Hoang Diep - Model AG-001 -Agar-Agar

• Product code: AG-001
• Origin: Vietnam
• Price: Contact to get latest price
• Payment: LC/TT
• Min order: 01 Ton

Dairy Products

Agar-Agar is used in dairy based products like yoghurts, ice- creams, mousses, chocolate milks, custard tarts, custards, etc. It is a cost effective stabilizer for dairy products where water retention is of importance. It can also be mixed with other colloids to improve their final texture.

Beverage & Food Industry : Agar is used as a thickening agent in low calorie marmalades, jams, processed meat products, bakery fillings, icings, prepared soups, ice creams, etc. and as a gelation agent in doughnuts, low calorie marmalades, jams, jelly candy, fruit yoghurts, acidified creams, cheese, puddings, custards, flans, gelatin fruit desserts, whipped fruit pulp, etc. Agar can also be used in spreadable products like honey, butter, peanut butter, jam products (substitution of pectin to decrease sugar level).

Fruit Juice Soft Candy

The transparency and taste of soft candy will become better if 0.8-1.5% Agar-Agar is added.
Bread & Cake: Owing to its water-holding function, adding proper Agar-Agar can prolong storage time of bread and cake and improve their color and taste.
Meat & ham: Adding 2% Agar-Agar can form gel that can adhere effectively to scrap meat.
Beer Clarifier: As an auxiliary clarifier, Agar-Agar can accelerate the speed of clarifying and improve the effect of clarity.

Application

What is Agar-Agar powder?

• In combination with geslatine, agar-agar, also known as seaweed meal, is considered a 100% natural, but plant-derived food extracted from Gracilaria
• Gracilaria under the process of boiling, filtering, removing water and drying then make the final step is crush into powder.
• Agar-agar powder is given E 406 in the list of food additives.

Nutrious values 

• Agar-agar powder is a harmless product for human health, unless we consume a large amount of it will cause bloating.
• Otherwise, agar-agar powder has rich mineral elements such as calcium, iron, phosphorus, ...
• Because it is made up of soluble fiber, after the consumption, vegetable powder will "triple" when exposed to the liquid in the stomach to form a gel, this gel will "suck" fat as well as sugar. However, this gel can not be digested so it will "get" the body to export out along with fat and sugar.
• People who want to lose weight, then get used to it, because if we eat an average of 1gr of agar-agar powder per day, it will help reduce about 300 calories. So agar-agar powder can also be said to be a good friend to us, especially those who are in the "waist" mode.

What kind of vegetable was it?

• Agar is sold in two basic forms: powder and fiber.
• Yarns require pretreatment in cold water until the yarns are soft and then cooked, saying they are very time consuming.
• Powder is easy to use and most importantly, it can be cooked instantly.

Our company offers agar-agar powder produced by Dong Thanh Fishery trading Co., Ltd.

Can the agar-agar powder replace galatin or not? or the opposite case?

• Although galetin and agar-agar powder are all capable of bonding, linking food but if question for completely replacement, then the answer is NO.
• First, the process of using is different. Agar-agar powder requires being cooked at least 30 seconds before being allowed to cool, and after cooling, the hardening process begins. The mixture will solidify, harden.
• Secondly, agar-agar powder is able to freeze 8 times more than galetin, so once you want to replace galetin, you have to recalculate the dose accordingly.
• When using galetin the product will be spongy, like ice cream; and while with agar-agar powder, the product will be firm, brittle texture.
• The finished product is not frozen in the freezer because it will run out if it cools, and galetin is resistant to low temperatures.

How to use.

• 2gr agar-agar powder~06 sheets of galetin ~ 1cc
• On average 2g of agar-agar powder requires 500ml of liquid, but if finished product with fat, such as fresh cream, then reduce the amount of agar-agar powder.
• First mix the agar-agar in liquid at normal temperature (eg tap water, milk, ..) and boil it. When the mixture cools, it solidifies.

Preservation and expiry date.

• Agar-agar powder can be stored for 3 years at normal temperature, avoiding damp places and light.
• For desserts made with agar-agar powder, best to finish within 2 days or 48 hours. For marsh mallow, keep a week at the condition of storage in the refrigerator.

• 25kg Carton
• 25kg Carton
• As Request