FOOD INGREDIENTS 
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INGREDIENTS BY INDUSTRIES
NATURALINGREDIENTS
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Agar
Agar is a typical representative of the class that includes thickeners, stabilizers and gelling agents.
It is a hydrocolloid obtained from red algae from the Rhodophyceae class (Gracilaria, Gelidium, Ceramium, etc.).
Agar is insoluble in cold water. It dissolves completely only at temperatures of 95-100°C. Its high melting point is an advantage compared to the gelatin. In hot water, agar forms a colloidal solution, which, when cooled, turns into a high-quality durable jelly with a glassy fracture.
Agar-based gels are thermoreversible (as the jelly melts and hardens again). However, when acidic solutions of agar-agar are heated at high temperatures, hydrolytic degradation can occur.
The use of agar in the food industry is not limited and is regulated only by recipes and standards.
Appearance
Typically, a white to cream powder.
- confectionery (including low-calorie products), zephyr, marshmallow, marmalade, glaze, fillings, soufflé
- jellied fruits, jam, confiture, fruit and vegetable preserves
- chewing gum
- ice cream
- condensed milk
- mayonnaises
- baked goods (to slow down staling)
- clarification of drinks and beer
- canned meat and fish
- diabetic foods
- bacterial culture media, pharmaceuticals and cosmetics
Recommended Dosages
1-20 g per 1 kg of finished product, depending on the area of use.
Method of Application
Make the agar swell for 30-40 minutes, then put it into the water, heat and boil for at least 1 minute. Add sugar, molasses or puree and boil until the solids content equals the required amount. Add colorings, flavorings, citric acid, etc. just before bottling, if necessary.
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