Agar agar natural gelling agent for food 100g Targroch

DESCRIPTION

Agar agar, a natural gelling agent for food 100g Targroch

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

Agar-agar, often referred to as marine gelatin, is a gelling agent that is made from marine algae from the Krasnostrum family. It is located 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, smell and is colorless, thanks to which it is very universal. 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 acidic solutions. In addition, it acts as a means that takes the taste of products and preserves their smell.

INGREDIENTS
Agar agar.

DIRECTIONS FOR 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.

ALLERGEN INFORMATION
The plant also packets: sesame, almonds, SO2 sulfur dioxide products, products containing gluten, various nuts. Despite all efforts, it is impossible to exclude the presence of trace amounts of these raw materials in the product.