Agar agar, a natural gelling agent for food 250g Targroch

DESCRIPTION

- strong gelling agent
- universal due to lack of taste and smell
- used for nutrients in laboratories

Agar-agar, often referred to as sea gelatin, is a gelling agent that is made from marine algae of the red algae family. It is found in the cell walls of marine algae, it belongs to polysaccharides, it is a mixture of agarose and agaropectin. In the food industry it is known under the abbreviation E406 and used as a gelling and thickening agent in laboratories, whereas it is a component of nutrients. It has no taste, no smell and is colorless, which makes it very versatile. It dissolves well in boiling water and merges 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 acid solutions. Additionally, it acts as an agent that takes the flavor of the products and preserves their aroma.

INGREDIENTS
Agar agar.

HOW TO USE
Pour the measured agar into a saucer or a glass with a small amount of cold water (preferably below 20 ° C. Soak 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 STORAGE CONDITIONS
Store in a dry place at room temperature in a tightly closed container.

ALLERGENIC INFORMATION
The plant also packaged: sesame, almonds, SO2 sulfur dioxide products, products containing gluten, various nuts. Despite all efforts, the trace amounts of these raw materials cannot be 100% ruled out.