- Home /
- Dry /
- Pantry /
- Technical Ingredients /
- AGAR AGAR SOSA 500G
Sosa
AGAR AGAR SOSA 500G
Description
Gelling agent, not very elastic. Heat resistant up to 90° C, not resistant to freezing, thermoreversible. Jellifies less in acid mediums. Dose: 0.2-1.5g per kg.
SS037872
POA
Details
-
Country:Spain
-
Frozen:N
Mix in liquid, bring to boil, let cool.
Downloads
Related Products
-
POACold process sorbet stabiliser. Mixture of stabilizers, emulsifiers, airing...
-
POAAmidated low methoxyl pectin with salt and calcium. Thickener or gelling agent,...
-
POAGelling agent, not very elastic. Heat resistant up to 90° C, not resistant to freezing,...
-
POASodium alginate. Converts liquid into gel spheres when exposed to calcium. Mix...
-
POAMix of carrageen and carob bean gum. Transparent and elastic gelatine. Cannot...
-
POACalcium gluconate and lactic calcium. Incorporates calcium into a medium without...
-
POAPure Xanthan gum, used to thicken sauces, coulis, vinaigrette, soups, syrups....
-
POABulking agent to increase the volume of solids without substantially changing the...
-
POAHelps increasing over run and improves consistency as well as stabilizing free water...
-
POADehydrated glucose syrup. Prevents crystallisation of sugar, provides elasticity...
-
POAPotato protein. Whipping, emulsifying, and gelling agent. May be used for hot and...
-
POA<p>Xanthan is a thickener produced by the fermentation of beet sugar or glucose syrup...
-
POA<p>Malto Dry is a carbohydrate derived from tapioca. It is produced by hydrolysis...
-
POA<p>Alginat is a gelling agent of natural origin extracted from brown seaweed (Fucus,...
-
POA<p>Iota is a naturally occurring gelling agent extracted from red seaweed (Chondrus...
-
POA<p>Calcium LA is a calcium salt with good calcium availability and a more neutral...
-
POA<p>Emul S is a concentrate of soya lecithin of natural and non-GMO origin. We have...
-
POA<p>Potato protein with several functionalities: foaming, gelling agent and emulsifying....