Agar-agar: what is it and how to use it in cooking?

Agar-agar is a unique red algae Gelidium amansii, which is found and easily harvested along the entire Pacific coast of vast Asia from Japan to the Greater Sunda Islands, from California to Mexico, as well as on the coast of the Indian Ocean. This interesting openwork plant of a branched type often reaches a length of 25 cm.

On sale there is agar-agar in powdered, pressed form, as well as in the form of threads, flakes.

The discovery of agar-agar in the 17th century is attributed to the Japanese Mino Tarozemon. From this period begins a long history of the use of agar-agar in cooking. It has become an indispensable ingredient in puddings, mousses, jelly, marmalade, cheesecakes, ice cream. Most vegetarian dishes also include the addition of agar-agar. Preliminary preparation of the product consists in dissolving in water and further boiling.

What is agar-agar?

Agar-agar is a vegetable substitute for gelatin, which is obtained from red algae. Gelatin is of animal origin, as it is made from skin, bones and is a partially hydrolyzed collagen. Proponents of a vegetarian or vegan diet rule out gelatin. Agar-agar has similar properties, it is a plant substance, therefore it is widely used in vegan culture.

The algae from which agar is obtained is called “kanten” by the Japanese. Previously, traditional medicines were prepared from them, today agar is one of the main components of medicines used for diabetes mellitus, constipation, neonatal jaundice, and obesity. In dentistry, agar-agar can be used to make dental casts for further prosthetics.

Important chemical properties

Of the many chemical properties of agar-agar, one should dwell on the most important:

• Agar-agar is perfectly soluble in hot water and remains in its original form in cold water.

• Unlike most gelling agents, agar in water turns into a liquid form at 85-95 ° C, that is, almost at the boiling point of water. Cooling to 32-40°C promotes the transformation of the substance into a gel.

• When reacting with watery substances, agar forms solid gels. If we talk about traditional gelling agents, then in the same concentrations they are unable to give a similar result.

• To obtain a dense gel-like mixture, it is sufficient to use agar and water. No additional components, such as calcium or potassium, are required.

• Gelation occurs without the use of acidic reagents or high concentrations of sugars.

• The process of converting agar-agar into a jelly-like state is realized at a pH level of 5 to 8.

• Biochemical compounds of red algae retain their properties at temperatures above 100°C.

• Agar-agar is introduced into the composition of food products without additional flavors or cations.

• Agar-agar goes well with other products, improves their taste.

• Agar jelly has a stable structure and does not precipitate.

• Agar-agar is characterized by reversibility – the ability to transform again into a gel without losing its original qualities.

• Transparent agar-agar is easy to stain. To improve refraction, sugar or glucose is added to it, for brightness – glycerin.

[Video] What is agar-agar and how to use it | E406 | gelatin substitute:

Possible harm of agar-agar

Experimentally, it was possible to establish a safe maximum dose of agar agar – 220 g per glass of water. It is unlikely that anyone consumes it in such gigantic portions, but it is important to consider that too high doses of agar-agar can cause blockage of the esophagus and intestines.

When taking agar-agar, you should pay attention to a number of features:

• If you experience chest pain, vomiting, difficulty breathing or swallowing after using this product, you should consult a doctor.

• With hemolytic jaundice of newborns, oral agar-agar is allowed for seven days.

• Women during pregnancy and breastfeeding are not recommended to use products with a high content of agar.

• If you decide to take agar-agar, increase the amount of liquid. Agar-agar swells and can cause intestinal obstruction, which requires immediate medical attention.

• Insufficient fluid intake can provoke a “plug” of agar-agar in the esophagus. If you want to take agar for therapeutic purposes, consult your doctor about the dosage and rules for taking it.

• Patients with a diagnosed tumor of the large intestine should take agar-agar with caution, since its active components can provoke the growth of altered cells.

Agar-agar vs gelatin: pros and cons

Agar-agar is a vegetable product and can replace gelatin in the preparation of various dishes. If the traditional recipe for jelly, puddings, marshmallows, custard requires gelatinization, agar-agar can be used.

Advantages:

• One teaspoon of agar-agar corresponds to eight teaspoons of powdered gelatin with the same volume of liquid. This means that agar has stronger gelling properties. After dissolving, gelatin acquires a creamy texture, agar-agar forms a denser composition.

• Agar-agar takes one hour to solidify at room temperature. Gelatin should be placed in conditions of lower temperatures. Agar-agar is popular in hot countries, as gelatinous dishes melt in such conditions.

Disadvantages:

• Jelly prepared on the basis of agar-agar has a matte color, a more fragile, layered structure, and therefore is prone to destruction when shaking or stirring.

• Agar-agar melts at a temperature of 80-90 ° C, and crumbles when frozen.

How is agar-agar used in various cuisines of the world?

Agar-agar has found application in a variety of culinary areas. Due to its natural composition, translucent color, it is widely used in the preparation of puddings, custards, jellies. Commercially, agar-agar is available as a powder, dried plates, strands or granules.

In the process of preparing jelly, agar-agar is brought to a boil in water, which leads to its complete dissolution. It is allowed to add flavorings, food colorings, sweeteners. Agar goes well with vegetables and fruits. The resulting mixture is poured into molds, left to solidify and served as a dessert.

Agar-agar jelly can be used as a component of other dishes:

• As a layer for cakes.

• In Japanese cuisine, there is anmitsu dish, a dessert made from agar-agar jelly combined with a fruit platter.

• A popular Japanese recipe for mizu yokan necessarily includes agar.

• In the Philippines, agar is an indispensable ingredient in jelly bars, desserts – black and red gulaman, halo-halo, agar flan, sago-gulaman, buko-pandan.

• Vietnamese housewives prepare puff jelly with flavored agar-agar in decorative bowls for festive feasts.

• In Indian cuisine, agar-agar is added to puddings and desserts.

• In Burma, kyawk kyaw is a sweet jelly with agar.

• Taiwanese bubble tea cannot be made without agar-agar jelly.

• Traditional Mexican sweets Dulce de Agar are a kind of watermelon slices from Agar Weed, sprinkled with sugar.

• In Russia, agar-agar is used instead of pectin and added to jams.

Some recipes include the addition of agar-agar to the dough for a longer preservation of freshness, softness of baking. In addition, agar can be part of mayonnaise, marinades for preservation.

[Video] How to use agar-agar. fruit jelly: