What is agar?
Many housewives have heard the mysterious word "agar-agar", but few of them can give a clear definition of it. So what is agar? Agar-agar is a very strong gelatinous substance, which is ten times greater than ordinary gelatin in its properties. This product can also be used as a mild laxative.
Agar-agar: what is it? Agar is a product derived from brown and red algae. With regard to appearance, agar-agar can be in the form of plates, and in the form of a white-yellowish powder. If this substance interacts with hot water, it will turn into gelatinous jelly. In our country, agar-agar is rightly considered the most powerful vegetable substitute gelatin. This product is traditionally divided into two varieties: dark yellow and light (or as it is also called - white highest).
Agar-agar is widely distributed in many areas of human activity, which was provided by its interesting physicochemical properties.At a temperature of 100 degrees, this product dissolves completely, and if the solution is cooled to 40 degrees, then this substance will turn into a thermally reversible gel. That is, it can be said with confidence that transitions from a liquid to a dense state and vice versa can be carried out many times.
Most often, women who are faced with this product are interested in the question: what is agar in cooking? In this area, this substance is also quite widespread. For example, agar-agar is used in the production of confectionery products - fillings for sweets, confiture, jam, marshmallow, soufflé, marshmallow, marmalade. This substance is also used in the production of canned food - meat and fish, vegetables and fruits. In addition, agar-agar can be found in the production of chewing gum, ice cream, condensed milk, bakery products, mayonnaise, as well as clarified beverages and beer.