Algoby- agar agar powder is generally odorless or has a slight characteristic odor, powdery, white to yellowish in color, translucent, smooth in taste, and gelatinous. Insoluble in cold water, soluble in hot water. Even if the content of Algoby-agar agar powder is as low as 1%, it can still form a fairly stable gel.

Function

• Gelling

• Thickening

• Stabilizing

Agar can effectively reduce the demixing, enhance the stability and emulsifying of dairy products, and is widely used in dairy products. Adding agar to French soft white cheese, cream cheese and fermented milk products has good stability and toughness, and also helps to improve the consistency and slicing of cheese. It has better effect when combined with manna gum and xanthan gum.

Recommended dosage：0.05-1.5%.