Agar and donuts: get a healthier and more natural “Icing stabilizer”

One of the main characteristics of donuts is the icing that covers their surface. It is made from fruits or colorants -depending on the color or flavor chosen- and sugar, which gives it that consistency that everyone recognizes.

There are hundreds of types of icings, in dozens of colors and thousands of shapes. They are marketed with Christmas motifs, personalized, bicolored, tricolored… To develop this creativity, sugar alone is not enough; it requires a stabilizer like agar that allows for decorations and keeps the appearance intact over time. Additionally, the stabilizer helps maintain the moisture level and ensures that the icing remains adhered and does not crack.

In packaged donuts, in addition to the previous functions, agar prevents the icing from melting due to heat and sticking to the wrapper, as it does not melt until it reaches a temperature of 80-90º.

At Hispanagar, we have a wide variety of food agars that perform this stabilizing function in a healthier way than other ingredients. Our agars have an excellent synergy with sugar and other hydrocolloids, allowing for almost limitless creativity in your icings.

The sales team at Hispanagar will be happy to assess your needs and offer you the most suitable product for each particular case.