Agar-agar Perlite Filter Aid
Application of Wanda perlite filter aid in food industry-agar:Agar has gelling properties and gel stability. It has the functions of extender, thickener, emulsifier, gelling agent, stabilizer, excipient, suspending agent, and moisture retaining agent in the food industry. Widely used in food industry.
1.Application in candy
In the candy industry, agar is used as a gelling agent and is mainly used to make soft candies. According to the gelling ability of agar, the amount of agar in soft candy is generally 1%-2.5%. The carbohydrate is mainly sucrose and supplemented by starch syrup. The ratio is about 3:2.
The transparency, quality and taste of gummies made with agar are superior to other gummies. Although agar has been used as a traditional gel material in candy making for a long time, practice has shown that its taste characteristics are relatively simple. In recent years, gelatin, modified starch, juice/pure or fruits, etc. are often added, which helps to improve the quality of candy compounding materials. The diversity of composition is conducive to the improvement of flavor and taste.
2. Application in cans
In canned poultry and meat, agar is used as a gelling agent and excipient, which can form a gel that effectively binds the minced meat and eliminates the brittleness of the food tissue in the can. The dosage is 0.2% -2.0% of the clear soup in the can. In canned foods such as rice-treasure porridge, white fungus, bird’s nest, and soup, 0.3%-0.5% agar is used as a thickener and stabilizer to improve the taste, disperse other additives evenly, and prevent precipitation and stratification.
3. Application in beverages
Agar is used in beverage products as a suspending agent to make solids in beverages evenly suspended without sinking. Its suspension time and shelf life are long, which cannot be replaced by other suspending agents. The product transparency and fluidity will be better, and the taste will be smooth and odor-free. It shows excellent suspension effect in fruit drinks. The concentration of 0.001% -0.005% can make the fruit particles evenly suspended.
4. Application in jelly
Agar is added during the jelly manufacturing process, which can be used as a stabilizer and gelling agent to make the particles suspended evenly without sedimentation or stratification. According to the gelling ability of agar, the general dosage is 0.15%-0.3%. 5. Application in cold drinks Agar is used in cold drinks, such as popsicles, ice cream and other frozen products, to reduce ice crystals, improve heat melt resistance and make the products more delicious. In the production of ice cream, agar can improve the organizational state of ice cream, increase the viscosity and expansion rate of ice cream, prevent the precipitation of ice crystals, and make the structure of the product delicate and smooth. Its usage amount is about 0.3%. Agar, combined with locust bean gum and gelatin, plays an excellent role in the texture and flavor stability of cold food, and can prevent syneresis and surface crusting. The optimal concentrations as stabilizers are: agar 0.12%, locust bean gum 0.07%, and gelatin 0.2%.
5. Application in baked goods
Agar can be used as a filler, leavening agent and water-retaining agent, and is widely used in a variety of baked goods. For example, bakery food manufacturers use agar in the shells of cookies, cream sandwich pies, pies, pastries, pastries, meringue tubes, etc. As a slightly binding additive: agar has no nutritional value and is used as a filler and leavening agent. It can replace starch to make oatmeal paste, starch-free bread and desserts, and make low-calorie foods. It is also good for bread and Biscuits also play a role in moisturizing and insurance.
In baked goods, the amount of agar used is generally 0.1% -1.0%.
6. Application in dairy products
Agar can effectively reduce the dissociation of dairy products, enhance stability and emulsification, and is widely used in dairy products. Adding agar to French soft cottage cheese, cream cheese, and fermented milk products has good stability and toughness, and also helps to improve the consistency and slicing properties of the cheese. The dosage of agar in dairy products is generally 0.05%-0.85%, and the effect is better when combined with mannan gum and xanthan gum.
7. Application in sugar-coated foods
In sugar-coated foods, agar can be used as a stabilizer for the sugar coating and can also prevent the food from adhering to the packaging. The content of agar in sugar-coated foods is usually between 0.2% and 0.5%.
Based on the required amount of sugar, when the concentration of agar reaches 0.5%-1.0%, it can be used as a stabilizer for the transparent icing of the oil cake. The agar stabilizer improves the viscosity of the transparent icing and the adhesion on the surface of the oil cake, promoting faster gelation. Sets and increases flexibility to reduce surface imperfections and cracks.
While the gel melting temperature is increased, the liquid absorption and softening tendency of the oil cake is reduced. In applications, agar is often mixed with other vegetable gums such as guar gum and locust bean gum.
8. Application in meat products
Agar is used in meat product processing to effectively maintain the flavor of the product. Agar is used to fill sausages, smoked or grilled meat products, and can significantly protect their colloid to prevent the loss of flavor.
For this purpose, cooked ham can also be covered with a solution containing agar and ascorbic acid. After packaging, agar-treated meat products can maintain their original flavor better than untreated meat products and meat products treated with ascorbic acid alone.
9.Other food applications
Agar is used in the brewing industry as a clarifier for beer, soy sauce and vinegar to speed up and improve product clarification; with its unique physical and chemical properties, such as high melting point and resistance to mildew, agar serves as a substitute for gelatin in various applications. aspect use.
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