of alginates to various baked delicacies makes them resistant to temperature fluctuations and also helps in reducing the setting time. A pinch of Alginate improves the texture of baked goods.