Agar Agar is an alternative to a herbal gelatin used in Japan, Korea and Chinese cuisine. Agar Agar, a hydrocolloid obtained from seaweed, is geling when mixed with water at high temperatures and is used in many food applications. It can be used for making liquids into gel, making desserts and sweet candies, making ice creams and making facial masks. It is also used in laboratory in microbiology. It is used instead of gelatin because it is a vegetable source. At the same time, low calorie, rich in fiber and does not contain cholesterol. It can also be seen as a healthy alternative. It is usually found in the form of dust or gel. [Button Link = “” Newwindow = “Yes”] Now buy [/button] used. These include: Jelly, pudding and desserts: It is used to make liquids into gel. It is often used in making desserts such as jelly, pudding, cake, cake and sweet candy.
Ice Cream: It is used as a stabilizer and emulsion for the construction of ice creams. It can also be used to prevent the formation of ice crystals when making ice cream.
Marmalade and jam: Used to ensure the consistency of marmalade and jams.
Meat Products: It is used to improve the consistency, texture and appearance of foods such as meat products.
Vegetables: Used to protect the consistency and texture of vegetables.
Microbiology: It is used in microbiology to provide an ideal medium for the growth of microorganisms.
Cosmetics: Used as a gelleror in moisturizer and skin care products.
Other applications: It is also used in many different industries, including seafood, fermented foods, drugs and textile industry.
It is preferred by many people because it is a herbal gelatin alternative used instead of gelatin. It can also be seen as a healthy alternative. Can starch be used instead of agar agar powder?

Agaragar dust and starch have different properties because they are generally not used interchangeably. While Agar Agar makes fluids into gel, starch thickens the fluids and is used in many food products such as spraying or powders.

In addition, when agaragar powder becomes a gel at high temperatures when mixed with water, the starch is thickened if it is added to hot water and is used for the production of foods such as pudding or soup. you can subscribe to our Bulletin to be aware of our informational articles, current product and price lists, campaigns and follow our instagram page.
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