Publish Time: 2024-10-14 Origin: Site
Agar agar, which is also known as Kanten is a plant based product widely used in the food industry. Agar is a highly versatile ingredient that is best known for its gelling capabilities, which makes it useful in making thick structures of food items like jellies, puddings, and jams. It is extracted from red seaweed and is available in the form of light yellow powder and is widely used in both industrial and domestic cooking.
Agar is officially listed as E406, which is a food additive that is legally permitted to be used in the European Union as well as many other countries. This additive is appreciated for its gelling property at room temperature and provides a great substitute for gelatin for vegetarians. It has CAS number 9002-18-0 and is exported and imported under the HS code 1302310000.
Agar agar is a polysaccharide obtained from the red algae of the Gelidium and Gracilaria genera. It has been employed in traditional Asian cuisine for several decades particularly in the preparation of sweets and gelatinous dishes. In modern era, agar has been widely used in food, pharmaceuticals, and microbiological industries as a gelation agent.
Agar consists mainly of two polysaccharides: agarose and agaropectin. These are the components that provide the gel like structure to agar and they become activated when the agar is dissolved in hot water and then allowed to cool. One of the most important features of agar is that it sets at room temperature and does not melt or go soft even when stored at room temperature, unlike gelatin which has to be refrigerated to hold its form.
Agar is a light yellow powder and is available in the market in two forms; namely agar powder and agar agar 900 based on the processing and the particle size of the product. Due to its flexibility and plant-based nature, it has found its way into many uses in the kitchen.
Agar is available in different types and each has a specific application in various processes. The two most common forms available on the market are:
- Agar Powder: This form of agar is in powdered form and is dissolved in water to be used in recipes that require fast setting time for example jelly and fruit purees.
- Agar Strips/Flakes: Not as popular as powder, these are in the form of strips or flakes that require longer boiling time, and are often used in traditional dishes or for domestic use.
Both forms provide the same gelling effect, and the choice between them is mainly determined by convenience and the intended application.
Agar agar is commonly used in many food products due to its gelling, stabilizing and thickening effects. Here are some of its most common applications:
Agar is most commonly used in the preparation of jelly. It is also used in the preparation of dessert items like puddings, and agar-based sweets. This is because agar can set into firm gels without the need for refrigeration making it suitable for most confectioneries. It also has a neutral flavor which makes it suitable for use in desserts without overshadowing their natural sweetness or taste.
Agar is commonly used in jam and fruit puree-based products. While pectin is another popular gelling agent that is often used in jams, agar leads to a more stable texture and does not necessitate high sugar levels to set. This makes agar an ideal alternative for low-sugar or sugar-free jams and preserves.
Agar is also used in the production of beverages and to create the texture of drinks and thickened fruit juices. Some Asian countries use agar in fruit drinks to achieve a semi-gel like consistency which gives a unique taste. Agar is particularly common in health drinks since the texture and fiber that it provides are considered advantageous in such products.
Agar may not be the first product one would think of when it comes to pastries and bread, but it is used to enhance the texture and quality of some baked products. In pastries, agar can be employed as a stabilizer in cream pastry fillings or fruit glazes. It ensures that the filling remains thick and does not become too sloppy when warm.
Agar is often used in ice cream and other frozen products as a stabilizer. It also helps in preventing the formation of ice crystals, thus making the ice cream remain soft and creamy even after some time of storage. It can also be used to enhance the melt resistance of ice cream which is suitable for use in hot climates.
Agar agar’s growing popularity can be attributed to several factors:
- Vegetarian-Friendly: Due to its gel-like consistency, agar is a popular gelatin substitute in vegetarian and vegan diets.
- Heat-Stable Gels: While gelatin becomes liquid at room temperature, agar creates stable gels that do not soften even in warmer environments.
- Neutral Flavor: Agar is tasteless, which makes it perfect for usage in sweet and savory dishes.
- Health Benefits: Agar is rich in fiber which makes it good for digestion and is useful in certain diets used in weight control.
Agar agar, or E406, is a gelling agent derived from seaweed and commonly used in food and beverages. Agar has a long history of use in jellies, jams, ice cream, and pastries, and it remains a popular and effective means of improving the texture and increasing the stability of products. It is also used as a plant-based substitute for gelatin, which adds both taste and nutrition to various dishes prepared in different parts of the world.