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Hispanagar

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3 Products found on Hispanagar

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Hispanagar AGARITE banner

Hispanagar AGARITE

Ingredient Name:Agar
Functions:Gelling Agent, Stabilizer, Thickener, Viscosity Modifier
Labeling Claims:Kosher
Physical Form:Powder, Solid
Features:Good Gelling Properties
End Uses:Pastry Preparations, Jams, Icing, Marmalades, Yogurt, Fermented Milk Products, Canned Meals, Doughnut

Agarite is a food grade agar optimized for use in high sugar products and for foods that require a higher gelling point such as that seen in bakery products, jams, icings and glazes. Agarite is available in a variety of gel strengths and is ideal in products that require rapid gelling.

ECOAGAR® ORGANIC banner

ECOAGAR® ORGANIC

Ingredient Name:Agar
Functions:Gelling Agent, Texturizing Agent
Labeling Claims:Organic, Kosher
Physical Form:Powder, Solid
End Uses:Cakes, Glazings, Confectionery Products, Icing, Sauces, Yogurt, Creams, Soups

Ecoagar® Organic is a vegetable hydrocolloid extracted from seaweeds collected in ecologically certified natural environments and extracted following strict eco-equirements. This fine and homogeneous powder of a yellowish color is an all-natural, vegetarian thickening agent that can be used in icings, jellies, candies, yogurts and a number of other food applications.

QSOL® SOFT AGAR 50 banner

QSOL® SOFT AGAR 50

Ingredient Name:Agar
Functions:Gelling Agent, Texturizing Agent
Labeling Claims:Kosher, Vegan, BSE-free
Physical Form:Powder, Gel, Solid
Features:Excellent Mouthfeel, Improved Mouthfeel, Creamy Texture, Easy To Use, Dissolves Easily, Improved Water Binding
End Uses:Custard, Glazings, Yogurt, Smoothies

QSOL® SOFT Agar is extracted from marine seaweeds, it offers an outstading texture with spreadability and creaminess. QSOL® SOFT agar usage is very easy because of its rapid dissolution at 80ºC and no need of additional gelling aids to achieve a soft gel. It has an excellent synergy with sugar and other hydrocolloids. For some applications it can be a substitute of gelatin showing advantages over it (e.g. Lower dosage required and non -animal origin) which makes it ideal for vegan purposes. In other uses it shows some advantages over pectin requiring special conditions for gelation, like low pH, high brix and long time to set.