Agar-Agar is a vegetable gelling agent extracted from red algae found on all coasts of the globe: Gracilaria verrucosa or other red algae of the Gelidium type.
Gastronome Algae ORGANIC Agar-Agar is obtained by dissolving the algae followed by cryogenization. This transformation process makes it possible to preserve all the natural benefits of algae (vitamins, trace elements, fibers, etc.) and to obtain an Agar-Agar of exceptional purity and quality.
ORGANIC Agar Agar is then used to thicken or gel many culinary, cosmetic, pharmaceutical or other preparations.
Taste and gastronomic interests:
Thanks to its gelling power seven to eight times greater than that of animal gelatin, Agar-Agar provides texture and consistency to preparations, whether sweet or savory. Agar Agar is colorless, odorless and tasteless: it is therefore a major asset in your kitchen.
In powder form, Agar-Agar is very easy to use. It allows you to simply make creams, sauces, jams, pie toppings, ice creams, pastries, puddings, sweets, processed cheeses, syrups, mousses, aspics, charlottes, pana cotta etc. It can even be used in terrines or pâté as a vegetable alternative to animal gelatin.
It is important to note that Agar-agar can only be consumed cold. In fact, when hot, its gelling power is zero. However, this makes it easier to incorporate into all your preparations.
In addition to its use in cooking as a gelling agent, Agar-Agar has many nutritional benefits!
Indeed, unlike animal gelatins, Agar-Agar has a very low or almost zero caloric value. It is therefore particularly interesting to use it as part of a slimming diet.
On the other hand, Agar Agar contains vitamins, minerals and fiber. The latter (called mucilages) have prebiotic properties. They maintain the intestinal flora and thus improve digestive comfort.
Finally, thanks to its strong capacity to capture water, Agar-agar can also be used as an appetite suppressant. Agar-Agar powder is also recommended as part of the Dukan diet.
Net weight: 12g