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Agar has emerged as a groundbreaking option in the dairy sector and is increasingly being used as an alternative to traditional carrageenans. Unlike carrageenans, which require the addition of external agents for gelation and can affect the flavor, color, and aroma of foods, agar forms a physical gel through the creation of hydrogen bonds, without the need for additional additives. This characteristic allows agar to provide greater stability and extend the shelf life of dairy products, thanks to its low reactivity with milk proteins.
Low-temperature-soluble agars are particularly beneficial, as they prevent protein denaturation during the dissolution process, ensuring a uniform and consistent texture. For this reason, their use has increased in the production of dairy desserts and spreadable cheeses, where they have been shown to improve texture, reduce whey separation, and enhance the cutting properties of cheeses.
Rapid Agar varieties offer innovative solutions for cheeses and fermented dairy products, optimizing both texture and stability in the final products. The grade that dissolves at 80 °C not only enables savings in time and costs, but also preserves the organoleptic properties of heat-sensitive products. Meanwhile, fast-dissolving agars with low gel strength provide a smooth and creamy texture in the finished product.
This shift toward the use of agar not only improves product quality but also represents a positive evolution in formulation practices within the dairy industry.
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