What is the agar agar?

It is a gelatinous substance that binds water (hydrocolloid) neutral taste derived from Gelidium algae.

Is rich in vitamin B, A, C, D and K, calcium, iron and mucilage. Is not completely absorbed by the human body, therefore it has a small caloric intake and, at the same time, promotes intestinal transit.

Compared to the common gelatin which melts at oral temperature, necessitating the agar to a higher temperature (90°), therefore, it maintains its texture in the mouth.

Not being formed by proteins (unlike jelly), it can be used in the preparations of pineapple fruit and the like, which break the gel.

How is agar agar used?

Agar agar can be found in three shapes:

  • bar
  • flake
  • powder form

I usually use the powder version, simply for convenience.

1 bar is equivalent to 10 g of agar agar powder

30 g of flakes approximately equivalent to 10 g of the product poor.

When preparing puddings, creams, sauces and soups, having to boil  the liquid from gelling, for some applications it can bring to the boil only part of the water, where it is previously dissolved agar agar, and add the gelatin water to the rest of the ingredients.

It is dissolved on low heat for a time that can range from 1 to 3 minutes (activation). It melts at 85° C, then is more stable of animal gelatin to solidify should be about 1 hour at room temperature.

We must not proceed at a too rapid cooling of the product, as also happens for the animal gelatin, to avoid the formation of lumps.

It has a gelation vitreous that begins at 40° C. It is used in creams, jellies and marmalade. And ‘rich in iodine and its power and thickener varies depending on the acidity and alkalinity of foods which is added (for those they need more and acids).

How is agar agar gel stored?

Is possible to preserve water agar agar jelly in the refrigerator and use it when you need to get a decent variety of textures.

In what doses is agar agar used?

The doses vary according to the product to prepare:

  • for 1/2 liter of liquid (salt or broth) or 500 g of fruit (jams) using 2 g of agar agar powder
  • for 500 g of gelatin timbale or puddings using 4-6 g of agar agar powder

How to replace eggs with agar agar

  • 15 g of agar agar mixed with 15 ml of water replaces an egg white
  • 5 g of agar agar powder dissolved in 250 ml of liquid low heat can create a very fluid gel as a base for a cream without eggs.

How to replace xanthan gum with agar agar

In baked goods without gluten replaces the function of the xanthan thickener. It is mixed with the flour that will be used for the dough in these doses:

Doses fo 100 g flour Doses agar agar
Cookies and pies 1,00 g
Cakes and pancakes 1,75 g
Muffin and quick bread 2,50 g
Bread 3,50 g
Pizza 4,00 g


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