Agar agar, (Eucheuma) ID: 315-49

It is a dry extract of red seaweed which contains soluble fibers. It is a gelatinous polysaccharide used as a stabilizing and thickening agent in the thickening of many food products, such as jellies, soups, sauces, desserts, ice creams and more.

It is a popular vegetarian alternative to gelatin, made from animal bones, skin and connective tissue.

Agar has no calories, no carbohydrates, sugar and fat and is rich in fiber (80%). It is free of starch, soy, corn, gluten, wheat, milk, egg and preservatives. It absorbs glucose in the stomach, passes quickly through the digestive system and prevents the body from retaining and storing excess fat.

Agar absorbs bile, causing the body to break down more cholesterol. Contains calcium, iodine, phosphorus and iron. It absorbs glucose and is quickly digested, which can prevent the body from storing unnecessary fats and sugars.

agar is the perfect substitute for traditional gelatin. The fact that it is made from a plant source makes it suitable for vegetarian and vegan diets and other dietary restrictions. It has no taste, smell or color, elements that further facilitate its use. It coagulates more firmly than gelatin and remains stable even when the temperature rises.

It is also much stronger than gelatin: 1 teaspoon of agar powder is equivalent to 8 teaspoons of gelatin powder

Usage: The most important thing to know is that the agar must first be dissolved in water (or other liquid such as milk, fruit juices, tea, stock) and then boiled. It will thicken when the ingredients start to cool. You can not add agar flakes or powder as it is directly to your food.