Agar Agar (Jar) 250g

Very few calories!

It is a neutral-tasting hydrocolloid (a gelatinous substance that binds water) derived from Gelidium algae. Nutritionally, it is rich in vitamins B, A, C, D, and K, calcium, iron , and mucilage (65%). It is not fully absorbed by the human body (only 10%), therefore it has a low caloric intake and, at the same time, promotes intestinal transit. Unlike pectin, it does not require sugar to gelatinize, making it an excellent alternative in low- or no-sugar products. It is also thermoreversible (if melted by heating it to 90°C, it returns to its original state upon cooling). Unlike common gelatin, which melts at oral temperature, agar requires a higher temperature (90°C), therefore maintaining its consistency even in the mouth. Since it is not made of proteins (unlike gelatin), it can be used in preparations based on pineapple and similar fruits that contain proteolytic enzymes (which break down the gel).

Neutral taste!

Excellent for gelatinizing in general, especially jams, sauces, fruit juices, and puddings. Since boiling the liquids to be gelatinized is a challenge for some applications, this can be avoided by bringing only part of the water to the boil, in which the agar agar has been dissolved, and then adding the remaining water, heated to 40°C .

If the final consistency is not as desired, you can bring it back to the boil and add the desired amount of agar agar.

Solubility . hot (in liquids brought to the boil)

Quantity: from 2 to 6g per litre

Solubility temperature: 85-90°

Gelatinization temperature: 35°

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