AGAR-AGAR

Format: 500g
Code 41296
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
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.

Freezability

Activation temperature

Hot

Temperature resistance

Thermo-reversible

For use in

Elaborations
Possible
Elaborations
Products
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