Agarmex offers a specialized guide on the proper use of agar in acidic environments, detailing essential guidelines for its optimal handling.
To activate the gelling properties of agar, it should begin with its dissolution. It is advised to gradually add it to water or milk, preferably cold, while constantly stirring to achieve suitable suspension and prevent clumping.
To enhance suspension, agar powder can be premixed with other dry ingredients, such as sugar, before adding it to water or milk.
It is crucial to consider the pH during preparation, as solutions with a pH below 4 and prolonged heating times can impact the functional properties of agar.
To prevent agar hydrolysis during heating, practical approaches are suggested:
- If a specific ingredient lowers the pH, it is recommended to add it during the cooling stage of the mixture, around 50ºC.
- In acidic environments with a pH below 4, it is best to dissolve agar separately in a small amount of water or milk and carefully mix it with the acidic medium when both liquids are at a similar temperature, around 50ºC.
Once the agar gel is formed, the pH does not affect its stability, being more resilient in acidic environments compared to carrageenans or gelatin.
It is essential to note that this guide is purely indicative, and users are advised to conduct tests in their specific applications. For further information, do not hesitate to contact our technical team.
