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.
- 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°.
|Local Teachers Get the Scoop About Ice Cream University 2015|
Harford County Public School Teacher Professional Development Day As a part of an ongoing effort to attract students to the world of food science, TIC Gums is sponsoring Ice Cream University for a third consecutive year. This five week cours...