Soft Agar
Description
Soft Agar is a variant of agar that provides a soft, flexible gel structure and a creamy mouthfeel. It offers a softer texture than traditional agar, making it ideal for products that require a smoother gel consistency.
Ingredients
Agar (E406)
Allergens
gluten containing grain
crustacean and shellfish
egg
fish
peanuts
soy
milk
tree nuts
celery
mustard
sesame
sulphite
lupine
molluscs
Nutrients
| Product | Na bereiding | |
|---|---|---|
| Per 100 (g) | Per 100 (g) | |
| Energy (kJ/kcal) | 746 / 186 | 1581 / 372 |
| Total fat | 0 g | 0 g |
| saturated fat | 0 g | 0 g |
| Carbohydrates | 0 g | 48 g |
| of which sugars | 0 g | 5 g |
| Proteins | 0 g | 45 g |
| Salt | 0.5 g | 0 g |
Preparation
Geen bereiding noodzakelijk
Sets from 80 °C (may boil, but doesn't have to) Gels from 30–35 °C Mixes well with other ingredients Optimal processing: mix cold, then heat After gelling, it can still be stirred smooth into a cream
Contact details
This specification comes from the database of PS in foodservice.
The manufacturer of this product is responsible for the accuracy of the data. Disclaimer