Ultra Low Gel Strength Agar "Ultra Kanten Ina"

New applications are expected due to its unique physical properties and texture!

"Ultra Kanten Ina" is an ultra-low jelly strength agar that further reduces the solidifying power of the conventional "Ultra Kanten" by breaking it down into smaller molecules. By narrowing the molecular weight distribution, it has become possible to further suppress the paste-like texture and gelling ability. [Features] ■ Extremely low solidifying power ■ Smooth and easy-to-melt paste ■ Reduced paste-like texture, expected improvement in mouthfeel ■ Excellent solubility *For more details, please refer to the catalog or feel free to contact us.

basic information

【Uses】 ■Beverages Can be applied to beverages without solidifying at low concentrations, providing functionality, body feel, and flavor improvement. ■Desserts Pairs well with milk, suitable for creamy textured desserts. ■Paste-like Foods Various paste-like foods can be produced that are compatible with freezing, chilling, and retort sterilization. ■Sauces, Dressings, Seasonings Can enhance the dispersion stability of ingredients with a low concentration of additives. *For more details, please refer to the catalog or feel free to contact us.