Agär Elastic – POWDERED AGAR AND GELLAN

Description

AGÄR ELASTIC – POWDERED AGAR AND GELLAN

For making very versatile hard and elasticgelled products.

It is a combination of agar and gellan and, therefore, of fiber-type carbohydrates.

This combination gives Agär Elastic similar gelling properties to conventional Agär, but with a special addition: the presence of gellan gives it elastic properties, which makes it easier to handle and allows for more flexible gelling results.

It is ideal for hard and elastic gellings that allow for heating and versatility.

It is extremely efficient. A 400 g package is sufficient for approximately 500-800 servings of meat or 100 g vegetables.

Characteristics and applications:

• It is presented as a finely ground powder.
• It is mixed cold with strong agitation and brought to boiling point.
• Gelation is fast, and once gelled, it can withstand temperatures up to 80ºC (hot gelled product). High temperature resistance.
• Dosage to obtain gelled products: 6-10 g/kg.
• Available in 400 and 100 gr. packages.