Agar


 
Agar is hydrophilic colloids but hard to dissolve in cooled water. Gelling takes place at 30~40°C, but the gel obtained melts at a relatively high temperature range. 1% solution can form stabilizing gel. Tolerates high temperature and can be used in stuffing for baked products to avoid melting and outflow. It is also used to improve the texture of chewy candy and yokan, or product structure and binding strength.
 
Form : Powder
Applications : Stuffing for baking, yokan, chewy candy