TOUFOOD Gelifier
Products that add texture to a food by forming a gel. They allow the preparation of numerous gelled textures with very different consistencies: soft, firm, elastic, hot and cold.
AGÄR BIO – BIO AGAR POWDER
Bio Agar Powder is an efficient gelling agent derived from organic red seaweeds like Gelidium and Gracilaria. It enables the production of hot gelled products with minimal quantities. A 400g package can make approximately 500 meat portions or 100g of vegetables. This fiber-rich product has positive effects on cholesterol levels, contains 0% fat, and is suitable for vegetarian and vegan diets. Bio Agar Powder is also gluten-free, making it appropriate for coeliacs.
ALGÏNATE – SODIUM ALGINATE POWDER
Sodium Alginate Powder is a gelling agent, thickener, and stabilizer, derived from brown algae such as Macrocrystis, Fucus, and Laminaria found in cold water seas. It forms gels in the presence of calcium and is thermostable, meaning it does not liquefy at higher temperatures. As a hydrocolloid polysaccharide, it doesn't disperse well in acidic media.
Products that add texture to a food by forming a gel. They allow the preparation of numerous gelled textures with very different consistencies: soft, firm, elastic, hot and cold.
AGÄR BIO – BIO AGAR POWDER
Bio Agar Powder is an efficient gelling agent derived from organic red seaweeds like Gelidium and Gracilaria. It enables the production of hot gelled products with minimal quantities. A 400g package can make approximately 500 meat portions or 100g of vegetables. This fiber-rich product has positive effects on cholesterol levels, contains 0% fat, and is suitable for vegetarian and vegan diets. Bio Agar Powder is also gluten-free, making it appropriate for coeliacs.
ALGÏNATE – SODIUM ALGINATE POWDER
Sodium Alginate Powder is a gelling agent, thickener, and stabilizer, derived from brown algae such as Macrocrystis, Fucus, and Laminaria found in cold water seas. It forms gels in the presence of calcium and is thermostable, meaning it does not liquefy at higher temperatures. As a hydrocolloid polysaccharide, it doesn't disperse well in acidic media.
Products that add texture to a food by forming a gel. They allow the preparation of numerous gelled textures with very different consistencies: soft, firm, elastic, hot and cold.
AGÄR BIO – BIO AGAR POWDER
Bio Agar Powder is an efficient gelling agent derived from organic red seaweeds like Gelidium and Gracilaria. It enables the production of hot gelled products with minimal quantities. A 400g package can make approximately 500 meat portions or 100g of vegetables. This fiber-rich product has positive effects on cholesterol levels, contains 0% fat, and is suitable for vegetarian and vegan diets. Bio Agar Powder is also gluten-free, making it appropriate for coeliacs.
ALGÏNATE – SODIUM ALGINATE POWDER
Sodium Alginate Powder is a gelling agent, thickener, and stabilizer, derived from brown algae such as Macrocrystis, Fucus, and Laminaria found in cold water seas. It forms gels in the presence of calcium and is thermostable, meaning it does not liquefy at higher temperatures. As a hydrocolloid polysaccharide, it doesn't disperse well in acidic media.
