Key Benefits of using Agar include Vegan friendly, clean label and solubility.
Key functions and benefits:
- Thickening, stabilising, forming gels and films
- Useful when firm gels are desired
- Reduces sugar crystallisation in icings
- Suspends particulates
- Blends well with other hydrocolloids, proteins and carbohydrates
Carrageenan is suitable for a range of applications including fruit preparations, bakery glazes, milk based desserts and confectionery; jellies, marshmallows.
Our Product Range:
- HIA2 – alternative to gelatine
- HIA3 – alternative to Carrageenan
- HIA4 – stabilises bakery fillings
Need advice, more information or a quick quote? Contact us and a member of our team will be in touch.