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SPREADABLE AGAR AGAR TYPE WONDERGEL

1. About Agar Agar type wondergel.
2. Spreadable agar agartype wondergel series.

i. WONDERGEL – 30

ii. WONDERGEL – 50

iii. WONDERGEL – 100

iv. WONDERGEL – 150

v. WONDERGEL – 200

3. Texture and gelstrength
4. SPECIFICATIONS

i. WONDERGEL – 30

ii. WONDERGEL – 50

iii. WONDERGEL – 100

iv. WONDERGEL – 150

v. WONDERGEL – 200

5.RECIPES

About Agar Agar type wondergel.

Agar Agar type Wonder Gel is perfect vegetable substitute to traditional animal gelatin that provides a soft & delicate texture with smooth spreadability & creaminess. It is ideal for vegetarian & vegan diets as it is made from a natural plant-based source.

High versatility in applications such as cake glaze, decorative piping gel, yogurt, soft puddings, creamy custards, spreadable cheese etc.

WONDERGEL is easy to use without additional gelling aids, with high water binding capacity and high in dietary fibre. WONDERGEL has excellent synergy with sugar and other hydrocolloids and its low gelling point and easy and rapid dissolution at 70-80oC allows convenient management on industrial production lines. Wonder Gel is a replacement for LMPectin and Iota Carrageenan also.

WONDERGEL is available with different gel strength & texture characteristics.


AGAR-AGAR

WONDER GEL

Sources

Gracillaria and Gelidium seaweeds

Gracillaria seaweed

Process

Alkaline treatment, extraction, Filtration, Gelification, drying, milling, blending and packing.

Further process of gelled agar in high pressure and temperature extruder.

Gel Strength Structure

500-1200 gm/cm2

30-200 gm/cm2 Pastry and Creamy.

Dissolution Temperature

95°C

>80°C

WONDER GEL

GELATIN

Economical Aspect

Lower dosage

Higher dosage

Shelf Life

Longer(Higher Melting point guarantee low whey out phenomena)

Shorter(Lower Melting point increase the risks of phase separation)

Culture and religion acceptance

Vegan, 100% vegetable origin of religious issue.

Non Vegan, Animal origin- Severe restriction in religious believes.

WONDER GEL

PECTIN

Availability

Raw material from tropical cultivated seaweeds crops always available.

Depends on the Citrus crops harvesting.

Gelation condition

Does not require certain condition

Require low pH and high brix to gelify.

Handling

Easily set, easily disperse and dissolve

Need longer time to set.

FUNCTIONAL PROPERTIES

  • Low GS (30-200 gm/cm2 )
  • Easy and rapid dissolution at 75-80°C
  • Thermo reversible gel, Spreadable property
  • Soft texture & creamy mouth-feel, suitable for low fat products.
  • High water binding capacity & very low syneresis.
  • Low gelling point (33-35°C)
  • High transparency and bright gloss.
  • Does not require gelling aids (eg. KCI in standard k-carrageenan)
  • High synergy with sugars other hydrocolloids
  • High content of natural dietary fibres (contains up to 70% total dietary fibre)
  • Suitable for various Cultural, Religious and Dietary preferences (vegan, vegetarian)
  • Replacer for animal gelatin, LM pectin, Iota Carrageenan.

APPLICATION AREAS

  • Jams and Marmalades, Sugar-only jam, Custards, Pie Fillings and Crème Chantilly, Spreadable Cheese, Set Yogurt, Stirred Yogurt and Drinking yogurt, Chocolate Milk, Ready-to drink Beverages.
  • Mayonnaise, Sauces, Salad Dressings, Dipping Sauces, Ketchup, Cake Glaze, Crème brulee, Flans and Panna Cotta, Condensed Milk, Sherbet and Sorbet, Rolled Fondant.

Storage & Packing

WONDERGEL must be stored in cool and dry ambient. Its storage life is 36 months in the original Carton/container and under dry and cool conditions.

  • Bulk : 5, 10, 25 kg Cartons, 25kg fibreboard drum
  • Retail : 100, 250, 500 gm Wondergel-30 , Wondergel-50 , Wondergel-100 , Wondergel-150 , wondergel-200

Spreadable agar agartype wondergel series.

WONDERGEL – 30

Wonder gel – 30 has the ability todissolve completely at 75°C to form a smoothyspreadable gel-sol up on cooling.

Applicative Benefits of Wondergel 30

  • High water-binding capacity to minimize syneresis and offers a good and homogeneous structure in the final products.
  • It imports a pleasantly smooth, creamy and full–bodied mouth feel.
  • Excellent synergy with sugar, dairy products and other hydrocolloids (ie. Low methoxyl pectin).
  • Allows for applications in products for vegetarians, vegans diabetics and celiac.
  • 100% vegetal origins allows fulfillment of cultural and religious needs in which products of animal origins are not suitable.
  • 100% BSE (Bovin Spongiform Encephalopathy) – free.
  • Able to dissolve completely at lower than cooking temperature (75-80°C).
  • High clarity with neutral taste and odour.

Recommended Dosage:

  • Min 0.5%-for soft gelatinized paste
  • Max 2.0%- for strong gelatinized paste.

WONDERGEL – 50

Wonder gel – 50 has the ability todissolve completely at 75°C to form a smoothyspreadable gel-sol up on cooling.

Applicative Benefits of WONDERGEL 50

  • Allows great stability of the product
  • Improves mouth-feel and flavor release
  • Allows modifications of the production technology and balances variations in the different employment of
    raw materials.
  • It offers a good and homogeneous structure
  • Reduce syneresis in the final products.

Recommended Dosage:

  • Min 0.5% - for soft gelatinized paste
  • Max 2.0% - for strong gelatinized paste.

WONDERGEL – 100

Wonder gel – 100 has the ability to dissolve completely at 75°C to form a smoothyspreadable gel-sol up on cooling.

Applicative Benefits of WONDERGEL 100

  • Allows great stability of the product
  • Improves mouth-feel and flavor release
  • Allows modifications of the production technology and balances variations in the different employment of raw materials.
  • It offers a good and homogeneous structure.
  • Reduce syneresis in the final products.

Recommended Dosage:

  • Min 0.5% - for soft gelatinized paste
  • Max 2.0% - for strong gelatinized paste.

WONDERGEL – 150

Ingredients

  • Spreadable Agar Agar Type WONDER GEL 150 - 0.20%
  • Whole Milk 3.5% fat - 81.80%
  • Skim milk Powder - 9.00%
  • Culture - 9.00%

Preparation

  • Add Spreadable Agar Agar Type WONDER GEL - 150,skim milk powder to the whole milk pasteurize at 90°C
    for 5 minutes and mix well untill it dissolves well.
  • Cool down to 42 - 4°C and inoculate with culture.
  • Cool down until 25°C and allow fermentation for 24 hours
  • Final yoghurt is spoonable and smooth without significant syneresis

( Note : Dosage may be adjusted according to desired texture .)

WONDERGEL – 200

Wonder gel – 200 has the ability to dissolve completely at 75°C to form a smoothyspreadable gel-sol up on cooling.

Applicative Benefits of WONDERGEL 200

  • Allows great stability of the product
  • Improves mouth-feel and flavor release
  • Allows modifications of the production technology and balances variations in the different employment of
    raw materials.
  • It offers a good and homogeneous structure
  • Reduce syneresis in the final products.

Recommended Dosage:

  • Min 0.5% - for soft gelatinized paste
  • Max 2.0% - for strong gelatinized paste.

Texture and gelstrength

SPEADABLE AGARAGAR TYPE WONDER GEL SERIES


Texture

Gel Strength

Common Applications

Spreadability

Creaminess

gr/cm2 (1.5% solution, Nikkan Sui)

Wondergel 30

+++++

+++++

30-50

Cake glazing, ready to drink beverages, custards, spreadable cheese, stirred yogurt, set yogurt, fruit based soft drinks.

Wondergel 50

++++

++++

50-80

Wondergel 100

+++

+++

100-150

Jams and marmalades, pie fillings, sauces, salad dressings, ketchup, panna cotta, sherbet and sorbet, roll fondant.

Wondergel 150

+++

+++

150-200

Set Yoghurt.

Wondergel 200

++

++

200-250

Jams and marmalades, pie fillings, sauces, salad dressings, ketchup, panna cotta, sherbet and sorbet, roll fondant.

SPECIFICATIONS

Wondergel – 30

PARAMETER

U.M.

LIMITS
Ash % <5.00
Insoluble ash in HCI % <0.10
Loss on drying % <18.00
Particle size % 100% pass 80 mesh
Gel Strength 100°C gr/cm² 30-50
Turbidity NTU 10.00 - 30.00
pH solution 1.5%   5.00 - 7.50
Gelatine and Protein % Not detectable
Starch % Not detectable
Total Heavy Metals as Pb ppm <10.00
Lead ppm <5.00
Cadmium ppm <3.00
Mercury ppm <1.00
Arsenic ppm <3.00
Total Plate Count UFC/g <1000
Yeast and Moulds UFC/g <100
Coliforms UFC/g Absent in 0.10 g
E Coli UFC/g Absent in 20 g
Salmonella UFC/g Absent in 20 g

Wondergel – 50

PARAMETER

U.M.

LIMITS
Ash % <5.00
Insoluble ash in HCI % <0.10
Loss on drying % <18.00
Particle size % 100% pass 80 mesh
Gel Strength 100°C gr/cm² 50-80
Turbidity NTU 10.00 - 30.00
pH solution 1.5%   5.00 - 7.50
Gelatine and Protein % Not detectable
Starch % Not detectable
Total Heavy Metals as Pb ppm <10.00
Lead ppm <5.00
Arsenic ppm <1.00
Mercury ppm <3.00
Cadmium ppm <1.00
Total Plate Count UFC/g <1000
Yeast and Moulds UFC/g <100
Coliforms UFC/g Absent in 0.10 g
E Coli UFC/g Absent in 20 g
Salmonella UFC/g Absent in 20 g

Wondergel – 100

PARAMETER

U.M.

LIMITS
Ash % <5.00
Insoluble ash in HCI % <0.10
Loss on drying % <18.00
Particle size % 100% pass 80 mesh
Gel Strength 100°C gr/cm² 100 - 200
Turbidity NTU 10.00 - 30.00
pH solution 1.5%   5.00 - 7.50
Gelatine and Protein % Not detectable
Starch % Not detectable
Total Heavy Metals as Pb ppm <10.00
Lead ppm <5.00
Cadmium ppm <1.00
Mercury ppm <1.00
Arsenic ppm <3.00
Total Plate Count UFC/g <1000
Yeast and Moulds UFC/g <100
Coliforms UFC/g Absent in 0.10 g
E Coli UFC/g Absent in 20 g
Salmonella UFC/g Absent in 20 g

Wondergel – 150

PARAMETER

U.M.

LIMITS
Ash % <6.50
Insoluble ash in HCI % <0.50
Insoluble matter % <1.00
Loss on drying % <22.00
Particle size % 100% pass 80 mesh
Water Absorbtion ml <75
Gel Strength gr/cm² 150-250
Turbidity NTU 10.00 - 30.00
pH solution 1.5% 5.00 - 7.50
Gelatine and Protein % Not detectable
Starch ppm <5.00
Cadmium % Not detectable
Total Heavy Metals as Pb ppm <10.00
Lead ppm <5.00
Cadmium ppm <1.00
Mercury ppm <1.00
Arsenic ppm <3.00
Total Plate Count UFC/g <1000
Yeast and Moulds UFC/g <200
Coliforms UFC/g Absent in 0.10 g
E Coli UFC/g Absent in 20 g
Salmonella UFC/g Absent in 20 g

Wondergel – 200

PARAMETER

U.M.

LIMITS
Ash % <5.00
Insoluble ash in HCI % <0.10
Loss on drying % <18.00
Particle size % 100% pass 80 mesh
Gel Strength 100°C gr/cm² 200-250
Turbidity NTU 10.00 - 30.00
pH solution 1.5%   5.00 - 7.50
Gelatine and Protein % Not detectable
Starch % Not detectable
Total Heavy Metals as Pb ppm <10.00
Lead ppm <5.00
Cadmium ppm <1.00
Mercury ppm <1.00
Arsenic ppm <3.00
Total Plate Count UFC/g <1000
Yeast and Moulds UFC/g <100
Coliforms UFC/g Absent in 0.10 g
E Coli UFC/g Absent in 20 g
Salmonella UFC/g Absent in 20 g

RECIPES

ABOUT MERON GROUP

Today Marine Hydrocolloids is the only exporter and market leader in the supply of quality Agar Agar in India. We are the exclusive supplier of Agar to many MNC'S and also to 90% of the commercial tissue culture laboratories in India and several leading laboratories across the world.

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MERON GROUP

| Marine Hydrocolloids
| Meron Ingredients
| Meron Biopolymers

Santo Gopalan Road, Chullickal,
Cochin - 682 005, Kerala, India.
 +91 484 2227241/2223703/2220802
+91 484 2220801
Customer Care No: +91 9895767366
[email protected], [email protected]

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