gelatins 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...).

...health, sports, etc... OUR GELATINS To meet the needs of each market, we use different gelatins: conventional bovine gelatin, organic porcine gelatin, conventional marine gelatin, and recently, plant-based gelatin...

ARLES AGROALIMENTAIRE is a distribution company specialized in the agri-food industry, functional ingredients and additives, and trading of industrial plants. We offer food texture products: hydrocolloids, lecithins, starches and derivatives, gelatins, emulsifiers, special hydrocolloids, soy flour; colorants: natural food colorants, concentrated fruit juices, saffron, plants and spices; cereal and oilseed seeds, dried fruits.