Author: Ksenia

Agar is a hydrophilic colloid, it can be in powder form or in a form of strips or flakes. It is insoluble in cold water and easily soluble in hot water. The agar color ranges from white to light yellow, with a gel texture, odorless or slightly marine odor. Good quality Agar-Agar powder looks like potato starch and should not stick. It is used in very small quantities and might be considered as a very technical and complicated product to apply. It is extracted from the red seaweeds Agarophytes, such as Gelidium (Gelidiaceae), Gracilaria (Gracilariaceae), Pterocladia (Gelidiaceae), and Ahnfeltia (Phyllophoraceae), based on the country of the origin. Agar-agar Powder Our Agar-agar is made from selected high-quality natural Gracilaria, and Gelidium seaweed, and uses scientific methods to extract the natural polysaccharides.…

Carrageenan is one of the most known naturally extracted food additives, quite popular among manufacturers of food products. Applying Carrageenan in food processing helps reach multiple goals at once: this ingredient is cost-effective, naturally extracted, and highly efficient. Let’s see what are the advantages of using Carrageenan in food production. In fact, there are three widely known commercial types of carrageenan: Iota, Lambda and Kappa Carrageenan. The carrageenans function as emulsifiers, gelling agents, stabilizers and thickeners. Kappa Carrageenan Powder Being extracted from red seaweeds, carrageenans have a powder form and become plant soluble fiber. Thus, kappa carrageenan (or κ-Carrageenan) is tan to yellowish powder. Here are just some of Kappa Carrageenan properties, that make it different from Iota and Lambda carrageenan: Kappa Carrageenan properties Easily soluble in hot water;Excellent water-retention…