agar should not be mixed with acidic food, which will affect its effect.
Agar is insoluble in sugar solution. When food formula contains agar, sugar should be added to hot agar solution. Generally, hot agar solution will form gel when it is cooled below 4℃, and will not dissolve into solution below 85℃.
Food application:
1. Fruit orange beverage-Agar is used as suspending agent, and its concentration is .1-.5%, which can make the particles suspend evenly. Agar is used in beverage products, and its function is suspension force, so that the solid in beverage can be suspended evenly without sinking. It is characterized by long suspension time and shelf life, which is also irreplaceable by other suspending agents. Good transparency, good fluidity, smooth taste and no odor.
2. The usage of agar is about 2.5%. The transparency and taste of the soft candy made with glucose solution and white sugar are far better than other soft candy. Agar is used in solid food, its function is to solidify to form colloid, which is used as the main raw material to complex other auxiliary materials, such as sugar solution, granulated sugar, spices and so on.
3. Canned meat and meat products-.2-.5% agar can be used to form a gel that can effectively bond minced meat.
4. Eight-treasure porridge, tremella bird's nest and soup foods-use .3-.5% agar as thickener and stabilizer.
5. Cold food-wash the agar first, brew it with boiling water to make it swell, scoop it up and add the seasoning to eat.
6. Frozen adhesive tape-A transparent gel with strong elasticity can be made with .1-.3% agar and refined galactomannan.
7. jelly-using agar as suspending agent, the reference dosage is .15-.3%, which can make the particles suspend evenly, without sedimentation and stratification.
Other industries: beer clarifier-using agar as auxiliary clarifier to accelerate and improve clarification.
Storage method:
Agar should be stored in a dry place, and the storage life of agar can be prolonged by keeping the temperature between 18-25℃. If the storage temperature is too high for a long time, the gel strength will be reduced. Agar should not be stored with strong odor.
Precautions:
Keep away from moisture and store in a dry and ventilated place.