The article was prepared by a specialist for informational purposes only. We urge you not to self-medicate. When the first symptoms appear, consult a doctor.
Agar-agar is a unique red algae, Gelidium amansii, which is found and easily obtained throughout the Pacific coast of vast Asia from Japan to the Greater Sunda Islands, from California to Mexico, as well as on the Indian Ocean coast. This interesting openwork branched plant often reaches a length of 25 cm.
This algae is obtained in the summer from the seabed using special rakes or nets. Then they are thoroughly washed with fresh water, cleaning them from the smallest numerous microorganisms and dirt. For subsequent processing, the collected algae are laid out on special mats to dry, turning over periodically. The dried material is stored in warehouses, after which it is turned into powder.
What is agar-agar
Agar-agar and gelatin belong to the category of “stabilizers, thickeners and gelling agents”. In cooking, they control the moisture content of the finished dish, ensuring its structure, stability and nutritional quality. They are produced from various raw materials, including microorganisms, marine and terrestrial plants, and animal connective tissue.
Agar-agar flakes
Agar-agar is a mixture of two components: the carbohydrate agarose and a mixture of smaller molecules called agaropectin. It forms a supporting structure in the cell walls of some types of algae and is released when boiled. These algae are known as agarophytes and belong to the phylum Rhodophyta (red algae).
Frozen agar-agar briquette, as prepared in Japan
From a chemical point of view, agar-agar is a natural polymer consisting of galactose, a monosaccharide sugar.
Cranberry mousse with agar-agar, see recipe here
How is it useful?
Despite the refutation of myths, we did not say that agar-agar is not useful: it does have beneficial properties for some body systems. For the most part - for the gastrointestinal tract.
- Remember when we said that agar is a favorable environment for the growth of bacteria? This is what makes it an excellent prebiotic that regulates intestinal microflora.
- This thickener can absorb some of the carbohydrates, lowering the glycemic index of foods consumed with it. It also takes on some of the fat and cholesterol, preventing them from being absorbed. And in general, food passes through the stomach into the intestines faster and is not completely absorbed. Those who want to lose weight will certainly appreciate this property.
- But such jelly can also absorb toxins and waste, which will cleanse the body. By the way, agar-agar has a reputation as a mild natural laxative.
- Agar jelly gently coats the walls of the stomach, which can relieve discomfort due to high acidity.
- Agar jelly promotes rapid saturation with minimal calories, as it fills the stomach.
By the way
Gelatin is a thickener of animal origin, as it is made from the connective tissues of pigs and cows, and contains a lot of protein. Agar contains practically no protein, but it contains a lot of fiber and carbohydrates.
Among the less pronounced effects, one can also note a positive effect on blood sugar levels, the supply of iodine to the thyroid gland, and even the ability to accelerate the healing of bruises and vein veins.
When was agar-agar first discovered and used?
Perhaps aga-agar was discovered in 1658 by the owner of a Kyoto inn. According to legend, a Japanese man discovered that soup made from seaweed and left to freeze on a winter's night became gel-like.
Agar-agar was first subjected to chemical analysis in 1859 by the French chemist Anselme Payen , who isolated the substance from seaweed.
Since the end of the 19th century, agar-agar has been used to grow various microbes. This was first done in 1882 by the German microbiologist Walter Hesse , working in the laboratory of Robert Koch. His wife “helped” him with this, using agar-agar to prepare fruit jelly.
Cake Orange candle on agar-agar, see recipe here
What does agar-agar treat, how to take it for medicinal purposes
The main thing to remember is that you cannot consume more than 4 g of the product throughout the day. Agar-agar can cause diarrhea and provoke gastric infections, as it disrupts the bacterial ratio in the intestines.
In addition to its simple use in culinary recipes and dilution in water, gelatin is used to treat a number of diseases:
- Haemorrhoids. Drink the mixture before dinner, after diluting a teaspoon of gelatin in 50 ml of water. To do this, it is better to use dragees or emulsions.
- If there are inflammatory processes in the body, then add ½ coffee spoon of gelatin to food.
- Use as a preventative against cancer. In this case, also add ½ coffee spoon to the food.
By the way, the last method came to us from Japan. It is there that agar is extremely popular, and the number of women with breast cancer is very small.
Now who produces agar-agar and where?
Before World War II, production of the substance was concentrated in Japan. After the war, many countries created their own domestic agar industry to continue microbiological research. Since then, agar production has fluctuated due to economic instability and sometimes overexploitation of seaweed populations.
More than a decade ago, Russia had its own algae processing plants: in Vladivostok, Vladimir and in the Olginsky district of the Primorsky Territory. They produced a product from their own raw materials - from several varieties of red and brown algae. In particular, some of them grow in the Black, White, Okhotsk, Japanese, and Baltic seas. Small private enterprises are now operating. The extraction of algae has been limited - fishing is allowed within a thousand tons. Moreover, less than half goes to the domestic market, the rest of the raw materials are exported.
Russia is among the top 5 leaders in agar-agar consumption. Every year, consumers buy 1-1.3 thousand tons of product. Of these, approximately 1,000 tons come from abroad. The main suppliers are China, Chile, Morocco, Italy and Spain.
Beetroot pate with mustard and orange with agar-agar, see recipe here
Receiving process
Agar production consists of several stages. Red algae, which grows on reefs in the sea at depths of more than thirty meters, is retrieved by divers or appropriate hooks and nets, washed with fresh, fresh and clean water and flattened in direct summer sunlight to dry. This process is repeated several times. In winter, further processing of dry raw materials is carried out. Dried seaweed is boiled in water to produce a dense, thick liquid, which is purified of proteins and other substances diluted with activated carbon. After draining, blocks are formed, which are then cut into thin strips. Removal of salt and water is carried out by repeated freezing (natural or artificial) and thawing of the raw material, thus finally cleaning the agar and drying it. Over a million tons of the additive are produced worldwide every year.
What kind of agar-agar is there?
There are 3 grades of agar-agar in terms of quality:
the highest - from light cream to dark cream, a slightly grayish tint is allowed;
first/second – beige to light brown powder.
Agar-agar is subject to GOST 16280-2002 . Regardless of the type, food agar-agar is produced in the form of grains, granules, powder, plates, flakes and films. The substance must be free of foreign odor, foreign taste and the presence of foreign impurities. Also, the melting temperature (not lower than 80 °C) and the gelation temperature (not lower than 42 °C) are the same for all varieties.
The difference is in the strength of the gel. Of course, the highest grade agar-agar is more stable - compared to the 1st grade by 40%, and more than 2 times compared to the 2nd grade.
Agar-agar also comes in different strengths - from 600 to 1200 units. The higher the gel strength, the more effective the gelling, the less agar-agar needs to be added. 1 g of agar-agar gel strength 900 is equal to 6 g of gelatin, and 1 g of agar-agar gel strength 1200 is equal to 8 g of gelatin.
Jellied celery, carrots and asparagus on agar-agar, see recipe here
Agar-agar harm and contraindications
To date, there are no contraindications to the use of agar-agar.
It can harm the body only in one case - if you exceed the permissible dose per day, which is 4 g. You should not combine vegetable gelatin and products containing vinegar or oxalic acid in one dose. This may cause intestinal upset.
Naturally, it is necessary to give preference to purchasing gelatin from trusted manufacturers who comply with GOST standards.
What you need to know about the combination of agar-agar and acidic medium
Before diluting agar-agar, keep in mind that the strength of the substance depends on the pH of the product: more of it will be needed for a more acidic environment. Agar-agar is used at 0.9% by weight of the final product and 1.3% for an acidic environment if cranberry juice, lime juice or pineapple juice is used.
Some foods, such as pineapples, fresh figs, papayas, mangoes and peaches, contain enzymes that prevent gel formation. Chocolate and spinach seem to do this too. A way to get around such limitations is to cook these ingredients first by cooking them. It neutralizes “harmful” enzymes and allows agar-agar to work at its full potential.
Jellied trout and pike perch on agar-agar, see recipe here
Composition and calorie content per 100 g
The composition of the plant is impressive. These marine inhabitants contain a lot of valuable components. These are vitamins, polysaccharides, mineral salts, pectin, trace elements and valuable acids.
For those who are constantly on a diet and monitor their weight, there is another good news: agar-agar is not absorbed by the body, but performs an auxiliary function, facilitating the absorption of other products and changing their properties.
This ingredient is low in calories - 26 kcal. Due to this, it is used in dietary nutrition.
Read more about the benefits and harms of agar-agar below.
How to dilute agar-agar
The most important thing to know when working with agar-agar is that the substance must first be dissolved in water and then brought to a boil. The agar-agar will harden when the mixture cools. No need to add agar-agar flakes or powder to your food!
Before use, agar-agar must be soaked in a cold liquid (water, milk, tea, vegetable or fruit juice, broth) for about 15 minutes, and then, stirring constantly, warmed for 5 minutes. for activation and complete dissolution.
Carefully follow the instructions on the package and your chosen recipe to determine how much agar agar to use. Here's a basic rule that you can adapt to suit yourself: use 1 tbsp. l. agar flakes per 200 ml of liquid and 1 tsp. agar-agar powder per 200 ml of liquid.
Cranberry and vodka jelly cocktail with agar-agar, see recipe here
How is the product made?
It is produced as follows: algae growing in the White and Black Seas, as well as in the Pacific region, are washed, thoroughly cleaned, treated with water and alkali, an extract is obtained and filtered. Then they wait for some time to harden, then it is pressed, dried and crushed. The powder is a thickener of natural plant origin, similar to gelatin. On packaging it is often designated as E406.
How to replace agar-agar
Agar-agar can be replaced with cornstarch. It is used as a thickener in soups, curries, desserts and even ice cream. To replace agar-agar flakes, use a 2:1 ratio. So, 1 tbsp. l. agar-agar flakes is equal to the effect of 2 tbsp. l. corn starch.
If you are using a powder that is finer than flakes, use a 1:1 ratio. Just don’t add starch directly to the dish; dilute it with cold water first to avoid lumps. For this, 0.5 tbsp. l. dissolve corn starch in 1 tbsp. l. water.
Agar agar can also be replaced with arrowroot, a gluten-free starch flour made from the rhizome of arrowroot, a tropical plant. It is also a good thickener, especially in soups and other liquids. This flour has a huge advantage when substituted: arrowroot does not leave a lingering aftertaste in thick and rich dishes, and also retains its consistency and texture when frozen, unlike cornstarch.
Like cornstarch, tapioca starch, also known as tapioca flour, is used as a thickener and alternative to agar-agar. Tapioca flour is a starch extracted from the cassava root. Gluten free and great for thickening soups, sauces and fillings.
Blackcurrant marshmallows on agar-agar, see recipe here
How to choose a good product
Not everyone understands what agar-agar is or how to choose it correctly. This product is of plant origin and is made from certain types of algae that grow in the Pacific waters and other regions of the planet. In our country, such plants are mined in the Black and White Seas.
Before they become suitable for use, they undergo several stages of processing.
- they are washed thoroughly;
- treated with special alkaline compounds;
- pressed;
- dried;
- crushed.
As a result of this complex technological process, a white fine powder is obtained, which is most often used as a good thickener of natural origin.
No matter what purpose you intend to use agar agar for, it is important to choose a good quality product. This is not difficult to do. It is available commercially in different forms - in dry form, in the form of jelly-like plates or strips.
According to reviews, it is easiest to work with the powder version (especially if you do not yet have enough experience with this ingredient).
Good agar-agar is natural milky in color and odorless. It must be stored in a dry place with a low temperature without direct sunlight.
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Which is better: agar-agar or gelatin?
Agar agar can be used as a vegetarian or vegan substitute in any recipe that calls for gelatin as a thickener. These are sauces, jelly-based desserts, custards, puddings, marshmallows, etc.
Advantages of agar-agar
- Agar has stronger gelling properties than gelatin, i.e. with equal volumes of liquid, less diluted agar-agar will be required. It is believed that 1 tsp. agar-agar powder is equivalent to 8 tsp. gelatin powder. If gelatin gives a “creamy” texture, agar-agar gives it a denser texture.
- Agar agar jelly sets within 1 hour at room temperature, unlike gelatin, which requires refrigeration to set. Agar solidifies at 38-40 °C, while gelatin melts at this temperature. The high setting point of agar-agar makes it a particularly popular ingredient in hot countries and hot weather, since gelatin puddings and other dishes will simply melt under such conditions. Chefs also like to use this property of agar-agar. Jelly-like masses based on it can be used for dishes served on heated plates.
There are also disadvantages
- Agar-agar jelly may break down when stirred or shaken as it hardens. Agar has a matte color and, when dissolved in water, forms a jelly, which has a more fragile and layered texture than gelatin jelly.
- Agar melts at 80-90 °C. Agar jelly does not withstand freezing and becomes crumbly.
Sea buckthorn marmalade on agar-agar, see recipe here
Useful properties for the body of different people
This herbal component has a beneficial effect on many body systems. By adding it to your regular diet, you will feel lightness and a general improvement in your well-being. However, one cannot fail to mention side effects and contraindications.
Excessive use of this herbal composition can cause digestive system disorders. It has a fairly strong laxative effect, so it should not be abused.
Excessive consumption of this powder, a natural prebiotic that affects the development of intestinal bacteria, can disrupt the bacterial balance in the body.
This can cause various infections. Therefore, be careful when eating such food. This doesn't mean you should give it up completely. You can and even need to use it, but do it in moderation.
For adult men and women
Adult men and women are the main category of people consuming the component. It can be used regularly in any form. You can do the following based on it:
- jelly;
- mousses;
- puddings;
- jelly;
- cakes, other desserts;
- unsweetened jellied dishes.
This natural thickener is an alternative to the usual gelatin, with the difference that it is made from natural ingredients and also has a stronger gelling effect.
For pregnant and lactating women
Pregnant and nursing mothers can easily add agar-agar-based products to their diet without fear for their health or the health of the baby. Valuable microelements and vitamins contained in this substance will not be superfluous in the diet of a young mother.
Agar-agar has low calorie content. This means that it will not increase body weight (which is very important for women during and after pregnancy).
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For children
Agar-agar-based sweets are especially recommended for children. Children love sweets, but not all desserts are good for their healthy growth and development.
Unlike useless and high-calorie cakes and pastries, sweets created using such a thickener can be considered useful, given the valuable composition of this substance.
The use of such healthy desserts will add a lot of vitamins and microelements to your baby’s diet.
Therefore, two or three times a week you can prepare jelly, puddings, marmalade or homemade marshmallows for your child. We are sure that the baby will be satisfied with them, and you will be calm about his health and normal development.
In old age
In old age, agar-agar can also be useful. It balances blood sugar and cholesterol levels, which is very important for older people, and improves liver and intestinal function. The vitamins and valuable acids contained in it restore the deficiency of these substances in the body.
For special categories
There are several categories of people for whom agar-agar is especially indicated. Sweets based on this thickener are very popular among vegetarians and people intolerant to certain substances (for example, gluten or lactose).
The valuable properties of this substance allow you to prepare jellies and puddings without adding flour, eggs, milk and dairy products. Such light desserts are available to everyone, even those who are forced to limit themselves in some way.
The effect of E406 on the human body: is the additive harmful or not?
Although agar is sometimes labeled as a food additive with the letter E, it does not contain harmful substances.
Benefit
Agar has almost all the properties of algae, therefore it is a source of calcium, magnesium, iodine and iron for the human body. These properties:
- increase immunity;
- have a positive effect on the thyroid gland;
- improve liver function;
- speed up metabolism.
Agar-agar also promotes weight loss. It has no calories, gives a feeling of fullness while swelling in the stomach. That is why it is even included in some diets.
Possible harm to health: is the substance dangerous?
When ingested, the food additive E406 does not undergo any changes, so when consumed in large quantities, a laxative effect is possible. There are no contraindications to the use of the E406 food additive.
Acceptable Daily Intake (ADI)
As for the permissible daily intake of this substance, you should not consume more than 5 grams of agar per day.
Application of a gelling agent
Agar-agar has excellent gelling properties: even if the concentration of agar is only 1%, it can still form a stable gel, so it is a raw material necessary for medical scientific research, food and chemical industries.
In the production of dairy and other products
In the food industry, this additive is used to produce:
- Confectionery products, jelly (permissible value 10-20 g/kg).
- Glazes, coatings (permissible value 10-30 g/kg).
- Bakery products (acceptable value 1-10 g/kg).
- Beer and clarified drinks (acceptable value 0.5-1.5 g/kg).
- Ice cream, mayonnaise (acceptable value 5-10 g/kg).
Important. Desserts made from cream and mousse with the addition of this food additive have a short shelf life - no more than two days. These products should only be stored in the refrigerator.
In the medical industry
In medicine, agar is used as a mild laxative because it is not digested by the digestive system.
In the pharmaceutical industry
In the pharmaceutical industry, agar is used to produce:
- ointments;
- capsule shells;
- lozenges.
For the production of cosmetics
Agar is a low-molecular substance, so it penetrates into the deep layers of the skin. In the cosmetic industry, agar is used to produce:
- gels;
- scrubs;
- cleansing creams;
- face masks.