Hence, the development of a standardised sheet format as opposed to a bar or flakes. Having worked intensively on the product for the past few years and launched in-house technology development programmes, we realised that consumer-friendly products must be extremely easy to use. It is also free from soy, corn, gluten, yeast, wheat, starch, milk, egg and preservatives, and is a good source of fibre, calcium and iron. In addition to being natural and vegan-friendly, agar-agar has low calories, and no fat. As such, you’ll never have to worry about your culinary creation collapsing or melting during a summer heatwave! On another practical note, dishes prepared with agar-agar remain stable for longer - even in the most extreme conditions. It stays firm in high temperatures and is ideal for use in hot climates. What’s more, agar-agar has a higher melting point than many gelling agents. Every single sheet has a clearly defined and identical gelling strength, making it wonderfully simple to use and ensuring a successful dish every time. Agar-agar sheets eliminate the confusing ambiguity of spoon-based measurements in recipes, along with the need to use mixtures or different powder solutions. This new format offers numerous advantages in culinary applications, such as desserts, fancy cakes and cream fillings for example. Using a novel manufacturing process, we have succeeded in producing pure agar-agar as a standardised sheet. The seaweed extract has extremely powerful thickening and gelling properties, and has long been used to thicken soups, make jams and jellies, and also ice creams and other desserts that need to set. ![]() Īlthough favoured by some of the world’s top chefs, plant-based agar-agar has, until now, only been available in powder form or as a mixture with other gelling agents. That’s why here at GELITA, technical experts have expanded our gelling agent portfolio by delivering a world-first: agar-agar sheets. However, it’s important to bear in mind that when it comes to meat-free products, both chefs and consumers are unwilling to compromise on convenience, indulgence, texture and visual appeal. The sourcing of food is also a key consideration for many ethnic and religious groups (kosher, halal). Eating habits are changing like never before, largely as a result of growing interest in flexitarian diets, along with vegetarian and vegan products.
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