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 supporting structure 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 has almost no caloric value but nutritionally it is interesting for the presence of Fiber, Mineral Salts and Trace Elements. It contains Calcium, Potassium, Magnesium, Iron, Phosphorus, and Iodine. It also contains numerous Vitamins of group B, A, C, E, K.

AGAR AGAR can be used in the daily diet and especially in the Vegan and Vegetarian Diet and the Celiac Diet.

HOW TO USE

AGAR AGAR is able to turn liquids into gelatin, a characteristic that makes it especially useful in cooking.

AGAR AGAR is completely natural and plant-based and is a viable alternative to isinglass. Called isinglass because it was originally made from fish, particularly first from sturgeon and then also from the bones of large fish; it is also called glue because it was also used as a glue. Today 80 percent of the animal-derived food gelatin produced in Europe is derived from pork rind. Fifteen percent is derived from bovine bifid, which is a thin layer present under the skin. The remaining 5 percent is derived almost entirely from pig and cattle bones so it is inadvisable to use these jellies in cooking and undoubtedly prefer the use of Agar Agar. The ratio of AGAR AGAR = Fish Glue is this: 5 grams of AGAR AGAR powder corresponds to 6 sheets of gelatin.

AGAR AGAR has a neutral taste that does not alter the flavor of preparations in the least so it is suitable for the preparation of both sweet and savory dishes.. AGAR AGAR powder is ideal for the preparation of healthy jellies, delicious fruit or vegetable aspic, to thicken creams, Mousse and as an alternative to animal gelatin or isinglass. AGAR AGAR is especially suitable for preparing low-sugar jams.

The use of AGAR AGAR does not change according to its form. It should be poured inside boiling liquids such as water, fruit juices, vegetable milk for homemade puddings and vegan “cheeses” or jams being prepared and brought to a boil for about 6-8 minutes while stirring continuously. The appearance of gelatin will occur when the liquid is placed back to cool and has almost reached room temperature.

In case AGAR AGAR is used for the preparation of tart jellies, the resulting liquid should be poured over the fruit even before it solidifies completely. The jelly will complete its formation later. Puddings, aspics, tarts and other preparations to be eaten cold in which agar agar has been used can be transferred to the refrigerator to obtain dishes with a well-solid consistency.

DOSAGE:

2 to 5 grams of powdered agar agar per 50 cl of water or other liquid. Bring to a boil for a few minutes on low heat, allowing to simmer for 6 to 8 minutes. Agar Agar gels by letting it cool.

HOW TO USE IT:

Fruit juice gel: Use any fruit juice you like, add a pinch of cinnamon and the Agar-Agar. Proceed as described in the preparation.

Fruit Tart: Use just enough water, add Agar Agar, maple juice or sugar and lemon peel. Proceed as described in the preparation and pour the mixture while still warm over your tart.

Fruit Aspic: Prepare diced fruit by putting it in bowls and proceed as described in the preparation, adding (optional) red wine and sugar. Pour the mixture while still hot over your fruit.

Jams: Add Agar-Agar, using half the recommended proportions, in the preparation of your jams to make them more consistent

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