Agar-Agar - Powder - Bio

Agar (or agar-agar), is a thickening agent derived from a seaweed (red algae) from Southeast Asia. It was discovered around 1650 by a Japanese innkeeper who experimented with using it in soup and noticed that it later coagulated. In Japan agar is called kanten.

Agar is used for scientific purposes (in biology for example), in fabric gluing and in brewing. Agar can also be used as a laxative (it is 80% fiber) and as an appetite suppressant.

And it is certainly an amazing gastronomic ingredient. It is a plant-based substitute for gelatin, a thickener for soups, pastries, ice creams and other desserts.

Health benefits

Agar has no calories, carbohydrates, sugar, fat and is rich in fiber. It does not contain starch, soy, corn, gluten, yeast, wheat, milk, egg and preservatives.

It absorbs glucose in the stomach, passes through the digestive system quickly and inhibits the body from retaining and storing excess fat. Its ability to absorb water helps with bowel movements. Agar also absorbs bile, thereby forcing the body to break down more cholesterol.

An excellent substitute for (animal) gelatin

Agar is the perfect substitute for traditional gelatin. It is of plant origin and this makes it suitable for vegetarians, vegans and other restrictive diets.

Agar has no taste or smell which makes it quite easy to use. It is more stable than gelatin, and remains stable even when we have a high temperature.

Why choose agar agar:
The advantages of agar agar over animal gelatin are many except that it is a plant product!
Because it is a plant product it can be consumed by vegetarians, those who prefer a vegan diet, those who fast and follow a light or healthy diet.
It is a completely pure product without color, taste, aroma.
It is very easy to use and does not need special treatment as a material.
It can be used at room temperature and if necessary to reheat the liquid added without losing its coagulant property.
Molecularly it is much more stable than gelatin and gives a better result both in texture and in the coagulation stability of liquids.
It can help with indigestion and stomach upsets!
It is rich in iodine and trace elements!
Extremely rich in gum, it has a mild laxative effect and reduces the feeling of hunger, which is why the Japanese use it extensively when they want to lose weight.
Agar - Agar is rich in vitamins B, E, K, folic acid and many minerals such as calcium, copper, iodine, iron, magnesium, manganese, phosphorus, potassium, selenium, zinc.

Does not contain: gluten, sugar, lactose, genetically modified ingredients.

-The most important thing to know about agar-agar is that it must first be dissolved in water (or other liquid such as milk, fruit juices, tea…) and then brought to a boil (above 82c). It will thicken the ingredients while cooling. We do not add agar as it is in our food.

Ratio: 3 very sharp cuts. sweet powder for 1 liter of liquid. One teaspoon of agar will give the same density force as eight teaspoons of gelatin.

Here is the basic "recipe" to use if you can not boil all your ingredients right away

Dissolve 1 teaspoon of agar powder in 4 tablespoons of warm water. Mix well and leave for 10 '.
2. Bring the mixture to a boil at a low temperature
4. Mix well immediately with the rest of the ingredients if they are hot while in the cold allow the temperature to drop for a while.
5. Allow to cool to thicken the ingredients.

The action of Agar-agar begins when the temperature of the food drops below 40oC.

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