AGAR
AGAR is an excellent gelling agent of plant origin (seaweed) that can be used alone and at low dosage to replace gelatine or pectin in your food preparations.
- It is ideal for preparing gels and mousses that are stable to heat, acidity and exotic fruit enzymes (pineapple, papaya, kiwi...).
- AGAR can also be used to texture foods (minces, aspics, terrine, flan, gravies and sauces, toppings, glazes...) that can be eaten cold or reheated well above room temperature.
- As AGAR gels resist microorganism enzymes, they are recommended for texturing « live foods » (fermented milk, vegan cheese...).
Conditionnements disponibles :
- Spout-fitted stand-up pouch (1 kg)
Certifications :
- Kosher (plant origin)
- Halal (plant origin)
Functional Properties of AGAR
AGAR yields brittle firm and transparent gels.
Agar gels are neutral in flavour, aroma, and colour. They are appreciated for their excellent ability to release the flavours and aromas of other ingredients.
Agar powder dissolves at high temperature (+90 to 95°C). The gel forms after cooling to a temperature below 50°C.
These temperature characteristics result in interesting functional properties:
- During cooling, the agar preparation can be moulded.
- Heat sensitive ingredients can be added to the solution during cooling.
- Once cooled, the resulting agar gel is a solid with a high melting point.
- Agar gel is thermo-reversible: it can melt if reheated above 90°C.
Nutritional properties of AGAR
AGAR is almost solely composed of dietary fibers (above 90%).
Uses of AGAR as gelling agent
AGAR can be used in:
- Gel preparations with acidic ingredients.
- Exotic fruit preparations that are incompatible with the use of gelatine (pineapple, papaya, kiwi, fig...)
- Fermented products with a live microflora (yoghurt, fermented foods).
Uses of AGAR as texturing agent
AGAR can be used to texture:
- desserts and sweets (flan, bavarois, panna cotta, charlotte, mousse...),
- dishes to be served cold or heated (aspic, terrine, gravies and sauces, coatings, glazing...),
- restructured foods and minced products served hot,
- fruit purées and jams that retain fresh fruits flavours (no need of acidification and/or addition of sugar or calcium; no need for concentration or excessive heating which reduces cooked aromas),
- sweets and desserts to improve their heat tolerance (in place of, or with gelatine),
- coatings and sugar glazes (millefeuille, eclairs...) to reduce water bleeding and melting vegan formulations to replace eggs and / or gelatine.
Remarkable uses of AGAR
AGAR can be used to:
- make jelly cocktails and gelled alcoholic beverages,
- prepare heat resistant sweet or sour mousse toppings,
- create various Molecular Cuisine jelly specialties.
Origin and quality
AGAR comes as an odourless white powder. It is processed in Europe from red algae grown in lagoons.
It is standardised to express a very high gel strength so that it is very economical in use.
Regulatory information
- KALYS AGARS are gelling agent (E406).
- KALYS AGARS are permitted in Organic food formulations.
- KALYS AGARS are compatible with vegan, vegetarian and gluten-free recipes.
How to use
- Dosage: 0,5 to 1 g/100 g total mix (depending on the desired firmness)
Preparation
- Sprinkle the AGAR in a liquid preparation and heat it (> 90°C) to ensure its dissolution.
- Leave to stand in a cool place until the mixture has set into a gel.