➜Agar Agar Is A Versatile Hydrocolloid Completely Soluble In Boiling Water
➜Special Agar Agar Powders Can Be Dissolved At Lower Temperature
➜Agar Agar is used as a 100% vegetarian substitute for Gelatin (Manufactured from animal bones/skins)in the food industry. This usage is fast gaining ground due to the worldwide shift to products of vegetable origin.
➜Agar can also be used as a coagulator; thickening agent, emulsifier and stabilizer in the manufacture of confectionaries like gums, caramels, marshmallows etc.
➜Agar Agar is used in dairy based products like yoghurts, ice-creams, mousses, chocolate milks, custard tarts, custards etc. incorporation takes place at pasteurization stage. It is considered as a cost effective stabilizer for dairy products where water retention is of importance. It can also be mixed with other colloids to improve their final texture.
