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Agar

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.

TIC Gums also offers a full line of TICorganic® certified organic gums.

Features

  • 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°.



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NEWS

"I need to add elasticity to my gluten-free dough."
This is something we've been hearing a lot from our customers. We know that gluten-free bakery systems function differently than conventional gluten-containing products. When replacing wheat flour with gluten-free flour, dough often lacks elasticity...
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