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Agar Agar Food Grade Strips 10 Grams is a premium quality hydrocolloid derived from seaweed, offering an effective 100% vegetarian alternative to gelatin. Famous for its versatility, Agar Agar is excellent for producing delicious puddings, ice creams, jellies, bakery items, and more. It is especially valuable in the food industry as it allows for the creation of stable and clear gels without the need for additional colloids. Gelling at temperatures between 34°C to 42°C and melting from 80°C to 98°C, these strips are perfect for a variety of applications, including salad dressings, falooda, and various confectionery products such as gum, caramels, and marshmallows. Due to the growing demand for plant-based ingredients, Agar Agar has become increasingly popular for vegan and vegetarian recipes, making it an essential ingredient in modern cooking and baking.
Key Features
| Features | Description |
|---|---|
| 100% Vegetarian | Serves as a plant-based alternative to gelatin. |
| Gelling Range | Gels between 34°C to 42°C for optimal texture. |
| Melting Point | Melts at 80°C to 98°C, providing versatility in temperature management. |
| Versatile Application | Ideal for puddings, ice creams, jellies, and bakery products. |
| Stabilizing Properties | Enhances the texture and stability of various food products. |
| Attributes | Description |
|---|---|
| Product Type | Food Grade Agar Agar Strips |
| Weight | 10 Grams |
| Source | Derived from natural seaweed |
| Solubility | Completely soluble in boiling water |
| Color | Clear and colorless gel |
| Usage | Baking, confectionery, dairy products, salad dressings, and vegan recipes. |
*Disclaimer: The above description has been AI-generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.
Yes, Agar Agar can be dissolved in hot water and remains stable in cold dishes once set.
Unlike gelatin, Agar Agar is derived from seaweed, making it suitable for vegans and vegetarians.
For jellies, dissolve 1 to 2 grams of Agar Agar in 1 cup of boiling liquid, and let it cool to set.
While not strictly necessary, refrigerating helps with setting and enhances the texture.
Yes, although Agar Agar works effectively on its own, it can be combined with other gelling agents for different textures.
Brand: meron
Country Of Origin: India
Agar Agar is a Versatile Hydrocolloid completely soluble in Boiling water
Special Agar-Agar powders can be dissolved at lower temperature
For Delicious Pudding, Ice Creams, Jellies and Bakery etc
Falooda, Salad Dressings, Various Household Foods, Confectionery
Agar Agar is used as 100% vegetarian substitute for Gelatin in the food industry. The usage is fast gaining ground due to the worldwide shift for products of vegetable origin. Agar Agar has been used for many centuries as high performance gelling agent.
Its ability to produce clear colourless, odourless, and natural gels without the support of other colloids has long been exploited by the food industry as a stabilizing and gelling agent. Agar Agar gels at 34°C to 42°C and melts at 80°C to 98°C. 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 products like yoghurts, ice-creams, mousses, chocolate milks, custard tarts, custards etc.
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