About This Product

Created from algae, Louis Francois Agar Agar (E406) is a natural gelling agent used as a thickening and a stabilizing agent.  Gelling occurs after boiling and cooling of the preparation.  Agar Agar gives a hard, transparent and brittle gel, but is unstable in presence of alcohol and in acidic environments.  It helps with the apparition of syneresis during the storage.

Note that Agar Agar is unstable during the freezing and the defrosting process.  It is ideal for making hot jellies.

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Use:  Heat to 92ºC and use immediately. It can be reheated as many times as necessary.

Application:

• Water and all types of liquids with a water content above 80%.
• All types of fruit (however, the more acid the fruit, the less it gels)
• Bloom strength: 700g/cm² minimum

Observations: White-cream powder.  Odourless and tasteless.

Elaborations: Confectionery, Pastry, Cured Meats, Catering Food, Jelly, Mousse, Cream etc.

Origin: Red algae

Recommended Dosage:

• Pressurized creams, low fat creams:  0.5 - 1g /kg
• Flavoured milk drinks:  1 - 2g /kg
• Light creams with long shelf life:  2 - 5g /kg
• Dairy products, sauces, soups:  5 - 10g /kg
• Cookies, pastries, ice creams:  5 - 10g /kg
• Instant dessert mixes:  5 - 10g /kg
• Fish based products:  5 - 10g /kg
• Low fat products:  5 - 10g /kg
• Dairy specialities and confectionery:  10 - 20g /kg
• Dietetic products:  20 - 40g /kg

Suitable for halal, vegetarians, vegans. Kosher certified.

Allergens: No allergens

Packed in France

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A pioneer in the field of texturising agents, emulsifiers, preservatives and food ingredients, Maison Louis Francois makes and sells a wide range of high-quality products for the catering, pastry, bakery, chocolate, confectionery and ice cream industries worldwide.

With a production site and laboratory in the Paris region, Maison Louis Francois has been perpetuating its passion for over a century, passing on its innovations, creations and 100% French expertise.