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.
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 |
95oC |
>80oC |
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. |
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.
Wonder gel – 30 has the ability todissolve completely at 75oCto form a smoothyspreadable gel-sol up on cooling.
WONDERGEL 30 can be used for soft gels, cold glaze, soft filling pastes.
Wonder gel – 50 has the ability todissolve completely at 75oC to form a smoothyspreadable gel-sol up on cooling.
Wondergel@ 50 can be used for soft gel glaze or soft filling pastes.
Wonder gel – 100 has the ability to dissolve completely at 75oC to form a smoothyspreadable gel-sol up on cooling.
Wondergel 100 can be used for soft gel glaze or soft filling pastes.
Wonder gel – 200 has the ability to dissolve completely at 75oC to form a smoothyspreadable gel-sol up on cooling.
Wondergel 200 can be used for soft gel glaze or soft filling pastes.
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 |
+++ |
++++ |
100-200 |
Jams and marmalades, pie fillings, sauces, salad dressings, ketchup, panna cotta, sherbet and sorbet, roll fondant. |
Wondergel 200 |
++ |
+++ |
200-250 |
|
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 | ||
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 | ||
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 | ||
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 | ||
