| Product Description | Product specifications and parameters:
SKU | NAME | gel strength | Product introduction (common) | A498666-01-100g | Agar | gel strength (50-300 gr/cm²) | This food grade agar is specially developed for smearing jam, jam, glazing and pipe gel. It has high water binding capacity and excellent sugar synergy to ensure limited cracking caused by dehydration during storage;
Characteristics: low to ultra-low gel strength (50-300 gr/cm2), low viscosity and good transparency, excellent solubility for rapid heating system, highly synergistic effect with sugar and other hydrocolloids, low dehydration shrinkage and excellent water binding ability, high tolerance at low pH value, providing suitable for smearable products to replace fat/protein texture in diet/light products
Application: glazing, piping gel, frosting, fudge, cheese coating, ice cream ingredients, drinkable dairy products“ | A498666-01-500g | Agar | gel strength (50-300 gr/cm²) | This food grade agar is specially developed for smearing jam, jam, glazing and pipe gel. It has high water binding capacity and excellent sugar synergy to ensure limited cracking caused by dehydration during storage;
Characteristics: low to ultra-low gel strength (50-300 gr/cm2), low viscosity and good transparency, excellent solubility for rapid heating system, highly synergistic effect with sugar and other hydrocolloids, low dehydration shrinkage and excellent water binding ability, high tolerance at low pH value, providing suitable for smearable products to replace fat/protein texture in diet/light products
Application: glazing, piping gel, frosting, fudge, cheese coating, ice cream ingredients, drinkable dairy products“ | A498666-01-1kg | Agar | gel strength (50-300 gr/cm²) | This food grade agar is specially developed for smearing jam, jam, glazing and pipe gel. It has high water binding capacity and excellent sugar synergy to ensure limited cracking caused by dehydration during storage;
Characteristics: low to ultra-low gel strength (50-300 gr/cm2), low viscosity and good transparency, excellent solubility for rapid heating system, highly synergistic effect with sugar and other hydrocolloids, low dehydration shrinkage and excellent water binding ability, high tolerance at low pH value, providing suitable for smearable products to replace fat/protein texture in diet/light products
Application: glazing, piping gel, frosting, fudge, cheese coating, ice cream ingredients, drinkable dairy products“ | A498666-01-5kg | Agar | gel strength (50-300 gr/cm²) | This food grade agar is specially developed for smearing jam, jam, glazing and pipe gel. It has high water binding capacity and excellent sugar synergy to ensure limited cracking caused by dehydration during storage;
Characteristics: low to ultra-low gel strength (50-300 gr/cm2), low viscosity and good transparency, excellent solubility for rapid heating system, highly synergistic effect with sugar and other hydrocolloids, low dehydration shrinkage and excellent water binding ability, high tolerance at low pH value, providing suitable for smearable products to replace fat/protein texture in diet/light products
Application: glazing, piping gel, frosting, fudge, cheese coating, ice cream ingredients, drinkable dairy products“ | A498666-02-100g | Agar | gel strength (150-800 gr/cm²) | This food grade agar is specially developed for the production of yoghurt and dairy products. It helps prevent the denaturation of milk protein during pasteurization, and ensures the stability and homogeneous texture during storage. Due to the high content of edible fiber, this food grade agar provides favorable conditions for probiotic fermentation in fermented dairy products.
Characteristics: low to medium gel strength (150-800 gr/cm2), high dissolution rate (80 ° C, pasteurization temperature), good water binding ability and excellent thermal stability, high synergy with milk protein, the increase of dietary fiber content improves texture and consistency, and prolongs shelf life. It can be used in combination with pectin or other hydrocolloids
Application: normal temperature yogurt, shaped yogurt, drinking yogurt, stirring yogurt, mousse, pudding pie, condensed milk“ | A498666-02-500g | Agar | gel strength (150-800 gr/cm²) | This food grade agar is specially developed for the production of yoghurt and dairy products. It helps prevent the denaturation of milk protein during pasteurization, and ensures the stability and homogeneous texture during storage. Due to the high content of edible fiber, this food grade agar provides favorable conditions for probiotic fermentation in fermented dairy products.
Characteristics: low to medium gel strength (150-800 gr/cm2), high dissolution rate (80 ° C, pasteurization temperature), good water binding ability and excellent thermal stability, high synergy with milk protein, the increase of dietary fiber content improves texture and consistency, and prolongs shelf life. It can be used in combination with pectin or other hydrocolloids
Application: normal temperature yogurt, shaped yogurt, drinking yogurt, stirring yogurt, mousse, pudding pie, condensed milk“ | A498666-02-1kg | Agar | gel strength (150-800 gr/cm²) | This food grade agar is specially developed for the production of yoghurt and dairy products. It helps prevent the denaturation of milk protein during pasteurization, and ensures the stability and homogeneous texture during storage. Due to the high content of edible fiber, this food grade agar provides favorable conditions for probiotic fermentation in fermented dairy products.
Characteristics: low to medium gel strength (150-800 gr/cm2), high dissolution rate (80 ° C, pasteurization temperature), good water binding ability and excellent thermal stability, high synergy with milk protein, the increase of dietary fiber content improves texture and consistency, and prolongs shelf life. It can be used in combination with pectin or other hydrocolloids
Application: normal temperature yogurt, shaped yogurt, drinking yogurt, stirring yogurt, mousse, pudding pie, condensed milk“ | A498666-02-5kg | Agar | gel strength (150-800 gr/cm²) | This food grade agar is specially developed for the production of yoghurt and dairy products. It helps prevent the denaturation of milk protein during pasteurization, and ensures the stability and homogeneous texture during storage. Due to the high content of edible fiber, this food grade agar provides favorable conditions for probiotic fermentation in fermented dairy products.
Characteristics: low to medium gel strength (150-800 gr/cm2), high dissolution rate (80 ° C, pasteurization temperature), good water binding ability and excellent thermal stability, high synergy with milk protein, the increase of dietary fiber content improves texture and consistency, and prolongs shelf life. It can be used in combination with pectin or other hydrocolloids
Application: normal temperature yogurt, shaped yogurt, drinking yogurt, stirring yogurt, mousse, pudding pie, condensed milk“ | A498666-03-100g | Agar | gel strength (400-900 gr/cm²） | This food grade agar powder is specially developed for jam and fruit products to provide the main body of the product, help to maintain moisture and extend the shelf life.
Characteristics: medium to high gel strength (400-900 gr/cm2 – Nikkan), high transparency of gel, and good solubility combined with sugar, suitable for rapid heating system. When the temperature is higher than 75 ° C, the solubility changes with temperature, which has no effect on taste, reducing dehydration and shrinkage of gel. Low pH value/cooking stability
Application: jam, marmalade, fruit products, preservation“ | A498666-03-500g | Agar | gel strength (400-900 gr/cm²） | This food grade agar powder is specially developed for jam and fruit products to provide the main body of the product, help to maintain moisture and extend the shelf life.
Characteristics: medium to high gel strength (400-900 gr/cm2 – Nikkan), high transparency of gel, and good solubility combined with sugar, suitable for rapid heating system. When the temperature is higher than 75 ° C, the solubility changes with temperature, which has no effect on taste, reducing dehydration and shrinkage of gel. Low pH value/cooking stability
Application: jam, marmalade, fruit products, preservation“ | A498666-03-1kg | Agar | gel strength (400-900 gr/cm²） | This food grade agar powder is specially developed for jam and fruit products to provide the main body of the product, help to maintain moisture and extend the shelf life.
Characteristics: medium to high gel strength (400-900 gr/cm2 – Nikkan), high transparency of gel, and good solubility combined with sugar, suitable for rapid heating system. When the temperature is higher than 75 ° C, the solubility changes with temperature, which has no effect on taste, reducing dehydration and shrinkage of gel. Low pH value/cooking stability
Application: jam, marmalade, fruit products, preservation“ | A498666-03-5kg | Agar | gel strength (400-900 gr/cm²） | This food grade agar powder is specially developed for jam and fruit products to provide the main body of the product, help to maintain moisture and extend the shelf life.
Characteristics: medium to high gel strength (400-900 gr/cm2 – Nikkan), high transparency of gel, and good solubility combined with sugar, suitable for rapid heating system. When the temperature is higher than 75 ° C, the solubility changes with temperature, which has no effect on taste, reducing dehydration and shrinkage of gel. Low pH value/cooking stability
Application: jam, marmalade, fruit products, preservation“ | A498666-04-100g | Agar | gel strength (600-1000+ gr/cm²） | This food grade agar powder is specially developed for candy and baking applications. It can adapt to different degrees of water hardness, and quickly and completely dissolve when the solution reaches boiling temperature. It can be used as a supplement or substitute for pectin in jam and marmalade, as well as a substitute for gelatin, and as a thickening component in custard and custard.
Characteristics: Medium to very high gel strength (600-1000+gr/cm2 – Nikkan) forms a solid or elastic gel with rapid setting time. Low dehydration gel provides different mesh size and viscosity. Synergistic effect with sugar (may be dissolved together). Highly synergistic effect with albumin in stirring or aerated preparations. Cooking stability (also under low pH conditions) has no effect on taste
Different gelling temperatures at 35 to 43 ° C and different melting temperatures at 85 to 95 ° C
Applications: jelly, bird milk, zeffir, egg cream, jam, jam, soft candy, gelatin, baking filling, ice cream, pudding and pie, choko bomb, cream banana, doughnut, angel's kiss, tarting glaze, cotton candy“ | A498666-04-500g | Agar | gel strength (600-1000+ gr/cm²） | This food grade agar powder is specially developed for candy and baking applications. It can adapt to different degrees of water hardness, and quickly and completely dissolve when the solution reaches boiling temperature. It can be used as a supplement or substitute for pectin in jam and marmalade, as well as a substitute for gelatin, and as a thickening component in custard and custard.
Characteristics: Medium to very high gel strength (600-1000+gr/cm2 – Nikkan) forms a solid or elastic gel with rapid setting time. Low dehydration gel provides different mesh size and viscosity. Synergistic effect with sugar (may be dissolved together). Highly synergistic effect with albumin in stirring or aerated preparations. Cooking stability (also under low pH conditions) has no effect on taste
Different gelling temperatures at 35 to 43 ° C and different melting temperatures at 85 to 95 ° C
Applications: jelly, bird milk, zeffir, egg cream, jam, jam, soft candy, gelatin, baking filling, ice cream, pudding and pie, choko bomb, cream banana, doughnut, angel's kiss, tarting glaze, cotton candy“ | A498666-04-1kg | Agar | gel strength (600-1000+ gr/cm²） | This food grade agar powder is specially developed for candy and baking applications. It can adapt to different degrees of water hardness, and quickly and completely dissolve when the solution reaches boiling temperature. It can be used as a supplement or substitute for pectin in jam and marmalade, as well as a substitute for gelatin, and as a thickening component in custard and custard.
Characteristics: Medium to very high gel strength (600-1000+gr/cm2 – Nikkan) forms a solid or elastic gel with rapid setting time. Low dehydration gel provides different mesh size and viscosity. Synergistic effect with sugar (may be dissolved together). Highly synergistic effect with albumin in stirring or aerated preparations. Cooking stability (also under low pH conditions) has no effect on taste
Different gelling temperatures at 35 to 43 ° C and different melting temperatures at 85 to 95 ° C
Applications: jelly, bird milk, zeffir, egg cream, jam, jam, soft candy, gelatin, baking filling, ice cream, pudding and pie, choko bomb, cream banana, doughnut, angel's kiss, tarting glaze, cotton candy“ | A498666-04-5kg | Agar | gel strength (600-1000+ gr/cm²） | This food grade agar powder is specially developed for candy and baking applications. It can adapt to different degrees of water hardness, and quickly and completely dissolve when the solution reaches boiling temperature. It can be used as a supplement or substitute for pectin in jam and marmalade, as well as a substitute for gelatin, and as a thickening component in custard and custard.
Characteristics: Medium to very high gel strength (600-1000+gr/cm2 – Nikkan) forms a solid or elastic gel with rapid setting time. Low dehydration gel provides different mesh size and viscosity. Synergistic effect with sugar (may be dissolved together). Highly synergistic effect with albumin in stirring or aerated preparations. Cooking stability (also under low pH conditions) has no effect on taste
Different gelling temperatures at 35 to 43 ° C and different melting temperatures at 85 to 95 ° C
Applications: jelly, bird milk, zeffir, egg cream, jam, jam, soft candy, gelatin, baking filling, ice cream, pudding and pie, choko bomb, cream banana, doughnut, angel's kiss, tarting glaze, cotton candy“ |
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K2323148
Agar