Ingredients: 100-mesh gracalaria agar.
Applications: Used in hot flat icings at 0.2% and for doughnut glazes at higher levels like 0.5-1.0%. Used to prevent crystallization of sugar, reducing the tendency of the glaze to chip, crack, or weep. Also used in jelly candies and marshmallows from 0.3-1.8% to give desired structural effects.
