Confectionery

AGAR AGAR has been used for many centuries as a high performance gelling agent. Its ability to produce clear, colourless, odourless and natural gels without the support of other colloids has long been exploited by the food industry not only as a stabiliser and gelling agent but also in the manufacturing of confectionery aspics, glazing, icing coatings, piping jellies, salad dressings, etc.

AGAR AGAR gellifies at 40° C and melts at 80° C. This unmatched natural hysterises offers a definite advantage particularly with regard to the shelf life of food preparations.