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A new development in the World of Hydrocolloids<\/p>\n
FAST SOLUBLE AGAR<\/strong><\/p>\n Conventional Agar-Agar has been well known as a hydrocolloid of purely vegetarian origin with an Why now this new type of softgelagar easy series? \u2022 Fast solubility Hence, this newest innovative product can be a breakthrough especially for applications which do not Could we raise your interest?<\/p>\n Please click the link below for more details !<\/p>\n
excellent water binding capacity, and as such is well introduced in the world of the food industry.
Furthermore, we presented to our customers already some years ago the specialty softgelagar with
particularly low gel strengths for all applications where softness or a creamy consistency are required, such
as the full range of dairy products, ready-made puddings, and many more.<\/p>\n
This newly developed specialty offers on top of the already well known advantages of the softgelagar series
yet the following :<\/p>\n
\u2022 Easy dispersion in high sugar concentration
\u2022 High synergy with sugar
\u2022 Soluble at the comparatively low temperature of 80\u00b0C, instead of cooking at 100\u00b0C of conventional agar. And \u2013 what is more! – the in-house tests by the manufacturer have shown that even at this lower temperature the complete dissolution of the agar powder and consequently the given gel strength are kept up as specified.
\u2022 That means: High gel strength and performance at lower temperature.
\u2022 Good synergy with milk protein at all pH-values.<\/p>\n
tolerate a process at cooking temperature.
For a start, we offer 2 types of this new product:
softgelagar easy 500<\/strong>
softgelagar easy 300<\/strong><\/p>\n