Agar - natural food gelling agar 250g TARGROCH

DESCRIPTION

Agar agar natural food gelling agent 250g Targroch

- strong gelling agent
- universal due to lack of taste and odor < br /> - used for media in laboratories

Agar-agar, often called marine gelatin, is a gelling agent produced from red algae. Found in the cell walls of seaweed, it belongs to the polysaccharides, it is a mixture of agarose and agaropectin. In the food industry, it is known by the abbreviation E406 and is used as a gelling and thickening agent in laboratories, while it is a component of nutrients. It has no taste or smell and is colorless, which makes it very versatile. It dissolves well in boiling water and melts at 34-43 degrees Celsius. It is worth remembering that the gelling properties of agar also depend on the pH of the solution, they decrease with acidic solutions. In addition, it acts as an agent that absorbs the flavor of products and preserves their taste.

INGREDIENTS
Agar agar.

Carbohydrates
- including sugars

HOW TO USE
Pour the measured agar into a saucer or glass with a little cold water (preferably below 20°C). Let it soak for 10-15 minutes. Pour the contents into the food when it begins to boil. Stir frequently. The powder should dissolve completely after a maximum of 5 minutes.

RECOMMENDED CONDITION STORAGE INFORMATION
Store in a dry place at room temperature in a tightly closed container.

ALLERGEN INFORMATION
The factory also packages: sesame, almonds, products containing sulfur dioxide SO _{2 sub>, products containing gluten, various nuts. Despite all efforts, the presence of traces of these raw materials in the product cannot be 100% excluded.}