Low Gel Strength Agar "Ultra Agar"
For products with a soft texture! Natural food ingredients made from seaweed.
"Ultra Kanten" is a type of agar with a uniquely low jelly strength, allowing for the creation of products with a soft texture. Unlike starch, gellan, or other gums, it has no stringiness and possesses thixotropic viscosity, making it suitable for spreadable products. Like traditional agar, its function as a dietary fiber remains unchanged, and the raw material is 100% seaweed, so it can be safely used in a wide range of applications. 【Features】 ■ No stringiness ■ Thixotropic viscosity ■ Melt-down resistance ■ Excellent flavor release ■ High dietary fiber content ■ Excellent workability during dissolution ■ Natural food ingredient made from seaweed *For more details, please refer to the catalog or feel free to contact us.
basic information
【Uses and Functions (Examples)】 ■Dairy Products - Ice Cream - Sherbet - Whipped Cream - Mousse - Custard - Milk Jelly - Pudding - Yogurt - Cheese Food ◎Low Calorie Reduction (Moisture Retention, Shape Retention) ◎Texture Improvement ◎Melt Down Resistance ◎Bubble Stabilization *For more details, please refer to the catalog or feel free to contact us.
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【Other Uses】 ■Confectionery ■Bakery ■Dressings ■Beverages ■Rice and Noodle Products ■Cured Meat Products ■Pharmaceuticals, Cosmetics *For more details, please refer to the catalog or feel free to contact us.
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Ina Shokuhin Kogyo Co., Ltd. started its business as a manufacturer of agar for commercial use and has continuously pursued the development of new applications and technologies for agar as a research-oriented company. As a result, it has grown into a comprehensive gelling agent manufacturer, not limited to agar alone. Please leave all matters related to agar products to us.