Agar QSol® Soft

Low-temperature soluble agars prevent denaturation of dairy proteins during the dissolution process, ensuring a stable and homogeneous texture. This has propelled their use in the production of dairy desserts and spreadable cheeses, where their presence has been shown to improve texture, reduce whey, and enhance the cutting qualities of cheeses. QSOL Soft agars, with quick dissolution and low gel forces, provide a creamy and smooth texture to the final product.