- Ingredient Name:Agar
- Functions:Gelling Agent, Thickener, Viscosity Modifier
- Labeling Claims:Natural, Naturally Derived, Plant-Based
- Features:Thermal Stability, Good Gelling Properties, Rich in Minerals, Fiber Enrichment, Low Mineral Ash Content
- End Uses:Caramels, Cakes, Dairy Products, Dessert Toppings, Jellies, Jams, Dietetic Foods, Soups, Canned Meals, Doughnut
Iberagar Agar is ideal for thickening and gelling in foods without affecting color or flavor. Since its gelling power is ten times higher than animal gelatin, it is effective at very low levels. Agar is used by great chefs to create distinctive gels, foams and textures. As an added bonus, agar has a very high content of soluble fiber (almost 90% by weight) and minerals, so is often included in dietetic foods.
