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In the world of culinary, innovation is the key to meet both palatability and the healthiness. The challenge often lies in crafting food that are not only delicious but also align with dietary preferences. One such culinary venture is the creation of a lower-fat creamy sauce dressing.

In creamy dressings, fat content often plays a critical role in both taste and texture. However, as the food industry preferences shift towards healthier options, the challenge arises to preserve that luxurious creamy mouthfeel while reducing the fat content. This is where agar-agar steps in as a replacer to fat.

Agar-agar, derived from seaweed, is a natural hydrocolloid renowned for its high water binding capacity. While native agar has strong and firm texture often used as a gelling agent, agarOLES® – the soft and spreadable agar, developed by Java Biocolloid – has a unique smooth and soft texture. By using agarOLES®, producer can emulate the creamy sensation without relying heavily on fats.

The structure formed by agarOLES® helps retain moisture, preventing the dreaded separation or syneresis and ensuring that the creamy sauce dressing maintains its quality.

Contact us for recipe.

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