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Agar-agar - vegetable gelling agent from algae
Agar-agar is a plant-based, high-fibre gelling agent made from algae. Ideal for vegan recipes, digestion, diet & satiety - versatile in healthy cooking.
Add as Preferred SourceThings worth knowing about "Agar-agar"
Agar-agar is a vegetable gelling agent obtained from the cell walls of certain types of red algae (mainly Gelidium and Gracilaria).
Agar-agar consists mainly of polysaccharides, in particular agarose and agaropectin, which are dissolved in water when heated and form a gel-like consistency when cooled. Agar-agar is a popular vegan alternative to gelatine in the kitchen, as it is purely plant-based, neutral in flavour and has a much stronger gelling effect - even small amounts are sufficient for thickening. In addition to its use in plant-based cooking and food technology, agar-agar also has health benefits. As a water-soluble dietary fibre, it promotes digestion, stimulates intestinal peristalsis and can contribute to gentle bowel movements. At the same time, agar-agar is valued in many diets and fasting cures, as its volume gives a quick feeling of satiety - with almost zero calories. It also binds water in the intestines, which can lead to an improvement in stool consistency.
Agar agar has been used for centuries in traditional Asian medicine as a cleansing agent for the stomach and intestines. However, due to its indigestible structure, it is not metabolised and is almost completely excreted. It is ideal for jellies, puddings, creams, jams or as a thickening agent in plant-based recipes. When cooking, agar-agar should always be brought to the boil briefly and then cooled to ensure reliable gelling.
Important characteristics of agar-agar:
- Plant-based gelling agent made from red algae
- Rich in water-soluble fibre, calorie-free
- Promotes digestion & satiety, ideal for diets and fasting
- Use in vegan cuisine, desserts, sauces, gelling
- Must be boiled to activate
Literature
- Imeson, A. (2009). "Food Stabilisers, Thickeners and Gelling Agents." Wiley-Blackwell.
- Nishinari, K. et al. (2018). "Textural characteristics and health benefits of agar-based food gels." Journal of Texture Studies.
- Nair, M. et al. (2022). "Role of marine polysaccharides in gut health and immunity." Marine Drugs.
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