Agar is produced from two species of red seaweed, Gracilaria and Gelidium. Agar reduces sugar crystallization in icings, forms bakery and confection gels, serves as a culture medium, and stabilizes bakery fillings. Looking for an alternative to agar in icings and glazes?
- The strongest of the hydrocolloid gelling agents and is useful when firm gels are desired
- Stabilizes sugar in icings, fillings, and meringues
- Suspends particulates
- Useful for melt point management
- Creates gels that set upon cooling to 90°-103°F and remelt when heated above 185°.
|TIC Gums Announces New Video Series: The Basics of Food Gums|
WHITE MARSH, Md., (February 23, 2015) – TIC Gums released an industry-first The Basics of Food Gums video series to help food and beverage manufacturers explain to their customers what gums are, where they come from and why they are used. The videos...