Agar Agar is a polysaccharide extracted from red seaweed (Rhodophyceae), primarily Gelidium and Gracilaria. It is a natural, vegan, and vegetarian substitute for gelatine. It is tasteless and odourless, and can be used to create a variety of desserts, confectionery, and other foods. Agar agar is a gelling agent, which means it can be used to thicken and solidify liquids. It is heat stable, meaning it can be used in both hot and cold dishes. It is soluble in water, but not in alcohol.
Agar Agar is a versatile ingredient that can be used in a variety of dishes. It is a popular ingredient in Asian cuisine, such as Anmitsu, a Japanese dessert that consists of small cubes of agar jelly often served with fresh fruit.
Processing
Agar Agar is a polysaccharide extracted from red seaweed (Rhodophyceae), primarily Gelidium and Gracilaria.
Benefits
A natural, vegan, and vegetarian substitute for gelatine, can be used to thicken and solidify liquids.
Tasteless and odourless, can be used in both hot and cold dishes.
High in Fibre, source of Iodine.
Ingredients
100% Organic Agar-Agar Powder.
Allergens
This product does not contain any substances causing allergies (Directive 2007/68/EC) as or intolerances as ingredients or by the possibility of cross-contamination. No colours, binders, fillers or preservatives added. Certified organic by the Soil Association and registered by the Vegan society.
Suggested Use
As an ingredient you can use it as a thickener in soups or a gelling agent in candies and ice cream.
To use Agar Agar powder, simply add it to hot liquid and bring to a boil. The liquid will then solidify at around 45 degrees Celsius. The amount of Agar Agar powder you need will depend on the desired thickness or firmness of the final product. For a soft-set gel, use around 0.5 to 1 teaspoon of Agar Agar powder per cup of liquid. For a firmer set, use 1.5 to 2 teaspoons per cup of liquid.
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