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.
- 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°.
|Better Xanthan Hydration. Greater Production Efficiencies.|
Powdered xanthan solves texture and stability issues in food products, such as viscosity and suspension, but it also brings production challenges including dusting and lumping (also known as fish-eyes) during incorporation. While there are labor-...