Agar - Agar natural food gelling agent 100g TARGROCH

DESCRIPTION

Agar Agar Natural Food Gelling Agent 100g Targroch

- strong gelling agent
- universal due to lack of taste and smell
- used for culture media in laboratories

Agar-agar, often referred to as marine gelatin, is a gelling agent derived from the red algae family of marine algae. It is found in the cell walls of seaweed, belongs to the polysaccharide family, and is a mixture of agarose and agaropectin. In the food industry, it is known by the abbreviation E406 and is used in laboratories as a gelling and thickening agent, while also being a component of nutrients. It has no taste, no smell, and is colorless, making it highly versatile. It dissolves well in boiling water and melts at temperatures of 34–43 degrees Celsius. It should be remembered that the gelling properties of agar also depend on the pH of the solution; they decrease with acidic solutions. It also acts as an agent that deodorizes products and preserves their aroma.

COMPOSITIONS
Agar-agar.

APPLICATION
Pour the measured agar into a saucer or glass with a little cold water (preferably below 20°C). Soak for 10-15 minutes. Pour the contents into the food when it begins to boil. Stir frequently. The powder should dissolve after a maximum of 5 minutes.

RECOMMENDED CONDITION STORAGE INFORMATION
Store in a dry place at room temperature in a tightly closed container.

ALLERGEN INFORMATION
The plant also packages sesame, almonds, products containing sulfur dioxide (SO2 _{), gluten-containing products, and various nuts. Despite all efforts, the presence of traces of these raw materials in the product cannot be completely ruled out.}