- Agar Agar Is A Versatile Hydrocolloid Completely Soluble In Boiling Water.
- Special Agar Agar Powders Can Be Dissolved At Lower Temperature.
- For Delicious Pudding, Ice Creams, Jellies Bakery, etc.
- Falooda, Salad Dressings, Various Household Foods, and Confectionary.
- Imported from India (Sizes & Specifications are based on the India Market).
Agar is derived from seaweeds of the class Rhodophycea. Agar – a
world of products depend on it In Microbiology Biotechnology Food
Industry, Pharmaceuticals, Dentistry, etc. It acts as a
stabilizing thickening and gelling agent. 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. 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 been long exploited by the food industry as a
stabilizing and gelling agent. Agar-Agar gels at 35-45C and melts
at 80-95C.
