| 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...展开 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 | |
| Caramel for Dairy Products | Nigay | Caramel for Dairy Products is a combination of sugar and water and can be thickened with certain food-thickeners. This product can be used as a thickening agent to stabilize caramels that are going to be used in conjunction with custards. Getting a thicke...展开 Caramel for Dairy Products is a combination of sugar and water and can be thickened with certain food-thickeners. This product can be used as a thickening agent to stabilize caramels that are going to be used in conjunction with custards. Getting a thicker caramel enables the food to keep a correct viscosity, which gives the caramel an unctuous and pouring aspect. Having the correct viscosity helps the caramel avoid going up along the inner surface of the cans and baked custards from soaking in the caramel. 收起 |
