Agaragar is a product obtained by extraction from red or brown algae that grow in the Pacific, White and Black Seas. Agaragar is subdivided into the highest and first grades. The highest has a white, light yellow or gray tint, and the first is yellow and dark yellow. The scope of this substance is quite wide.
Agaragar: the composition of the substance
Agaragar is either a powder or a plate. The composition of this substance includes 70-80% polysaccharides, 10-20% water and 1.5 - 4% mineral salts.
Agaragar is split only at a temperature of 90 to 100 degrees, and it does not dissolve in cold water. The warm solution turns out viscous and transparent, when cooled turns into a strong gel.
Agaragar: application areas
The use of agaragara is very wide. It is used in microbiology in order to prepare the nutrient medium necessary in many scientific experiments with microorganisms. In the food industry, agaragar is required for the production of confectionery. Also, this substance has a laxative property, but a fairly mild effect, which is why it is often used in medicine to combat constipation.
How to replace the agaragar: tips
Most often, when cooking, agaragar is replaced with gelatin. The latter is obtained by prolonged boiling in water of bones or cartilage of cattle. Gelatin has a much lower gelling capacity than agaragar.
Another substitute for this product in cooking is a mixture of pectin with sugar.
In medicine, agaragar is known for its mild laxative property, so instead they use beets, apples and other products that contain coarse fiber or pectin.-
Agaragar is replaced in the treatment of some patients, because in combination with some components, it can provoke irritation of the gastrointestinal tract.
Recipes of popular desserts with agaragar
Marshmallow for guests
- Water -150g
- Apple - 4pcs.
- Agaragar - 4 tsp.
- Sugar - 700g
- Vanilla sugar - 1 tsp.
- Powdered sugar
- Egg protein - 1pc
- 4 tsp. soak the agaragara in 150 g of water for 1 hour, at this time, clean all the apples, cut into quarters. Bake them in the oven until fully cooked, and then using a blender, whisk in a uniform mush.
- Add 250g of sugar and beat again until the mixture is completely cool.
- Agaragar with water, put on low heat, stir all the time until it is completely dissolved, add 450 g of sugar and bring to a boil. Boil for another 10 minutes until the syrup becomes viscous.
- Beat applesauce with a mixer, add half of the protein. Beat for 1 min. Add the remaining proteins and continue to beat until the mass increases in volume and becomes fluffy.
- Pour hot syrup into mashed potatoes. Whip all the time, don't stop. Beat another 5 minutes until the mass becomes dense and begins to hold the shape.
- While the mixture is warm, put it in a pastry bag and start making marshmallows. Everything must be done quickly, because the agaragar quickly seizes.
- Marshmallow and let it settle for about 24 hours. Before use, sprinkle icing with sugar.
- Bitter chocolate (75%) - 120g
- Milk - 500 ml
- Agaragar - 1.8g
- Sweet soy sauce - 2 tbsp.
- Mix the milk with agaragar, let it swell for 15 minutes, then put it on low heat and let the agaragara dissolve, not forgetting to stir the mass all the time.
- Remove the pot from the heat, the milk should cool down a little. Enter the black chocolate. Pour in sweet soy sauce.
- Mix everything thoroughly until the mixture becomes a uniform color.
- Pour the mixture into the form and clean in the cold.
- Such jelly freezes quickly and after half an hour it can be served on the table.
- Jam - 60g
- Agaragar - 5g
- Water - 40g
- Agaragar fill with water, leave for 30 minutes to swell. Then put on a low heat, bring to a boil and stir the mixture all the time with a spoon. It will begin to thicken and eventually will look like a gel.
- Boil until all agaragar dissolves. Watch that it does not burn.
- In the boiling gel, add the jam. Mix everything thoroughly and boil until the agaragar completely dissolves over the whole mass.
- Remove marmalade from heat. Wait until it stops boiling, pour into forms.
- This marmalade quickly hardens at room temperature for 30 minutes.
Agaragar is a gel-forming substance, which is successfully used both in the food industry and in home cooking for preparing many types of sweets. In addition, the product is actively used in medicine, as a mild laxative.