Agar Agar Food Grade Strips is derived from seaweeds of the Rhodophyceae class. It is used as a high performance gelling agent, especially as a 100% vegetarian substitute for Gelatin, which is manufactured from animal bones and skin in the food industry. 

Agar Agar Food Grade Strips can be used to make jellies, puddings, and custards. To make jelly, it is boiled in water until the solids dissolve. Sweeteners, flavoring, coloring and fruits or vegetables are then added and the liquid is poured into molds to be served as desserts and vegetable aspics, or incorporated with other desserts, such as a jelly layer in a cake.

Agar Agar’s ability to produce clear colourless, odourless, and natural gels without the support of other colloids has long been used by the food industry as a stabilizing and gelling agent. Agar Agar gels at 34°C to 42°C and melts at 80°C to 98°C. This unmatched natural hysteresis offers a great advantage, particularly with regard to the shelf life of food preparations.

Puddings

Ice Cream

Jellies

Falooda

Salad dressings

Various household foods

Confectionery

Dairy products

Preservatives

Restaurant uses

Additional info   

Clarity: Clear

Moisture: 20% Max

Ash: Less Than 2.0%

Gel Strength: Greater Than 400 Gm/Cm2

Gelling Temperature: 38-42 deg C

Melting Temperature: 88-92 deg C

 

PACKING

Pack Size: 25 gm

Pack Type: 2kg, 5kg, 10kg, 20kg, 25kg export-worthy cartons