Agar Agar - Food Grade
Agar Agar - Food Grade
Indulge in a world of culinary excellence with Astamin Biotech’s Agar Agar (Food Grade), a premium product celebrated for its superior gelling and thickening properties. Elevate your culinary creations, from delectable jams to intricate desserts, as our Agar Agar sets a new standard for quality in the food industry. Renowned for its neutral flavor profile, this versatile ingredient seamlessly integrates into a myriad of recipes, ensuring a delightful mouthfeel and stable consistency. Whether you’re crafting artisanal spreads or exquisite confections, our Agar Agar enhances textures and adds a touch of sophistication to your culinary endeavors.
Benefits
Agar agar (Food Grade), renowned for its versatility and natural origins, is a plant-based gelatin substitute derived from seaweed. With its food-grade quality, it offers a plethora of benefits across culinary and dietary landscapes. This translucent, flavorless substance boasts exceptional gelling properties, making it a prized ingredient in a myriad of recipes.
Packing Options
Agar agar (Food Grade), a seaweed-derived ingredient, comes in versatile packing options to meet diverse needs.
- Sheets and powder
- 250 gms
- 500 gms
- 1 kg
- 5 kgs
Agar Agar Elevate Culinary Craftsmanship
Discover culinary excellence with Astamin Biotech’s Agar Agar – the secret to elevating textures and stability in your creations. Craft artisanal jams, delicate desserts, and more with this premium food-grade ingredient. Redefine taste and texture standards in every dish.
Types & Applications
Agar Agar (Food Grade), a gelatinous substance derived from seaweed, has a wide range of applications across various industries due to its unique properties.In the food industry, agar is commonly used as a gelling agent in desserts, confectionery, dairy alternatives, and savory dishes. Overall, agar’s unique properties, natural origin, and wide range of applications have cemented its status as a valuable ingredient in various industries.
- Gelling Agent
- Desserts
- Bakery
- Plant Tissue Culture
- Bacteriology
- Culture Medium