Agar or agar-agar is a jelly-like substance, extracted from red marine algae that has been popular across Asia for centuries – also known as China grass or Kanten. A versatile ingredient, it can be used to thicken jams, jelly, puddings, ice cream, soups or sauces.
Completely vegetarian, Agar can be used as a gelatine substitute. Used in the same manner (using a 1:1 ration, mixing with liquid to form a gel), you can get the same result and uses as gelatine. In fact, it can be preferable to gelatine as a solidifying agent in culture media because agar has no nutritional value so bacteria cannot feed off it. Solid agar is better for bacteria to grow because microbes can't degrade it.
Agar-agar is commonly used in processed foods such as doughnuts, jams, jelly, cheese, puddings, fruit desserts, meat products, cake fillings and icings, dry and canned soups and ice cream.
This product is: dairy free, egg free, ethically sourced, gluten free, gmo free, low fat, no added salt, low sugar, no artificial flavours, colours or preservatives, nut free, vegan and a source of fibre
100% agar-agar powder
• Low in calories & carbohydrates
• Low in fat & sugar
• Can be used as an appetite suppressant
• High in fibre
Agar is considered a healthy addition to weight loss plans due to it being low in calories, fat, sugar and carbohydrates. As an appetite suppressant, Agar is chiefly made up of water-soluble, indigestible fibre and is known as a “hydrophilic colloid”.
Agar is not a protein because it does not contain amino acids and has no nutritional value, however it does contain fibre. Due to its high fibre content and gelling properties, agar is often consumed as a natural laxative remedy.
What to do with this product
- Agar can be used to thicken jams, jelly, puddings, ice cream, soups or sauces
- Use as a gelatine substitute
Like gelatine, Agar needs to be dissolved in a boiling liquid to prevent graininess. To do this, simply bring the liquid to a boil over a medium heat, reduce to a simmer and then stir in the Agar until it is completely dissolved (approximately 3-5 minutes for powder or 10-15 minutes for flakes). There are two types of Agar; flakes and powder.
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