Agar Agar Type Wondergel is a perfect vegetable substitute to traditional animal gelatin that provides a soft & delicate texture, creaminess and ability to spread smoothly. Wondergel 30 has the ability to dissolve completely at 75 degrees C to form a gel-sol up on cooling that can spread smoothly. It is ideal for vegetarian & vegan diets as it is made from a natural plant-based source.

In water-based systems, it takes on different states and its primary purpose is thickening and /or gelation. Secondary functionalities include emulsifying, whipping, suspending and encapsulating.

It has high versatility in applications such as cake glaze, decorative piping gel, yogurt, soft puddings, creamy custards, spreadable cheese etc.

Wondergel is easy to use without additional gelling aids, with high water binding capacity and high in dietary fibre. Wondergel has excellent synergy with sugar and other hydrocolloids and its low gelling point and easy and rapid dissolution at 70-800C allows convenient management on industrial production lines. Wonder Gel is a replacement for LM Pectin and Iota Carrageenan also.

Wondergel is used in making jams and marmalades, sugar-only jam, custards, pie fillings and crème chantilly, spreadable cheese, set yogurt, stirred yogurt and Greek-style yogurt, chocolate milk, ready-to drink beverages, fruit-based soft drinks, mayonnaise, sauces, salad dressings, dipping sauces, ketchup, cake glaze, crème brulee, flans and panna cotta, condensed milk, sherbet and sorbet.

Spreadable Agar Agar Type Wondergel 30 can be used for soft gels, cold glaze and soft filling pastes.

Ash: Less Than 5.00%

Insoluble ash in HCI: Less Than 0.10%

Loss on Drying: Less Than 18.00%

Particle Size: 100% pass 80 mesh%

Gel Strength: 30-50 gr/cm2 (100 deg C)

Turbidity: 10.00 - 30.00 NTU

pH solution: 5.00 - 7.50 (1.5%)

Total Heavy Metals as Pb: Less Than 10.00 ppm

Lead: Less Than 5.00 ppm

Cadmium: Less Than 3.00 ppm

Mercury: Less Than 1.00 ppm

Arsenic: Less Than 3.00 ppm

Total Plate Count: Less Than 1000 UFC/g

Yeast and Moulds: Less Than 100 UFC/g

Coliforms: Absent in 0.10 g UFC/g

E Coli: Absent in 20 g UFC/g

Salmonella: Absent in 20 g UFC/g

Min 0.5%-for soft gelatinized paste

Max 2.0%- for strong gelatinized paste.