agar France

...AGAR BIO is an excellent plant-based gelling agent (algae) that can be used alone and in small doses to replace gelatins or pectins in your preparations. It is ideal for making gels or mousses that are stable to heat, acidity, and enzymes from exotic fruits (pineapple, papaya, kiwi, etc.). It can also be used to texture products (chopped, aspics, terrines, flans, sauces, glazes, toppings...) intended to be consumed cold or reheated. Since it is not degraded by the enzymes of microorganisms, AGAR BIO can also texture live foods (dairy products, vegan cheeses...).

...Agar Agar Sodium Alginate Carrageenan Guar Gum Powdered Gelatin Cryogel Powdered Gelatin Arabic Gum Xanthan Gum Carob Flour HM Pectin...