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Asian Desserts

Range Of Products
Total of 19 Items
Products
Application
Dosage
Features

Agar Agar

Application

Asian Desserts, Bakery, Cakes, Others - Food, Plant based products, Sauces & Dressing, Western Desserts

Dosage

0.8-1.2% usage per batch

Features Gelling function for making agar jelly. Agar-Agar are gums extracted from the seaweeds. It provides outstanding functional properties which can be used to control moisture and texture to stabilize food systems.

Calcium Chloride

Application

Asian Desserts, Beverage, Others - Food, Western Desserts

Dosage

Infuse the liquid to be spherified with Sodium Alginate. Prepare the calcium bath. Drip the liquid into the bath to create spheres.

Features Use for spherification of liquid. Use with Sodium alginate to create a gel membrane.

Calcium Lactate

Application

Asian Desserts, Beverage, Others - Food, Western Desserts

Dosage

Infuse the liquid to be spherified with Sodium Alginate. Prepare the calcium bath. Drip the liquid into the bath to create spheres.

Features Use for spherification of liquid. Use with Sodium alginate to create a gel membrane.

MACOGEL KJ-63B (medium)

Application

Asian Desserts, Western Desserts

Dosage

0.90-1.00%

Features Used to make Konnyaku Jelly (High fibre jellies) – Medium. Translucent gel with typical chewy konjac texture

MACOGEL SAG-2C (for suspension)

Application

Asian Desserts, Beverage, Western Desserts

Dosage

0.20-0.25%

Features Used for normal Ready-To-Drink (RTD) jelly beads/pulps suspension in drinks. Gelling function. Clear type. Permanent suspension in drinks (for pulp/beads/bird's nest)

MACOGEL™ ALS-350C (jelly beads/pulps)

Application

Asian Desserts, Beverage, Western Desserts

Dosage

0.90-1.00%

Features Gelling function. Firm & Brittle texture with clear appearance.

MACOGEL™ ICP75/831

Application

Asian Desserts, Western Desserts

Dosage

0.90-1.00%

Features Used to make "Aiyu" jelly or common known as the jelly used in local "Ice Jelly". Used to make "Aiyu" jelly or common known as the jelly used in local "Ice Jelly". Gelling function. Firm and elastic but translucent gel. Low syneresis, smooth mouthfeel.

Gelatines

Application

Asian Desserts, Bakery, Beverage, Cakes, Confectionery, Dairy, Meat Processing, Others - Food, Others - Non Food (Cosmetics, Industrial), Plant based products, Sauces & Dressing, Western Desserts

Dosage

Features Gelatine is derived from collagen, the primary protein components of animal connective tissues such as bone, skin and tendon. Gelatine is a high molecular weight polypeptide collagen. It is basically used as a gelling, thickening & stabilising agent. It has also found its way into technical products in the form of adhesives.

MACOGEL™ KJC-195B (high)

Application

Asian Desserts, Western Desserts

Dosage

0.90-1.00%

Features Gelling function. Firm, smooth & elastic gel texture. For making clear type Konnyaku jelly texture

Gellan Gum

Application

Asian Desserts, Bakery, Beverage, Cakes, Confectionery, Dairy, Others - Food, Plant based products, Sauces & Dressing, Western Desserts

Dosage

Features Gellan gum is produced by biotechnology. Gellan gum is the generic name for extra polysaccharide elaborated by Pseudomonas elodea. Gellan gum is used to produce gels. The hardness of the gel will depend on whether the polysaccharide is cultured in substituted or unsubstituted form.

MACOGEL™ KLG-66B

Application

Asian Desserts, Western Desserts

Dosage

0.80-0.85%.

Features Gelling function. Very soft and smooth texture.

MACOGEL™ MK-1

Application

Asian Desserts, Western Desserts

Dosage

0.90-1.00%

Features Gelling function. Firm, smooth & elastic gel texture.
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