Hoang Diep Ltd. products

Agar Agar is used as a 100% vegetarian substitute for Gelatin (manufactured from animal bones/skins) in the food industry. This usage is fast gaining ground due to the worldwide shift to products of vegetable origin. Confectionery : Agar-Agar has been used for many centuries as a high performance gelling agent. Its ability to produce clear, colorless, odorless and natural gels without the support of other colloids has long been exploited by the food industry. Agar-Agar gels at 34-39°C and melts at 80-95°C. Agar can also be used as coagulator, thickening agent, emulsifier and stabilizer in the manufacture of confectioneries like gums, caramels, etc.