| Agar-Agar | Iberagar S.A. | Agar-Agar is a natural hydrocolloid extracted from several species of red algae. It is used for thickening and gelling foods without affecting color or flavor. Since its gelling power is ten times higher than animal gelatine, it is effective at very low l...展開 Agar-Agar is a natural hydrocolloid extracted from several species of red algae. It is used for thickening and gelling foods without affecting color or flavor. Since its gelling power is ten times higher than animal gelatine, it is effective at very low levels. In addition, Agar-Agar has a very high content of soluble fiber (almost 90% by weight) and minerals, so it is often included in dietetic foods. Unlike other food hydrocolloids such as carrageenan and pectin, agar does not require other agents (such as salts) to form gels. Thus, it contributes much less to ash content than other gelling agents. Agar-Agar can be used in confectionery (jellies, caramels, toppings, jams, cake and doughnut icings), dairy products, canned foods, baked goods, soups and casseroles. 收起 | |
| Equal | Wilmar International | Equal is an artificial sweetener. This product appears as white tablets or grains with no odor. It can be used as a sugar substitute in beverage and bakery applications. | |
| Stevia | Wilmar International | Stevia is a derivative from the Stevia rebaudiana bertoni shrub native to Latin America. This product appears as a white to yellowish powder 200 times sweeter than sucrose. It can be used as a sweetener or ingredient in food processing and preparation. |
