• Properties and uses of agar and how to use it
• Agar: nutritious and versatile

When looking for a substitute for conventional gelatin, it's easy to come across agar powder. Due to its properties, agar can not only enhance the preparation of your favorite dishes but also provide a host of benefits to the body. What is this mysterious product, and how do you use it?

Agar-agar (also known in the industry as E406) is a plant-based substance. Traditionally, it was obtained only from Japanese red algae caught at great depths and then expertly processed through drying and heat treatment. Currently, seaweed and algae are also cultivated for agar in other regions, such as Spain, Egypt, and New Zealand.

Unlike animal gelatin, organic agar is ideal for vegan cooking as a gelling agent and natural thickener. It's a versatile product that can be used in many different ways, including in desserts or as a natural digestive aid.

About agar and how to use it

Agar powder has a similar effect to gelatin, which is why it's becoming increasingly popular among people who exclude animal products from their diet. It works well in the preparation of jellies, cakes, desserts, as well as soups, sauces, and jams.

Compared to gelatin:

• is odorless and colorless,
• like her, swells in cold water,
• contains fiber,
• freezes faster (even at temperatures below 40°C, without refrigeration),
• the powder dissolves at a temperature above 90°C,
• Agar can be recooked without losing its properties (which is often impossible with gelatin).

It's generally accepted that agar and gelatin are quite similar in terms of the amount of product required per 100 ml of liquid, although the recommended proportions may vary from manufacturer to manufacturer. However, solidified agar gives the dish a much more compact consistency, so a smaller amount is usually sufficient. When used in the kitchen, it's important to note that agar may freeze more slowly in acidic environments (e.g., from the juice of some fruits).

Agar is naturally rich in vitamins K, E, some B vitamins, and folic acid. Due to its marine origin, it also contains valuable minerals such as calcium, iron, and iodine.

Agar: nutritious and versatile

Agar used in the kitchen is a safe product that can be used regularly in cooking. A slightly simpler preparation process and the ability to quickly set into a gel form make agar a better choice for many people than gelatin.

This product can also be helpful outside of the kitchen. Due to its fiber content and ability to bind water, nutrient agar can be used to treat digestive problems. The water-swelling powder helps speed up metabolism, which is why it is used as a natural laxative. In Japan, where it is traditionally produced, it is a common addition to tea, which is especially popular among the elderly.

Agar is also applied externally to the skin in the form of compresses intended to relieve minor inflammation. The vitamins and other ingredients it contains can have a positive effect on the condition of the skin.