Thickening Agar-agar

Thickening Agar-agar

Agar-agar is the strongest gelling agent, far surpassing all known gelatin in its properties.

This product is obtained by extracting red and brown algae from the White Sea and the Pacific Ocean. In this regard, the main exporters and producers of agar agar are the United States of America, especially California and Japan.

In Russia, agar-agar is also known as E406, a food additive that has absolutely no harmful effects on the human body, and in this regard, it can be used in almost any amount. Agar-Agar is mainly used as a stabilizer, gelling component and thickener in the preparation of various confectionery products.

Often, agar-agar is used in the preparation of fillings for marmalade, marshmallows, jam, pastilles, souffles, candies and sweets. In addition, in addition to the production of meat and fish, this substance is added to the production of fruit and vegetable preserves, beer, baked goods, ice cream, chewing gum, mayonnaise, condensed milk, as well as some refined beverages. Due to its very low calorie content, agar agar is used in the production of special foods for diabetics. In addition, agar-agar has special chemical properties and is therefore widely used in the fields of pharmacy, cosmetology and microbiology.

Use : soak agar agar in a little water or juice for 30-40 minutes. Heat, do not bring to a boil and cook for at least four minutes. Immediately before the end of the meal (if necessary) dyes, flavors, citric acid, etc. When cooled to 35-40 degrees, the dissolved agar becomes a gel.

Energy value per 100 g product : 32 kcal / 135 kJ

Nutritional value per 100 g of product: proteins - 1.0 g; carbohydrates - 7.0 g; fats - 0.0 g

Ingredients : "Agar-agar" food additive (E406)