Do you know the different types of food adhesive that exist?

As we previously stated in our news ‘How and when agar was discovered’, agar has been presented as a basic element for centuries in the traditional diets of numerous populations in the East. 

The great variety of food agars available opens up a huge range of possible formulations, from the preparation of sweets in confectionery and pastry to canned meat products and fermented milks. 

That is why Hispanagar offers a wide catalog of agars to provide the most suitable product for the needs of each consumer. 

Among the agars offered by Hispanagar we find: 

• Gold Agar: characterized by its low gelling point and high purity, it is ideal if you want solutions to remain liquid for longer, such as in pastry, baking, and dairy products. You can find it in flake format that favors the absence of powder and allows for better dosing.  

• Agarite: extracted from some algae of the class Rhodophyceae, this agar is perfect for use in pastry, baking, jams, and cake coverings due to its perfect compatibility with sugar and its high gelling degree. 

• Agar QSol ®: a quick-dissolving agar that at 80 degrees is found completely dissolved, so it does not need to be boiled and allows for greater energy efficiency. 

• Agar QSol® Soft: its use is very simple thanks to its rapid dissolution at 80 ºC and it does not require other gelling agents to obtain a soft gel. In addition, it combines excellently with sugar and other hydrocolloids. 

• Ecoagar: has the same properties as traditional agar, but presents the ecological seal, as it is extracted sustainably in ecological areas, which ensures that it meets all the required guarantees in organic farming regulations.