Naturally Vegan Thickener / Stabilizer "Agar" in Sauces, Gravies and Soups

Here are the key quality standards for Agar Agar when using for ready-to-cook Indian Curry Sauce:

1. Agar Agar should be free from impurities and contaminants.

2. The gel strength should be consistent and suitable for the desired texture of the curry sauce - Typically 600-900g/cm2.

3. The moisture content should be low to ensure a longer shelf life - ideally below 15%.

4. It should meet microbiological standards for food safety, including limits on total plate count, yeast, mold, and pathogens like E. coli and Salmonella.

5. Agar Agar should dissolve easily in hot water to form a clear solution.

6. It should not leave any residue or undissolved particles.

7. The pH level should be neutral to slightly acidic (around 6.0-7.0) to ensure compatibility with other ingredients in the curry sauce.

8. Agar Agar should be white to pale yellow in color and have a neutral odor.

9. It should not impart any off-flavors or colors to the curry sauce.

10. Agar Agar should be packaged in airtight, moisture-proof containers to prevent contamination and moisture absorption.

11. Packaging should be labeled with relevant information, including batch number, manufacturing date, and expiration date.

Yes, Agar Agar can be used as an ingredient in Sauces, Gravies and Soups. It serves as a natural thickening agent and stabilizer, which can enhance the texture and consistency of the sauce. Agar is also used in molecular gastronomy to create interesting textures and shapes of food. Here are some ways Agar Agar can be utilized:

1. Thickening Agent: Agar Agar can be used to thicken curry sauces, giving them a smooth and rich texture. It is especially useful in sauces that need to maintain their consistency during storage and reheating.

2. Stabilizer: Agar Agar helps stabilize emulsions, preventing the separation of oil and water in curry sauces. This ensures a uniform texture and appearance.

3. Vegan Alternative: As a plant-based ingredient, Agar Agar is an excellent alternative to gelatin, making it suitable for vegetarian and vegan curry sauces.

4. Heat Stability: Agar Agar remains stable at high temperatures, making it ideal for sauces that need to be cooked or reheated.

Nutrition Lab test report from a recent batch is reproduced below:

And few specific considerations to keep in mind to ensure the best results:

1. Dissolution: Agar Agar needs to be fully hydrated and dissolved to activate its gelling properties. Dissolve it in a liquid and bring it to a boil, then simmer for a few minutes to ensure complete dissolution.

2. Concentration: The concentration of Agar Agar used will affect the texture of the curry sauce. Typically, 1-2 grams of Agar Agar powder per 250 ml (1 cup) of liquid is recommended. Adjust the amount based on the desired thickness.

3. Compatibility: Agar Agar is compatible with a wide range of ingredients, but it works best in acidic environments. Ensure that the pH level of the curry sauce is suitable for Agar Agar to gel properly.

4. Heat Stability: Agar Agar remains stable at high temperatures, making it ideal for sauces that need to be cooked or reheated. However, avoid prolonged boiling as it may weaken the gel strength.

5. Texture and Mouthfeel: Agar Agar creates a firm and smooth texture. If a softer texture is desired, use a lower concentration or combine it with other thickeners like cornstarch or guar gum.

6. Shelf Life: Agar Agar helps extend the shelf life of sauces by preventing separation and maintaining consistency.

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Additionally, we also take care of allergens, heavy metals, micros and more. Available in various gel strength, formats (strips, powder, sponge, sticks, and packing formats. Contact us with your sample or exact organoleptic description for a quote (along with full physical, chemical and microbiological specifications) to match your requirements. More details and specification on Agar Agar are here.