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Agar-agar (E406) – Kompaniya Marisa, OOO | all.biz
Agar-agar (E406)
Agar-agar (E406)

Agar-agar (E406)

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40.11 BYN
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Ukraine, Kiev
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12 years on Allbiz
Description

Agar - agar - the irreplaceable natural gelling ingredient used by most of confectionery production. Made from extracts of brown and red algae.

Agar - agar E406 belongs to the group of so - called phycocolloids. The food has long been used as a gelling agent, stabilizer and filler.

Agar e406 is an effective gelling agent. Already 0.85% aqueous solution forms upon cooling is stable, resistant to incision gel which is resistant to acids and calcium ions. This gel melts only at 80 ° C, which gives the advantage of agar over a gelatin when used for coatings and fills in canned foods, particularly meat. Marshmallows, candy, fruit candy, fruit jelly, chewing gum with the addition of 1 - 2% agar acquire their specific properties. Here, agar is often combined with other gelling agents and thickeners.

Unlike other gelling agents, agar - agar e406 is easy to bring in food formulations, since the gel in this case does not require the presence of cations. The presence of any cations (e. g. , calcium in dairy products and fruit) on agar gel properties are not affected.

Education agar gel is fully reversible. Upon heating, the gel is melted and formed again upon cooling. This cycle can be repeated several times without significant change in mechanical properties of the gel when the pH value is not less than 4 or agar is used together with oxidants.

Appearance - crumbly powder, flakes, grains, white to yellow, vitreous strands porous plate or film.

Physicochemical properties

Agar choir. sol. in boiling water, Wed. sol. - in organic solvents, nerastv. in cold water (swells); Physicochemical properties depend on the type of seaweed and the method of preparation.

Typical dosage of agar

Pastries, jellies 10 - 20; glazes, 10 - 30% coverage; ice cream, mayonnaise 5 - 10% ; bakery products (to retard staling) 1 - 10% ; for clarification of beverages 0.5 - 1.5% .

The dosage depends on the index of "jelly strength. " Agar e406 mixable with cold water, so it is boiled in water to obtain an aqueous solution.

Agar is obtained by extraction from red seaweeds.

to the  advantages of the use  of agar agar in the food industry are its thermal and gel strength, and also stability in acid media and low reactivity with respect to other components of the food.

St. oystva agar:

  • the possibility of using low concentrations, due to the high gelling power;
  • difference gelation temperature and its melting is much greater than any other gellant;
  • It forms a gel in a wide pH range;
  • It does not inhibit growth of bacteria starter cultures in dairy products;
  • highly compatible with other polysaccharides and proteins in normal concentrations in food;
  • to form the agar gel does not require the presence of sugar.
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