2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Agar-agar or just agar is a gelling agent - polysaride, which is extracted from several species of red algae. It is a mixture of the polysaccharides agaropectin and agarose from the algae Gelidium, Gracilaria, Geranium and others that grow in the Pacific Ocean and the White Sea.
Translated from Malay agar-agar means algae. Agar-agar and its properties have been known in Asia for hundreds of years. However, for a number of reasons, agar-agar it did not reach Europe until the end of the 19th century, and even then it failed to gain the strength and speed to become popular.
Selection and storage of agar-agar
Agar-agar can be purchased from specialty and some organic stores. Its price varies, but a 30 g sachet costs about BGN 9. After opening the sachet, store the gelling agent in the refrigerator, due to the danger of spoilage.
Agar-agar in cooking
Agar-agar is a stabilizer that is used to maintain the viscosity and consistency of the product. It is an additive that is approved for use in all countries of the world, in addition, it is recognized as the strongest gelling substance among the pure colloids known so far. The melting point of agar-agar is about 80 degrees. The gels, which contain agar-agar in their composition, retain the taste and aroma of the main products.
Agar-agar no taste, color or smell. It is used in the food industry for the production of jelly products. It is extremely widely used in the making of various marmalades, jelly meats and puddings, ice cream and candies, dairy products / yogurts and cheeses /, jelly creams in confectionery. In the food industry, agar-agar is known as E406 additive.
The use of agar-agar it is not complicated. Dissolves in cold or hot water. The soaking itself takes a few minutes. The quantitative ratio of water and agar-agar must be mentioned on the packaging. If not described, use 0.9 g per 100 ml of water. Bring to the boil, then simmer for 5 minutes if powdered or 10-15 minutes if in the form of snowflakes.
This is done to dissolve the active substances. It can be added to heated mixtures, but also applied to those at room temperature. When the mixture cools, the agar-agar should be firm.
Agar-agar is an ideal product for gelling. It can be used in creams, replacing the use of eggs.
Difference between agar-agar and gelatin
Unlike gelatin, agar-agar It can easily be used by vegetarians, vegans or people on a special diet because it is derived from algae. Agar-agar tightens stronger and faster than gelatin. It is ready when the mixture has cooled and is 10 times more effective than gelatin.
It does not need to be refrigerated. Agar-agar tightens even at room temperature. It stays in the form of jelly even when the temperature rises. This gives the incredible advantage of serving hot dishes as well. It melts at 80 degrees.
Agar-agar the gel is thermo-reversible, which means that it can be boiled, allowed to harden and then boiled again without any problems. It gives a feeling of satiety, because after ingestion its volume expands.
The amount of agar-agar powder and that of gelatin are not interchangeable. The difference is in the ratio of astringent and water / liquid. With the same amount of gelatin / agar-agar different tightening is achieved, but agar-agar has a gelling advantage.
Mixtures with agar-agar they should not be placed in containers that contain oil or other grease, as this will interfere with the tightening process. For the same reason, foil should not be used.
When using agar-agar in mixtures with sour fruits (such as strawberries and citrus), it is desirable to use a larger amount to achieve a better effect.
The enzymes in kiwi and pineapple, fresh figs, mango, papaya and peaches disrupt the gelling properties of agar-agar. Therefore, heat treatment is recommended before adding them. Other products that affect gelling are chocolate and spinach.
Benefits of agar-agar
It is believed that this gelling agent helps reduce bad cholesterol levels, has no calories and cleanses the body, and it contains about 80% fiber. It helps the digestive processes by protecting the intestinal mucus and has a positive effect on constipation because it is a laxative.
Agar-agar is a useful source of salts and minerals for the human body. It is believed that agar frees the body from toxins and harmful accumulations, normalizes liver function and helps metabolism.
There is no set maximum allowable dose for use. In some countries, E406 is also approved for use in baby and medicated foods.
