Contact Person: Mr. Vipul Makwana
Address: Mangal Aarambh Building, Near Korakendra Hall, Off S.V. Road, Borivali (West)
Mumbai , Maharashtra , India - 400 092
Agar Agar is used as 100% vegetarian substitute for Gelatin (manufactured from animal bones and skin) in the food industry. The usage is fast gaining ground due to the worldwide shift for products of vegetable origin. Agar Agar has been used for many centuries as high performance gelling agent. Its ability to produce clear colourless, odourless, and natural gels without the support of other colloids has long been exploited by the food industry as a stabilizing and gelling agent. Agar Agar gels at 34°C to 42°C and melts at 80°C to 98°C. This unmatched natural hysteresis offers a definite advantage particularly with regard to the shelf life of food preparations.
Sweet producer offering Indian sweets, traditional Indian sweets, delicious Indian sweets, palatable Indian sweets, desi ghee sweets, dry fruits sweets and bengali sweets that includes bundi ladoo, mohan thal, motichur ladoo, shahi motichur ladoo, etc.