Agar-agar

Agar-agar is a gelling agent of plant origin. It is obtained from seaweeds, making the product rich in minerals and iodine. Agar-agar is sourced from Gracilaria seaweed.

Properties of agar-agar:

• 1 teaspoon of agar-agar with a gel strength of 1200 replaces 8 teaspoons of gelatin
• has a denser consistency and sets faster
• completely dissolves at temperatures from 95 degrees Celsius
• gelling temperature is 38-39 degrees Celsius
• thermoreversible
• has a neutral taste, suitable for any dish
• sets quickly and does not melt in heat
• has antibacterial properties, which contributes to the long-term storage of dishes
• It is a plant-based thickener, ideal for use in vegetarian cuisine.

The main positive property of agar-agar is its exceptional convenience in use. Agar-agar is a rich source of iron, magnesium, potassium, calcium, iodine, and folic acid. It has a mild laxative effect, which is successfully used in dietetics. It helps remove toxic substances from the body and is also used as an anti-inflammatory agent.
Agar-agar is used for making marmalade, marshmallows, jelly, soufflé, for preparing meat and fish dishes, for making ice cream, sauces, marinades, and also for clarifying beverages. Before use, it is recommended to soak agar-agar in cold water for 40-60 minutes, then dissolve it in hot water.