From filling to coating: solutions with adhesive for confectionery

In modern confectionery, food agar has established itself as a key ingredient due to its versatility and properties. This ingredient is present in a variety of products such as snack bar fillings, jellies, marshmallows, jams and jellies, meringues, gummies, and cookie glazes.

The agar offers technical solutions that support both traditional formulation and trends towards sugar reduction or elimination.

One of the most valued advantages of agar is its ability to form transparent gels without the need for high concentrations of sugar, which facilitates the production of “light” jams and fruit jellies with lower caloric content.

Compared to pectin, agar does not require the presence of sugar to gel; compared to gelatin, it allows for working with slightly acidic flavors, expanding the range of possible formulations.

Additionally, its high hysteresis provides stability at room temperature, a characteristic especially useful in chocolate-coated jellies, where preservation without refrigeration keeps the chocolate at its optimal point to melt in the mouth.

Agar also acts as a barrier against moisture loss, protecting confectionery products from drying out. This property is utilized in glazes and coatings in confectionery, where agar improves the elasticity and adherence of the coating.

It also functions as a stabilizer in aerated products or mousses, helping to maintain structure without affecting lightness.

In this context, the Agar QSol range is presented as a standout technological solution.

The Agar QSol, which dissolves at a lower temperature, completely melts at 80 ºC and forms firm gels with strengths exceeding 700 g/cm2, ideal for applications requiring consistent and transparent gels.

On the other hand, the Agares QSol Soft provide rapid dissolution and very low gel strengths (50 and 150 g/cm2), designed more as texturizing agents than gelling agents for formulations seeking a spreadable and creamy texture and light structure.

Together, these options allow candy manufacturers to adjust texture, stability, and behavior in their recipes, adapting to market demands.