Agar - Agar natural food gelling agent 100g TARGROCH

DESCRIPTION

Agar Agar natural food gelling agent 100g Targroch

- strong gelling agent
- universal due to the lack of taste and smell
- used for culture media in laboratories

Agar-agar, often referred to as sea gelatin, is a gelling agent made from the seaweed family red algae. It is found in the cell walls of seaweed, belongs to the polysaccharides, is a mixture of agarose and agaropectin. Known by the abbreviation E406 in the food industry, it is used in laboratories as a gelling and thickening agent while being a component of nutrients. It has no taste, no odor, and is colorless, making it very versatile. It dissolves well in boiling water and melts at 34-43 degrees Celsius. It is worth remembering that the gelling properties of agar also depend on the pH of the solution, they decrease with acidic solutions. In addition, it acts as an active ingredient that takes away the taste of the products and preserves their aroma.

COMPOSITIONS
Agar Agar.

APPLICATION
Pour the measured agar into a saucer or glass with some cold water (below 20°C is best) to soak. Soak for 10-15 minutes. Pour the contents into the food as it begins to cook. Stir frequently. The powder should settle after a maximum of 5) minutes.

RECOMMENDED CONDITION STORAGE INFORMATION
Store in a dry place at room temperature in a tightly closed container.

ALLERGEN INFORMATION
The plant also packs: sesame, almonds, products containing sulfur dioxide SO _{2 sub>, products containing gluten, various nuts. Despite all efforts, the presence of traces of these raw materials in the product cannot be 100% ruled out.}