The QSol© product family is growing

Hispanagar expands its QSol product catalog with the new QSol Soft. A special agar developed by the R&D department of Hispanagar for use in jams, spreadable cheeses, glazes, shakes, yogurts, and drinkable dairy products. QSol Soft can also help with the stability of sauces, dressings, and mayonnaises.

QSol Soft offers the same advantages as QSol but with a very low gel strength (50 – 200 g/cm2). Like the rest of the products in this family, it has low viscosity during preparation and good transparency as well as excellent solubility at low temperatures.

Unlike traditional agar, QSol Soft agar dissolves quickly at 80 °C without the need to reach boiling temperatures.

It stands out for its exceptional texture in terms of elasticity and creaminess. Additionally, it has excellent synergy with sugar and other hydrocolloids. Finally, like other agars, it has a great capacity to retain water, a significant advantage for applications where water loss is a drawback.