CHARACTERISTICS

Agar Agar, discovered in the late 1650s by Minoyza Tarozaemon in Japan known as Kanten is a Polysaccharide used as a natural gelling agent derived from red algae belonging to the Rodofiecee Class of the Genus Euchema, Gracilaria, Gelidium.

NUTRITIONAL VALUES

AGAR AGAR is derived from the polysaccharide Agarose, which forms the backbone in the cell walls of some red algae known as Agarophyte and is released by boiling. AGAR AGAR is actually a mixture of two components: Agarose linear polysaccharide and a heterogeneous mixture of smaller molecules called Agaropectins.

Agarose is a water-soluble sugar at boiling temperature, while it becomes solid as it cools forming a gel due to the formation of a three-dimensional matrix formed through hydrogen bonds between the linear chains.

AGAR AGAR possesses almost no caloric value but nutritionally it is interesting for the presence of Mineral Salts and Trace Elements. The neutral taste does not alter in the least the flavor of the dishes it is combined with.

PROPERTIES

Its main use is related to the slimming, soothing, anti-inflammatory and protective effect it exerts on the gastric mucosa and intestines since it covers the mucous membranes with a thin layer and protects them from further damage from inflammation. It is particularly useful in cases of colitis.

AGAR AGAR helps to normalize intestinal transit and is most effective as a laxative: because of its hydrating property, it increases intestinal mass and acts as a mechanical purgative, with no side effects. It finds a valuable indication in the presence of constipation.

‘AGAR AGAR by virtue of its satiating power is utlized as an adjunct to low-calorie diets, provides 3 calories per gram is made up of 80% fiber, swells in the stomach coming to triple in volume and dampening appetite.

USES

It can also be used to increase the satiating capacity of foods by imparting a modest amount of calories. AGAR AGAR in WIRES is mainly used to prepare low-calorie salads or as an accompaniment to dishes. The taste is almost neutral and can therefore be combined with all raw vegetables, which will remain prevalent in taste.

For a HEALTHY, ECOLOGICAL and SUSTAINABLE diet, we have chosen a raw material with these requirements CRUDE, VEGAN, GLUTEN FREE