AGAR-AGAR

Format: 500g
Code 41296
Standard code 48669
Packaging 6u
Vegetable gelling agent, extracted from red algae.
Mode of use
Mix with cold liquid and heat to boiling while stirring. Gelation is obtained when the mixture is cooled to less than 40 °C. It can be reheated as many times as necessary.
Dosage
2 - 15g/kg
gelling agent: agar-agar (e406), dextrose
Its differential characteristic is that gelling occurs at approximately 40 °C, once gelled, it resists temperatures up to 70-80 °C. This allows not having to heat all the liquid to be gelled, thus keeping the flavor fresh. This also allows the introduction of other elements to the formula before its complete gelation.
Features
Jelly to serve hot or cold.
Vegetable gelatin that allows us to gel any liquid, turning it into a gelatin that can be served hot or cold. Its gelification takes place at approximately 40ºC. It resists heat (70-80°C) but not freezing. Thermo reversible. In acid mediums it gels less. Gelatin not very elastic.

Resistance to freezing

Very Low

Hydration

Hot

Temperature resistance

Thermo-reversible

Application medium

Liquids

Properties High transparency

  • Gelatin of vegetable origin.
  • Slow gelation.
  • Temperature resistant gelatine, up to 80 °C.
  • Gelling power 8 to 10 times higher than animal gelatin.
  • High transparency.
  • Allows gelling of acid liquids.
Elaborations
Possible
Elaborations
This vegetable gelling agent is ideal for cold and hot gelatines that resist more than 90ºC. It allows the creation of solid caviar, aspics, scratchable jellies and hot foams with light and stable textures. It also provides smoothness to cold purees and elegance to delicate veils in various preparations.

Frequently Asked Questions

Can I substitute agar-agar for animal gelatin in any recipe?
No, it is not always possible to substitute animal gelatine for AGAR-AGAR directly in all recipes. Although agar-agar is a stronger gelling agent (8 to 10 times more potent than animal gelatin), it has different properties. Agar-agar produces a firmer, less elastic texture, and is not suitable for recipes requiring a soft, gelatinous texture, such as mousse or certain soft jellies. In addition, agar-agar does not behave well in acidic media or in freezing, and its gelling is thermo-reversible, unlike animal gelatine. If you plan to make the substitution, it is advisable to adjust the dosage and test to obtain the desired result.
Why choose agar-agar instead of animal gelatin?
Agar-agar has a gelling power 8 to 10 times higher than that of animal gelatin, is of vegetable origin, resistant to high temperatures, and is highly transparent.
Is it suitable for special diets?
Yes, agar-agar has Halal, Kosher, Vegetarian and Vegan certifications. It is also GMO-free, non-ionized and trans fat-free.
Products
Products