![Product not in Package or Raw Product [8755587] 152557_R.jpg](https://prodqf-1f5f9.kxcdn.com/web/image/product.image/166909/image_1024/Product%20not%20in%20Package%20or%20Raw%20Product%20%5B8755587%5D%20152557_R.jpg?unique=df3a7d0)
![Packaging Back [8755586] 152557_B.jpg](https://prodqf-1f5f9.kxcdn.com/web/image/product.image/166908/image_1024/Packaging%20Back%20%5B8755586%5D%20152557_B.jpg?unique=df3a7d0)
![Product not in Package or Raw Product [8755587] 152557_R.jpg](https://prodqf-1f5f9.kxcdn.com/web/image/product.image/166909/image_128/Product%20not%20in%20Package%20or%20Raw%20Product%20%5B8755587%5D%20152557_R.jpg?unique=df3a7d0)
![Packaging Back [8755586] 152557_B.jpg](https://prodqf-1f5f9.kxcdn.com/web/image/product.image/166908/image_128/Packaging%20Back%20%5B8755586%5D%20152557_B.jpg?unique=df3a7d0)
Gum Agar Powder 500 g Texturestar
A white powder derived from red algae used to thicken, gel, emulsify, and stabilize. It is a natural vegetable gelatin counterpart. Creates firm, brittle gel and is the core ingredient to making fluids gels. Tolerates salt, sugar, alcohol and acid environments. Sets at 35°- 45°C. Melts again at 85°C. Agar is used in Asian desserts and can also be used in jellies, puddings and custards. It can be used as a stabilizer for whipped cream or meringue toppings. Usage level- 0.5-3% . 900 Strength.
More than 60 Years of Specialty Food Sourcing Experience
Trusted By Over 2,500 Establishments Across Canada
-
Same Day Shipping
This combination does not exist.
Ingredients
Gum Agar
Shipping
Course
- Texturestar Gum Agar Powder 500 g is a versatile gelling agent ideal for culinary enthusiasts looking to create plant-based gels and custards.
- Perfect for vegan and vegetarian dishes as a gelatin alternative, it provides a firm set to a variety of desserts and savory items.
- The 500 g packaging is suitable for extensive culinary use and experimentation.
- Its ability to gel without the need for refrigeration makes it especially useful in warmer climates or for outdoor events.
- Odorless and flavorless, it allows the natural taste of the main ingredients to shine through.
A white powder derived from red algae used to thicken, gel, emulsify, and stabilize. It is a natural vegetable gelatin counterpart. Creates firm, brittle gel and is the core ingredient to making fluids gels. Tolerates salt, sugar, alcohol and acid environments. Sets at 35°- 45°C. Melts again at 85°C. Agar is used in Asian desserts and can also be used in jellies, puddings and custards. It can be used as a stabilizer for whipped cream or meringue toppings. Usage level- 0.5-3% . 900 Strength.