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Agar is a typical representative of the class that includes thickeners, stabilizers and gelling agents.
It is a hydrocolloid obtained from red algae from the Rhodophyceae class (Gracilaria, Gelidium, Ceramium, etc.).
Agar is insoluble in cold water. It dissolves completely only at temperatures of 95-100°C. Its high melting point is an advantage compared to the gelatin. In hot water, agar forms a colloidal solution, which, when cooled, turns into a high-quality durable jelly with a glassy fracture.
Agar-based gels are thermoreversible (as the jelly melts and hardens again). However, when acidic solutions of agar-agar are heated at high temperatures, hydrolytic degradation can occur.
The use of agar in the food industry is not limited and is regulated only by recipes and standards.
Typically, a white to cream powder.
- confectionery (including low-calorie products), zephyr, marshmallow, marmalade, glaze, fillings, soufflé
- jellied fruits, jam, confiture, fruit and vegetable preserves
- chewing gum
- ice cream
- condensed milk
- baked goods (to slow down staling)
- clarification of drinks and beer
- canned meat and fish
- diabetic foods
- bacterial culture media, pharmaceuticals and cosmetics
1-20 g per 1 kg of finished product, depending on the area of use.
Method of Application
Make the agar swell for 30-40 minutes, then put it into the water, heat and boil for at least 1 minute. Add sugar, molasses or puree and boil until the solids content equals the required amount. Add colorings, flavorings, citric acid, etc. just before bottling, if necessary.