Agar is a versatile and widely used substance in the food industry, derived from red algae. Known for its powerful gelling properties, agar is used as a stabilizer, thickener, and gelling agent in a wide range of food products.
Agar’s versatility extends across multiple food categories:
- Confectionery: Used in jellies, gummies, and candies to provide a firm texture.
- Dairy-Free Products: Agar is used in vegan cheese and dairy-free alternatives to replicate the texture of traditional dairy products.
- Bakery: As a thickener or stabilizer, agar enhances the texture of bakery fillings and toppings.
- Canned Foods: Agar prevents syneresis (water loss) in canned foods, maintaining texture and appearance during storage.
Agar is a powerful, plant-based gelling agent with diverse applications in the food industry. From vegan-friendly desserts to canned foods, agar enhances texture, stability, and shelf life while catering to the growing demand for healthier, plant-based alternatives. With its strong gelling properties and versatility, agar remains a popular and essential ingredient for manufacturers.
- Excellent Gelling Agent
- Plant-Based and Vegan-Friendly
- High in Fiber and Low in Calories
- Versatility in Food Applications
- Long Shelf Life and Heat Stability
