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Description:
Agar is a polysaccharide extracted from natural seaweed. Instant agar is a technologically enhanced version of regular agar. Compared to regular agar, instant agar exhibits superior gelling properties and suspension characteristics, particularly at low temperatures. Consequently, it finds extensive application in a wide range of food products.
Features:
It can be totally soluble at 55-65℃ within 5- 7 minutes.
Application:
Yogurt. Rapid dissolution at low temperatures aligns with dairy processing workflows, minimizing nutrient degradation from high heat exposure.
Jam. Enhanced moisture absorption capacity effectively reduces water activity.
Custard cream. Traps fats within gel structures, significantly improving thermal stability.
Glazing. Delivers superior transparency and gloss while providing potent moisturizing properties.
Jam. Enhanced moisture absorption capacity effectively reduces water activity.
Custard cream. Traps fats within gel structures, significantly improving thermal stability.
Glazing. Delivers superior transparency and gloss while providing potent moisturizing properties.
Dissolution Temperature:
≥55℃
Dissolution Time:
5-7 min
Transparency:
better
Speed of Gelling:
quick
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For Research Use Only. Not For Clinical Use.