Manufacturing, Exporting and Supplying of Agar Agar, Agrose, culture media ingredients and Bio Polymers such as Food Grade, Agar Agar Bacteriological Grade, Agar Agar Food Grade, Agar Agar Pharmaceutical Grade, Tissue Culture Grade, Chitin And Chitosan Chemical, Sodium Alginate Chemical, Culture Media Ingredients Chemical. We are a reputed company in the industry for nearly two decades & our products are widely used in food industry, tissue culture, culture media, dentistry, textile, electrophoresis and biotechnology.

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2. An ISO 22000:2005 Co
FSSAI LICENSE NO: 11316007000653
HACCP, HALAL, GMP & KOSHER CERTIFIED
Santo Gopalan Road, Cochin 682005, Kerala, India
Tel: +91 484 2227241 | 2223703 | 2220802
Fax: +91 484 2220801
Email: info@meron.com, marine@vsnl.com
www.indiaagar.com
Customer Care No: +91 989 5767 366
WONDER GEL
Availability
Gelation condition
Handling
PECTIN
Does not require special condition
Depends on the Citrus crops
harvesting.
Easily set, easily disperse and
dissolve.
Need longer time to set.
Require low pH and high brix to
gelify.
Advantages of using Wonder gel over Pectin in the Glaze application
Detailed specification and Recipe’s are available in our website www.indiaagar.com
Storaqe & Packaginq
WONDERGEL must be stored in cool and dry ambient. lts storage life is 36 months in the
Original carton/container and under dry and cool conditions.
Raw material from tropical
cultivated seaweeds crops.
Always available.

3. APPLICATION AREAS.
Application benefits and
functional properties of
spreadable Agar-Agartype Wondergel.
Advantages of using
Wonder gel over Gelatin
in the Yoghurt
application.
Spreadable Agar-Agar Type WONDER GEL
is a unique functional ingredient obtained
by transforming the rigid structure of
native agar-agar with no chemical
treatment to give a softer and creamy
texture which still maintaining the natural
benefits of seaweed fibre.
WONDER GEL is an excellent alternative for
partial or total replacement of traditional
animal-based gelling agents and other
expensive hydrocolloids to provide a
particularly delicate and succulent
mouth feel with smooth
thixotropic flow.
Low Gel Strength.
Dissolves completely at lower temperature
(75-80°C).
Low gelling point (33-35 °C)
Thermo reversible gel.
Highly spreadable gel.
Does not require gelling aids (eg. KCl in
standard k-carrageenan)
100% BSE (Bovine Spongiform
Encephalopathy)- free
High content of natural dietary fibres (contains
up to 70% total dietary fibre)
High clarity with neutral taste and odour.
It imparts a pleasantly smooth, creamy and
full-bodied mouth feel
High water-binding capacity to minimize
syneresis and offers a good and homogeneous
structure in the final products
Excellent synergy with sugar, dairy products
and other hydrocolloids (ie. low methoxyl
pectin).
Suitable for various Cultural, Religious, and
Dietary preferences (vegan, vegetarian)
Replacer for animal gelatin, LM pectin, Iota
Carrageenan.
Jams and Marmalades , Sugar-only jam , Custards, Pie Fillings and Crème Chantilly , Spreadable Cheese , Set
Yoghurt, Stirred Yoghurt and Drinking Yoghurt , Chocolate Milk , Ready-to-drink Beverages.
Mayonnaise , Sauces, Salad Dressings, Dipping Sauces , Ketchup , Cake Glaze , Crème brûlée, Flans and Panna
Cotta , Condensed Milk , Sherbet and Sorbet, Rolled Fondant.
Texture
Gm/cm2
(1.5% solution, Nikkan Sui)
30-50
50-80
100-200
200-250
Wonder Gel 30
Gel Strength Common Applications
Wonder Gel 50
Wonder Gel 100
Wonder Gel 200
Spreadability
+++++
++++
+++
++
Creaminess
+++++
++++
+++
++
Cake glazing, Ready-to-drink
Beverages, Spreadable
Cheese , Set Yoghurt, Stirred
Yoghurt and Dringking
Yoghurt, Panna Cotta,
Custards, Chocolate Milk .
etc,
Jams and Marmalades ,
Sugar-only jam, Ketchup ,
Sherbet and Sorbet, Rolled
Fondant, etc.
WONDER GEL
Dosage Lower Higher
Stability
Culture and
Religion
Acceptance
GELATIN
Higher melting point
Guaranteed low whey-out
phenomenae
Longer final product shelf-life
Vegan 100%, Vegetable origin
No religious issue
Non Vegan, Animal origin,
severe restriction in religious
beliefs.
Lower melting point
Increased rate of phase
separation
Shorter final product shelf-life