The agar agar is a natural gelling agent, known in Japan also by the name kanten, derived from red algae.
It is a polysaccharide with a high content of mucilages and carrageenan capable of turning liquids into jelly, a characteristic that makes it particularly useful in cooking. Agar agar is used as a gelling agent as an excellent substitute for gelatin of animal origin. Also ideal for healthy homemade jams.
Properties of agar agar
In culinary preparations, agar agar acts mainly as a thickener and gelling agent. It is considered a food suitable for those who wish to keep their body weight under control, as it does not require the addition of sugars in the preparation of jellies or in order to thicken preserves and jams.
Agar agar and weight loss diets
Agar agar is an excellent calcium supplement and an important alkalizing food. It is attributed with laxative and purifying properties. It helps contribute to the processes of toxin elimination carried out by the body. In Japan, agar agar has been used for centuries especially because of the weight loss properties attributed to it, so much so that in the Land of the Rising Sun a diet based on foods prepared with the use of this gelling algae extract. The weight loss benefits are partly due to agar agar’s laxative properties and partly to its ability to curb hunger when appetite is excessive.
In the East, agar agar is considered a valuable aid in fighting diabetes and in promoting intestinal regularity. It is also considered a suitable aid to improve constipation situations. Regarding its nutritional content, agar agar contains calcium, iron, and vitamins from groups A, B, C, E, and K, with a low caloric intake. It is naturally gluten-free, provided it is the authentic natural kind.
How to use agar agar
The taste of agar agar can be described as neutral, a characteristic that makes it suitable for the preparation of both sweet and savory dishes. It is sold in three different forms:
- agar agar powder
- agar agar flakes or shards
- agar agar strands
The flakes and strands of agar agar are obtained simply through extraction from seaweed. They represent the more natural version of agar agar but at the same time the least gelling. Therefore, a greater quantity will be needed compared to the powdered version, which undergoes further processing that helps make its gelling power more effective. Powdered agar agar is still completely natural and plant-based but is more concentrated.
The use of agar agar does not change depending on its form. It must be poured into boiling liquids (such as water, fruit juices, plant-based milk for homemade puddings and vegan “cheeses” or jams during preparation) and left to cook, stirring for a couple of minutes. Agar agar gels at a temperature between 35 and 40 degrees. Therefore, the jelly appears when the liquid is set aside to cool and has almost reached room temperature.
If agar agar is used for the preparation of jelly for tarts, the obtained liquid must be poured over the fruit before it has fully solidified. The jelly will complete its setting afterward. Puddings, aspics, tarts and other cold dishes prepared using agar agar can be refrigerated to achieve firmly solid textures.
Calculate using 2 teaspoons of agar agar powder for every liter of liquid and, depending on whether it is powder, strands, or flakes, adjust the precise amounts according to the instructions on the packaging. For agar agar flakes, usually 3 to 4 teaspoons per liter are sufficient.
It is good to remember that one teaspoon of agar agar powder corresponds to 6 sheets of regular gelatin and that this dose is suitable to gel 500 milliliters of liquid or 500 grams of jam. For the preparation of a jelly for tart bases, it will be sufficient to dissolve one teaspoon of agar agar powder in 500 milliliters of organic apple juice, stir and bring to a boil, cook for a couple of minutes, and pour over the fruit before the jelly has completely cooled and solidified.
Where to find agar agar
Agar agar is available for purchase in most herbal shops and stores selling natural and organic products. It is also available in numerous online stores in its different forms. You can thus find it under the name agar agar powder, flakes, and strands. Less common is its bar form. Other points of sale where you can find agar agar are stores that carry products of oriental origin or suitable for those following a macrobiotic diet.
Top 10 agar agar selected by VerdeGusto
1 Agar agar powder 500 gr – Natural vegetable thickener and gelling agent
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2 Premium Quality Agar Agar Powder 100 g (Italian Labels and Instructions)
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3 KoRo – Organic Agar agar | 500 g
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4 Dry wild and natural seaweed agar for pudding and dessert, 100g
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5 Pure organic gluten-free Agar Agar
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6 Kamelur 200g Organic Agar Agar powder without additives
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7 AGAR AGAR powder 200 GR – ideal for molecular cuisine, thickening desserts and ice creams
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8 Hoosier Hill Farm Agar Agar Powder (115 g) Pure vegan gelatin, non-GMO
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9 AGAR AGAR powder 500 GR – ideal for molecular cuisine
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10 Algamar Organic Agar Agar Flakes, 50 g
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Contraindications of agar agar
Beware of Carrageenan! It must be absolutely organic. It is advisable to stay away from industrial-type carrageenan. The Cornucopia Institute published a warning a few years ago about carrageenan in foods. The movement claims that carrageenan is linked to gastrointestinal inflammations, high levels of colon cancer, in experiments conducted on laboratory animals. Due to its effects on gastrointestinal inflammation, Cornucopia insists that anyone suffering from gastrointestinal symptoms (irritable bowel, spastic colon, chronic diarrhea) consider completely eliminating carrageenan from their diet to determine whether carrageenan may be a determining factor for the symptoms. In light of this type of warnings, it is necessary to be very careful about the type of carrageenan being referred to.
Moreover, this is a discussion that applies somewhat to all algae, how they are cultivated and how the final materials intended for human consumption are extracted and produced. One thing is authentic, natural carrageenan coming from healthy environments and processed by skilled people (such as Eugene Jost) according to natural methods and, if needed, purified from any contamination and pollution (mainly heavy metals and chemical fertilizers). Another thing is industrial type carrageenan E407, not organic, coming from contaminated environments, fertilized with products derived from the petroleum supply chain, extracted using chemical solvents and much more.
