{"id":1716,"date":"2025-11-05T08:44:00","date_gmt":"2025-11-05T07:44:00","guid":{"rendered":"https:\/\/www.hispanagar.com\/blog\/del-relleno-a-la-cobertura-soluciones-con-agar-para-confiteria\/"},"modified":"2026-04-23T07:06:13","modified_gmt":"2026-04-23T05:06:13","slug":"from-filling-to-coating-solutions-with-adhesive-for-confectionery","status":"publish","type":"post","link":"https:\/\/www.hispanagar.com\/en\/blog\/from-filling-to-coating-solutions-with-adhesive-for-confectionery\/","title":{"rendered":"From filling to coating: solutions with adhesive for confectionery"},"content":{"rendered":"<p><span><span><span><span>In modern confectionery, food agar has established itself as a <strong>key ingredient due to its versatility and properties<\/strong>. This ingredient is present in a variety of products such as snack bar fillings, jellies, marshmallows, jams and jellies, meringues, gummies, and cookie glazes.<\/span><\/span><\/span><\/span><\/p>\n<p><span><span><span><span>The <a href=\"https:\/\/www.hispanagar.com\/es\/productos\"><strong>agar<\/strong><\/a>&nbsp;offers technical solutions that support both traditional formulation and trends towards sugar reduction or elimination.<\/span><\/span><\/span><\/span><\/p>\n<p><span><span><span><span>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 &#8220;light&#8221; jams and fruit jellies with lower caloric content.<\/span><\/span><\/span><\/span><\/p>\n<p><span><span><span><span>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.<\/span><\/span><\/span><\/span><\/p>\n<p><span><span><span><span>Additionally, its <strong>high hysteresis provides stability<\/strong> 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.<\/span><\/span><\/span><\/span><\/p>\n<p><span><span><span><span>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.<\/span><\/span><\/span><\/span><\/p>\n<p><span><span><span><span>It also functions as a stabilizer in aerated products or mousses, helping to maintain structure without affecting lightness.<\/span><\/span><\/span><\/span><\/p>\n<p><span><span><span><span>In this context, the <strong><a href=\"https:\/\/www.hispanagar.com\/es\/productos#sub-0-tab-1\">Agar QSol range<\/a><\/strong> is presented as a standout technological solution.<\/span><\/span><\/span><\/span><\/p>\n<p><span><span><span><span>The <strong>Agar QSol<\/strong>, which dissolves at a lower temperature, completely melts at 80 \u00baC and forms firm gels with strengths exceeding 700 g\/cm2, ideal for applications requiring consistent and transparent gels.<\/span><\/span><\/span><\/span><\/p>\n<p><span><span><span><span>On the other hand, the <strong>Agares QSol Soft<\/strong> 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.<\/span><\/span><\/span><\/span><\/p>\n<p><span><span><span><span>Together, these options allow candy manufacturers to adjust texture, stability, and behavior in their recipes, adapting to market demands.<\/span><\/span><\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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&nbsp;offers technical solutions that support both traditional formulation and trends towards sugar [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":965,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[25,28],"tags":[],"class_list":["post-1716","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-food"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>From filling to coating: solutions with adhesive for confectionery - Hispanagar<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.hispanagar.com\/en\/blog\/from-filling-to-coating-solutions-with-adhesive-for-confectionery\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"From filling to coating: solutions with adhesive for confectionery - Hispanagar\" \/>\n<meta property=\"og:description\" content=\"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. 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