Benefits of QSOL and QSOL Soft in the dairy industry
Agar has become an innovative alternative in the dairy industry, increasingly used as a substitute for the traditional use of carrageenans. Unlike these, which require external agents to gel and can affect the taste, color, or smell of food, agar forms a physical gel through hydrogen bonds without the need for external additives. This characteristic […]
Agar has become an innovative alternative in the dairy industry, increasingly used as a substitute for the traditional use of carrageenans. Unlike these, which require external agents to gel and can affect the taste, color, or smell of food, agar forms a physical gel through hydrogen bonds without the need for external additives. This characteristic allows agar to provide greater stability and shelf life to dairy products, due to its low reactivity with milk proteins.
Low-temperature soluble agars prevent the denaturation of dairy proteins during the dissolution process, ensuring a stable and homogeneous texture. This has driven its use in the production of dairy desserts and spreadable cheeses, where its presence has been shown to improve texture, reduce whey, and enhance cutting qualities in cheeses.
Qsol and Qsol Soft agars offer innovative solutions for cheeses and fermented dairy products, improving both texture and stability of the products. Qsol agar, with its ability to dissolve at 80ºC, not only saves time and money but also preserves the organoleptic properties in heat-sensitive products. On the other hand, Qsol Soft agars, with rapid dissolution and low gel strength, provide a creamy and smooth texture to the final product.
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