Agar - natural food gelling agar 100g TARGROCH

DESCRIPTION

Agar agar natural gelling agent for food 100g Targroch

- strong gelling agent
- universal because it lacks taste and odor < br /> - used for environments in laboratories

Agar-agar, often called sea gelatin, is a gelling agent produced from red seaweed. Found in the cell walls of seaweed, it belongs to the polysaccharides, it is a mixture of agarose and agaropectin. In the food industry, it is known by the abbreviation E406 and is used as a gelling and thickening agent in laboratories, while it is a component of nutrients. It has no taste or smell and is colorless, which makes it very versatile. It dissolves well in boiling water and melts at 34-43 degrees Celsius. It is worth remembering that the gelling properties of agar also depend on the pH of the solution; they decrease with acidic solutions. In addition, it acts as an agent that absorbs the flavor of products and preserves their taste.

INGREDIENTS
Agar agar.

Carbohydrates
- including sugars

HOW TO USE
Pour the measured agar into a saucer or glass with a little cold water (preferably below 20°C). Let it soak for 10-15 minutes. Pour the contents into the food when it begins to boil. Stir frequently. The powder should dissolve completely after a maximum of 5 minutes.

RECOMMENDED CONDITION STORAGE INFORMATION
Store in a dry place at room temperature in a tightly closed container.

ALLERGEN INFORMATION
The factory also packages: sesame, almonds, products containing sulfur dioxide SO _{2 sub>, products containing gluten, various nuts. Despite all efforts, the presence of traces of these raw materials in the product cannot be 100% excluded.}