TYSON ®Agar-Agar
Single & Pure Hydrophilic Colloid
TYSON® Agar-agar is extracted from red algae (such as gelidium and gracilaria). It has unique gel properties and stability.
TYSON® Agar-Agar Features
Natural Source, Pure Plant Origin
Extracted from natural red algae, no animal components, no toxicity, no odor, suitable for special needs such as vegetarian, halal, and gluten-free.
High Transparency & Pure Texture
The formed gel has high transparency (up to 90% or more), fine texture without a granular sensation, crispy and smooth taste.In addtion,it has a very light dehydration contraction phenomenon, which will maintain the stability of product shape and taste.
Strong Gelation Property
When agar dissolves in hot water (above 90°C), it can quickly form a hard and brittle gel when cooled to 32-40°C; The gel strength almost will not decrease ever after repeatedly heated and cooled for 20 times. Excellent stability.
Acid Resistance And Excellent Heat Stability
The gel performance is stable within a pH range of 4.0-8.0. It can withstand acidic environments (such as fruit juices, yogurt); The gel strength loss is small after high-temperature processing (such as boiling, sterilization), which is suitable for industrialized heat processing processes.
Low Dosage & High Efficiency
The gelation efficiency is extremely high. It can form a solid gel with only 0.5%-2% dosage, which is much lower than that of gelatin and pectin. It can provide excellent structural support at a low concentration.
Compatibility And Synergistic Effect
It has good compatibility with sugar, dairy components, fruit juices, preservatives, etc., without antagonistic reactions; when combined with other gels (such as xanthan gum, guar gum), it can adjust the softness and elasticity of the gel and expand application scenarios.
TYSON® Agar-Agar Application
Pop Bead
Agar forms a hard and brittle wall material to enclose essential oils, spices, etc. Using in such as cigarette beads.
Cake Decorating, Mousse Cake
Used as the base support for cake decorating and mousse cakes, to prevent the desserts from collapsing.
Yogurt, Probiotic Beverages
used as stabilizers in yogurt and probiotic beverages, to prevent whey from separating and to enhance the smoothness of the texture;
Bionic Fruit Canned Food
Used for bionic fruit canned products (such as "Crystal Peach" "Preserved Fruit"), to simulate the tender texture of fruits;
Vegetarian Foods
As a plant-based alternative to gelatin, used in the production of vegetarian jellies and vegetarian puddings;
Almond Jelly
It gives a refreshing taste for almond tofu or agar jelly.
Pastry Filling
Increase the viscosity of the filling in mooncakes and pastries, improve the spreading property and water retention ability, and delay aging.
Vegetable Protein Beverages
Suspend particles or fruit pulp to in plant protein beverages (such as almond milk, coconut milk) to prevent separation.
Meat Canned Products
In meat canned products, they serve as a jelly layer, enclosing the meat pieces and enhancing the slicing quality and water retention ability.
Low-Fat Foods
Provide fullness feeling in low-fat foods and reduce the amount of fat.
