The AGAR AGAR PALAZZO is intended to use for hard gel formation, conferring the
desired consistency to the candy cutting dietary such as for example guava. Because it
is a High Fiber Source , it enriches sweets in soluble fibers .
Easily soluble in water, just one tablespoon (10g) of AGAR AGAR PALAZZO added to
800 ml of the chosen fruit juice sweetened with USETHETIC DIETETIC SWEETENER
or SWEETENER and after reaching boiling point wait 2 minutes. Turn off the heat and
place the liquid in a dish in the preferred format. As it cools the candy will reach the cut
point. Keep refrigerated to store.
If you want a sweet cut with a refined sweet flavor , make the caramel with
USEMETADE DIETETIC SWEETER to sweeten it.
One of the favorable points of making the candy with AGAR AGAR PALAZZO is that in
addition to being quick and practical, the quantity of candy remains practically
unchanged, as it does not need to be refined, also reducing the nutritional loss of the
fruit.
Can be used to thicken soups (2g / liter of soup).
Packaging: P ote s 50 g (0003-6 ) (Yield: ≈ 4litros of fresh cut ) , bags 1.1kg (
6236-2 ) (Yield ≈ 88 liters of fresh cut ) .
Validity: 12 months.
Nutritional Information per 100g of AGAR
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|||||||
|
|
Total
|
% DV
|
|
|
Total
|
% DV
|
Energy
(Kcal)
|
0.0
|
0.0
|
Cholesterol
(mg)
|
0.0
|
0.0
|
||
Carbohydrat
e (g)
|
0.0
|
0.0
|
Fiber (g)
|
90.0
|
360.0
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||
Protein (g)
|
0.0
|
0.0
|
Calcium (mg)
|
0.0
|
0.0
|
||
Lipid (g)
|
0.0
|
0.0
|
Iron (mg)
|
0.0
|
0.0
|
||
Saturated (g)
|
0.0
|
0.0
|
Sodium (mg)
|
0.0
|
0.0
|
||
Trans (g)
|
0.0
|
**
|
|
|
|
|
|
** DV not established.
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The component has the following characteristics and functions:
The agar-agar is a hydrocolloid extracted from red seaweed species Gracilaria and
Gelidium . It is a sulfuric ester of a linear galactan, which consists basically of a long
chain of D-galactopyranose residues bound by 1,3 – glycoside bonds. This chain is
terminated at the reducing end by an L-galactopyranose residue.
Linked to the rest of the chain through a carbon 4 atom , this L- galactopyranose
residue is esterified to the carbon atom 6 with sulfuric acid. There are about 53 units of
galactose for each group of SO 4 H and at least 140 such units for each group of
non-reducing ends. In its natural state, Agar occurs as a constituent of the cell wall of
agarophytes, probably existing in the form of calcium salts or a mixture of calcium and
magnesium salts. The agarous component comprises at least 2/3 of the natural agar,
being essentially free of sulfates and consisting of alternating chains of B- 1,3 D –
galactose and α-1,4 3,6 – anhydrous – L-galactose bonds .
The agar is insoluble in cold water, but easily dissolves in hot water.
An agar solution has a slightly negative charge. Its stability depends on two factors:
hydration and electric charge; removal of both factors results in agar flocculation.
The agar gel, like other types of gel, exhibits the phenomenon of syneresis. The gel
produced is rigid, has well-defined shapes and precise melting and gelling points. It
also presents the phenomenon of hysteresis. Gelation occurs at temperatures well
below the melting temperature. An agar solution of 1 , 5% agar forms a gel when
cooled to the temperature of 32 ° C to 39 the C to melt such a gel does not occur at
temperatures below 85 the C .
The pH efect substantially the gel strength; lowering the PH decreases the strength of
the gel. The sugar content also interferes: the increase in sugar levels increases the
hardness of the gel, but with less cohesion.
Source: Supplier
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