Agar-agar

Agar agar is called the plant analogue of food gelatin. It is produced from eight different types of algae, brown and red. The application of this substance is very extensive. It is mainly used as a stabilizing component for some foods. Using food agar, you can indulge yourself and your family with a variety of appetizing jelly-like dishes with high nutritional value. The useful properties of agar-agar have long found their application in the field of cooking, because, unlike gelatin, it does not lose its gelling qualities even at very high temperatures. In terms of quality, agar-agar is usually divided into two varieties - the first (white, with a slightly grayish tint) and the highest (yellow).

In the food industry, agar-agar is used in the production of yogurts, various desserts, ice cream, syrups, sherbets, cakes, fruit jelly, mayonnaise, sauces, soups and canned foods. The hostesses gladly took note of this natural gelatin substitute, since only a few grams of this substance can turn any liquid into a gel. If you mix agar-agar with water, then as a result a very elastic and resistant jelly is formed. However, it should be remembered that agar-agar is absolutely insoluble in cold water. It is soluble only at high temperatures (above 90 degrees).

Often inexperienced culinary experts are upset that when using agar agar for the first time, they get a rather cloudy hot solution. Do not worry: when cooled to 40 degrees, it turns into a crystal-clear and strong gel, which is also thermally reversible (that is, it can be heated again, and when cooled, it will freeze again). The calorie content of agar-agar is 301 kcal per 100 grams of product.

Jelly, which is produced by using agar agar, has neither smell nor taste, making it versatile in application. Interestingly, for vegetarians, this is an ideal replacement for gelatin, since it has an animal origin.

Benefits of agar agar

The benefits of agar-agar are simply obvious, as it is a rich source of magnesium and iron. In addition, this food product supplies our body with potassium, calcium, iodine, as well as oligoelements important for human health (for example, folic acid).

Nutritionists recommend introducing agar-agar into your diet if you follow the figure, as it does not contain unnecessary calories, while having laxative properties and satisfying hunger well (the so-called "saturation effect").

In addition, the benefits of agar-agar are manifested in antibacterial properties and decongestive (decongestant) effect.

Harms of agar agar

This substance has contraindications, but there are very few of them. Undesirable consequences and harm to agar-agar can affect people suffering from disorders in the digestive system, in particular the intestines. This is due to the laxative effect of this product. Therefore, if you do not want to introduce real chaos into your digestive tract, consult your doctor in advance.