Agar’s application in food industry

Fruit orange drink-Agar is used as a suspending agent, and its concentration is 0.01-0.05%, which can make the particles suspend uniformly. Agar agar is used in beverage products. Its function is suspending force, so that the solids in the beverage are suspended uniformly without sinking. Its characteristics are long suspension time and long shelf life,which is also where other suspending agents cannot replace. Good transparency, good fluidity, smooth taste and no odor.

Fruit marshmallow-the amount of agar used is about 2.5%, and the fudge produced with glucose solution, caster sugar, etc., has far better transparency and taste than other fudge. Agar is used in solid foods, and its role is to solidify to form colloids, which are used as the main raw material to complex other auxiliary materials, such as sugar liquid, sugar, and spices.

Canned meat, meat products-0.2-0.5% agar can form a gel that effectively binds minced meat.

Eight treasures porridge, Tremella fuciformis, coriander foods-0.3-0.5% agar is used as thickener and stabilizer

Cold food-first wash the agar, infuse it with boiling water to swell it, pick it up and add the ingredients to serve.

Gelatin pudding-0.1-0.3% agar and refined galactomannan can be used to make transparent strong elastic gel.

Jelly--Agar is used as a suspending agent, the reference dosage is 0.15-0.3%, which can make the particles suspend uniformly, without sedimentation and without stratification.

Other industries: First, beer clarifiers-agar as an auxiliary clarifier to accelerate and improve clarification.