Agar Agar is not only a real alternative to conventional gelling agents for vegans and vegetarians. We explain how to use the purely plant-based gelling agent and how it is made.
Agar Agar gelling agent – what is it?
Agar Agar are carbohydrates found in the cell walls of blue and red algae. Agar Agar is made from dried seaweed. The powder is made from them. Agar agar has been at home in Japanese cuisine since the 17th century. For example as a thickening agent in soups or as a gelling agent in sweets and ice cream.
Unlike gelatin, which contains bones, cartilage and connective tissue from cattle and pigs, it is purely vegetable. You can buy agar agar either in a jar or in small paper packets, similar to baking powder. Most drugstores, health food stores and health food stores have the vegetable gelling agent in their range.
Agar Agar: The Japanese gelatin
Agar agar is mainly produced in East Asia, i.e. in Japan, China and Korea. But it is also made in Sri Lanka and New Zealand. The name “agar agar” comes from Indonesia and Malaysia, but is also the proper name there for the food mixed with the algae gelatine.
The problem with the East Asian origin: Before the vegetable gelling agent ends up in our kitchen, it has already traveled a long way. Importing creates additional CO2 emissions. Therefore, you should use agar agar with care.
Also, the algae that make up agar agar are mostly grown in aquaculture. The growing demand for algae consumes a lot of water. Pests can also spread more easily in these algae farms, since the nets with the algae are very close together. Many organic manufacturers therefore pay attention to high water and algae quality. Their aquacultures are mostly located away from towns and villages, so that the drinking water is not contaminated. When buying agar agar, you should therefore pay attention to the corresponding organic seal.
How to use agar agar
You can easily use agar agar for sweet and savory dishes – just like conventional gelatine.
You only have to be careful with the amount and read the package information very carefully. Because agar agar cannot be dosed one-to-one like gelatine.
Agar agar only dissolves in boiling liquids and only solidifies when it cools.
The gelling power of the plant product is six to ten times stronger than that of conventional gelling agents.
However, agar agar reacts differently to each liquid. Acid and fat in particular can weaken the binding capacity. Fruits such as plums and apricots, on the other hand, increase the gelling power.
Tip: If you prefer to be on the safe side, you should do a gelling test.
Place a plate in the freezer for a few minutes.
After you have boiled the liquid with agar agar according to the instructions on the package, put a few spoonfuls of the mixture on the chilled plate.
If it’s still too runny after two to three minutes, you’ll need to add a little more agar-agar powder. If the mass is too firm, more liquid is needed.
How healthy is agar agar?
Since agar agar is a product made from seaweed, it has a high protein content. Other ingredients are:
B vitamins
beta-carotene
vitamin k
Agar agar consists mainly of slow-digesting carbohydrates and protein. You should be careful not to consume too much agar agar. In large quantities, the vegetable gelling agent can have a laxative effect.
