Agar gels are translucent, firm and clean cut. Agar can be used for fruit marmelades, hot gelatins, ravioli, cannelloni It is extracted from certain natural strains of seaweeds and red seaweeds and comes in white color powder. The gelling capacity can be normalized by adding maltodextrin or dextrose or sucrose.
Vegetal gelling agent, type of an algae.
Iota Carrageenan is obtained from red algae and can be used for gelling jellies (also hot jellies) and dairy- based desserts.
Kappa Carrageenan is obtained from red algae and can be used for gelling jellies (also hot jellies) and dairy- based desserts.
Mix of carob bean gum and carrageen for making thin and very elastic veils, nappages and gellies.
Pectin NH can be used for glazings, marmelades and other fruit preparations.
Gellan gum is used as a gelling agent to produce thermally stable gellies from various purees.
Gellan gum E418, vegetal gelling agent, forms heat-resistant gels. Polysaccharide obtained by the fermentation of a bacterium.
Kappa carrageen gelling agent.
Methyl Cellulose is used as gelling and thickening. It is extracted from vegetable cellulose. it is in the form of white powder.
Methylcellulose, cellulose derived from vegetable.
Suitable for dairy products and those rich in calcium, glazings made from nut pastes.