AGAR - A VERSATILE THICKENING AGENT
AGAR is a
gelatinous substance derived from seaweed that is commonly used in
microbiological and food applications. In microbiology, Agar is utilised as a
solidifying agent in culture media to grow bacteria and other microorganisms.
In the culinary world, agar serves as a vegetarian substitute for gelatin in
various desserts and dishes.
Attached is a campaign addressing the following:
* What
is AGAR and How Does it Work?
* How
to Use AGAR to Thicken Milk
* Benefits
of Using Agar to Thicken Milk
* Preparing
Agar for Other Food Applications
* Certification
Attached:
* Campaign: Agar - A Versatile Thickening Agent
* Specification: Agar

For pricing and orders:
For technical assistance:
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