What is agar?

A lot of housewives heard the mysterious word"Agar-agar", but few of them can give it a clear definition. So, what is agar? Agar-agar is a very strong gelatinizing substance, which exceeds the usual gelatin by dozens of times by its properties. Also, this product can be used as a mild laxative.

Agar-agar: what is it? Agar is a product obtained from brown and red algae. As for the appearance, agar-agar can be both 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 a jelly-like jelly. In our country, agar-agar is rightly considered to be the strongest vegetable substitute for gelatin. This product is traditionally divided into two varieties: dark yellow and light (or as it is also called - white supreme).

Agar-agar is widely distributed in many areashuman activity, which was provided to him by his interesting physicochemical properties. At a temperature of 100 degrees, this product dissolves completely, and if the solution is cooled to 40 degrees, this substance will turn into a thermoreversible gel. That is, it can be said with certainty that the transitions from the liquid state to the dense and vice versa can be repeatedly performed.

Most often, women who face thisproduct, the question interests: what is agar in cooking? In this sphere, this substance has also become quite widespread. For example, agar-agar is used in the production of confectionery products - fillings for sweets, confiture, jam, marshmallow, soufflé, pastille, marmalade. This substance is also used in the production of canned food - meat and fish, vegetable and fruit. 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.