Tito Agar Agar E406 1 Kg

Name: Tito Agar Agar E406 1 Kg
Brand: Tito
SKU: TR-GR-TR-p-36781436
Price: 114.99 USD
Availability: InStock

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Tito Agar Agar E406 1 Kg

Regular Price: US$135.99

Special Price US$114.99

Availability: In stock

Supplier: Tito

Category: Grocery & Gourmet Food Pantry Staples & Cooking Ingredients Herbs & Spices & Seasonings Powdered Spices & Seasonings Gourmet Rubs

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Name of Food Additive:

Agar Agar

Ingredient List:

Agar Agar

E Code:

E406

Net Quantity:

1 kg

Physical Structure:

Powder

Lot Number:

For backward traceability, the lot numbers of allraw materialsand packaging materials are recorded.

The product's lot number is located on the product packaging.

Functional Class of Food Additive:

Thickeners

Gelling Agents

Flame Additives Source of Origin:

Seaweed

Foods to which the Food Additive can be added:

It is used in permitted finished products in accordance with the regulations in the Turkish Food Codex Food Additives Regulation and vertical communiqués, taking into account the relevant limitations.

When the necessary information cannot be found in the regulations and communiqués, the relevant country's regulatory authorities can be consulted.

Special Storage Use Conditions:

Store tightly closed in a cool, dry place.

Manufacturer Business Registration Number:

TR-35-K-047442

Origin:

Turkey (The origin of the main ingredient of the food is different from the origin of the final product.)

Instructions for Use:

In accordance with the Turkish Food Codex Food Additives Regulation, the product should be used in accordance with the vertical communiqués regarding the finished product being produced or planned to be produced, taking into account the foods to which it can be added, the conditions of use, maximum amounts, and restrictions.

If use is planned in countries other than Turkey, the legal regulations of the relevant country should be taken into consideration.

Product performance may vary depending on production conditions, the structure and performance of machinery and equipment, seasonal variables, and other raw materials.

Before determining the optimal amount, trials should be conducted with minimum quantities, taking into consideration the restrictions specified in the Turkish Food Codex Food Additives Regulation.

Area of Use Purpose of Sale:

For use in food.

Technical Information:

Agar agar (or agar) is an extract obtained from certain red seaweeds (Gelidiacae, Sphaerococcaceae, and Rhodophyceae) and contains the polysaccharides agarose (p) and agaropectin.

Agarose is responsible for agar's high gelling properties, while agaropectin gives it a viscous property. The agarose agaropectin ratio in agar varies depending on the raw material. The agarose ratio in agar can reach up to 100g.

It is used with the code E406, which means jelly in Malay.

It has a sugary, helical, and colloidal structure. The gelling (gelling) property of agar is provided by the Dgalactone in its composition. It also contains inorganic salts, very small amounts of protein-like substances, and trace amounts of fat. Agar used in microbiology is specially purified to remove antimicrobial substances and pigments. Due to its long and branched chain structure, it cannot be used as a nutrient by microorganisms, with a few exceptions.

Agar agar gels at approximately 34–39 C and melts at 80–95 C. pH affects both the melting and gelation temperatures.

Usage Areas

Agar agar is used in the food industry as a completely plant-based and vegetarian alternative to gelatin. Agar agar can be used in every product where gelatin is used in the food industry.

Stabilizer: Pie fillings, frostings, meringues, icings, Turkish delights, caramels, marshmallows, jelly beans, cookies, donut glaze (often with guar gum and carob gum), sorbets, ices (tragacanth gum or carob gum), cream cheeses, ice creams, fermented dairy products, yogurt, chocolate milk. (It is a cost-reducing stabilizer.)

Pectin substitute (to lower sugar levels): Peanut butter, jams, butter, honey

Thickener, gelling agent: Canned meats, diet jams, diet marmalades, energy bars, further processed meat products, ready-made soups,

Joins and bonds products: Further-processed meat products, hams

Other: Meat pies (with guar gum), sausage casings, protective colloid for cooked meat products

Extends shelf life: With its high water retention capacity, it improves the color and taste of baked goods (breads and cakes) and extends their shelf life.

Technical Documentation:

Gida Katki Maddesinin Adi:

Agar Agar

Bilesen Listesi:

Agar Agar

E Kodu:

E406

Net Miktar:

1 kg

Fiziksel Yapisi:

Toz

Lot No:

Geriye dönük izlenebilirlik açisindan, tümhammaddelerinve ambalaj malzemelerinin lot numaralari kayitlari tutulmaktadir.

Ürünün lot numarasi, ürün ambalaji üzerinde yer almaktadir.

Gida Katki Maddesinin Fonksiyonel Sinifi:

Kivam Arttiricilar

Jellestiriciler

Parlaticilar

Gida Katki Maddesinin Elde Edildigi Kaynagin Adi:

Deniz Yosunu

Gida Katki Maddesinin Eklenebilecegi Gidalar:

Türk Gida Kodeksi Gida Katki Maddeleri Yönetmeligi'nde ve dikey tebliglerde yer alan düzenlemelere uygun olarak, izin verilen bitmis ürünlerde, ilgili sinirlamalar dikkate alinarak kullanilir.

Yönetmelik ve tebliglerde gerekli bilgiye ulasilamadiginda, ilgili ülkenin kanun düzenleyici kurumlarina danisilabilir.

Özel Depolama Kullanim Kosullari:

Kuru ve serin yerde agzi kapali olarak saklayiniz.

Üretici Isletme Kayit No:

TR-35-K-047442

Mensei:

Türkiye (Gidanin ana bileseninin mensei, son ürün menseinden farklidir.)

Kullanim Talimati:

Türk Gida Kodeksi Gida Katki Maddeleri Yönetmeligi'ne uygun olarak, üretilen veya üretimi planlanan bitmis ürün ile ilgili dikey tebliglerde yer alan eklenebilecegi gidalar, kullanim kosullari, maksimum miktarlar ve kisitlamalar dikkate alinarak kullanilmalidir.

Türkiye disindaki ülkelerde kullanim planlaniyorsa, ilgili ülkenin yasal mevzuatlari göz önüne alinmalidir.

Ürün performansi, üretim sartlarina, makine ve ekipmanlarin yapi ve performanslarina, mevsimsel degiskenlere ve diger hammaddelere bagli olarak farklilik gösterebilir.

En uygun kullanim miktari belirlenmeden önce, Türk Gida Kodeksi Gida Katki Maddeleri Yönetmeligi'nde belirtilen kisitlamalar mutlaka göz önünde bulundurularak, minimum miktarlarla denemeler yapilmalidir.

Kullanim Alani Satis Amaci:

Gidada kullanim içindir.

Teknik Bilgiler:

Agar agar (veya agar) bazi kirmizi deniz yosunlarindan (Gelidiacae, Sphaerococcaceae ve Rhodophyceae) elde edilen özüt olup, agaroz (p) ve agaropektin polisakkaritlerini içerir.

Agaroz, agarin yüksek jellestirme özelliginden sorumlu iken, agaropektin viskoz özellik verir. Agardaki agaroz agaropektin orani hammaddeye göre degisir. Agardaki agaroz orani en çok u'e kadar çikabilir.

E406 kodu ile kullanilir, Malay dilinde jöle anlamina gelmektedir.

Sekerli, helmeli ve kolloidal yapidadir. Agarin katilastirma (jellestirme) özelligini bilesimindeki D galakton saglar. Bilesiminde ayrica inorganik tuzlar, çok az miktarda protein benzeri maddeler ve eser miktarda yag vardir. Mikrobiyolojide kullanilan agarlar özel olarak saflastirilarak, antimikrobiyel maddeler ve pigmentlerden arindirilir. Uzun ve dallanmis zincir yapisi nedeniyle bir kaç istisna disinda mikroorganizmalar tarafindan besin maddesi olarak kullanilamaz.

Agar agar, yaklasik olarak 34–39 C'de jellesir ve 80–95 C'de erir. Gerek erime, gerekse jellesme sicakligina pH etkilidir.

Kullanim Alanlari

Agar agar, gida sektöründe jelatinin tamamen bitkisel ve vejeteryan bir alternatifi olarak kullanilmaktadir. Gida sektöründe jelatinin kullanildigi her üründe kullanilabilen agar agar, bitkisel bir alternatiftir.

Fonksiyon Kullanim

Stabilizatör: Turta dolgulari, süsleme jelleri, bezeler, pasta kaplama sekerleri, lokumlar, karameller, marsmalovlar, jelibonlar, kurabiyeler, donut jölesi (genellikle guar gam ve keçiboynuzu gami ile birlikte), Serbetler, buzlar (tragakant gam veya keçiboynuzu gami ile birlikte), Krem peynirler, dondurmalar, mayalanmis süt ürünleri, yogurt, çikolatali süt. (Maliyet düsürücü bir stabilizatördür.)

Pektin muadili (Seker seviyesini düsürmek için):Fistik ezme, reçeller, tereyagi, bal

Yogunlastirici, jellestirici: Konserve etler, diyet reçeller, diyet marmelatlar, enerji gidalari, ileri islem et ürünleri, hazir çorbalar,

Ürünleri birlestirir, yapistirir: Ileri islem et ürünleri, jambonlar

Diger: Etli börekler (guar gam ile), sosis kaplamalari, pismis et ürünleri için koruyucu kolloid

Raf ömrünü uzatir: Yüksek su tutma kapasitesi ile unlu mamullerde (ekmeklerde ve keklerde) rengi ve tadi düzeltirken, raf ömrünü de uzatir.

Teknik Belgeler: