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Agar Agar Food Grade Powder
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Agar Agar Food Grade Powder is derived from seaweeds of the Rhodophyceae class. It is used as a high performance gelling agent, especially as a 100% vegetarian substitute for Gelatin, which is manufactured from animal bones and skin in the food industry. Agar Agar Food Grade Powder can be used to make jellies, puddings, and custards. To make jelly, it is boiled in water until the solids dissolve. Sweeteners, flavoring, coloring and fruits or vegetables are then added and the liquid is poured into molds to be served as desserts and vegetable aspics, or incorporated with other desserts, such as a jelly layer in a cake. Agar Agar’s ability to produce clear colourless, odourless, and natural gels without the support of other colloids has long been used 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. This unmatched natural hysteresis offers a great advantage, particularly with regard to the shelf life of food preparations.
Bacteriological Grade Agar Powder
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Our products are the preferred choice of many, as they are grade assured and as per international quality management systems. Our experts ensure that payments are made on time and for that, we have online payment processing system to evade security issues. We have well maintained payment logs available for the convenience of our customers. The high-quality bacteriological grade agar powder we offer is available with a shelf life of 24 months.
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