Cuisine Tech Agar Agar is a natural, vegetable-based gelatinous substance derived from red algae which forms higher strength gels than gelatine. Used in jelly candies, marshmallow to give desired structural effects and stabilizes meringue mixtures.
Pack Size: 1lb, cardboard cylinder packaging
Storage Conditions: Dry and cool (68 - 72F, 20 - 22C); keep out of direct sunlight and closed air tight after opening.
Ingredients: 100 mesh Gracalaria Agar
Applications: Used in hot flat icings at 0.2%. For doughnut glazes, higher levels, typically .5% to 1.0% are used to prevent crystallization of sugar, reducing the tendency of the glaze to chip, crack, or weep. Used in jelly candies, marshmallow from 0.3% to 1.8% to give desired structural effects. Stabilizes meringue mixtures.
Directions: Typical dosage: 0.2-1.0%; Requires boiling for 5 minutes to fully hydrate. The coarse mesh helps in dispersion properties. Forms perceptible gels with as little as 0.04% concentrations although typically used at much higher levels. Gels exhibit hysteresis lag useful in many applications. Solubility at 180 F (82 C).