Agar-agar is a natural gelling of red algae that can be used to give more consistency to desserts, such as ice cream, puddings, custard, yogurt, brown glaze and gelatin, but can also be used simply to make vegetable jelly, less industrialized and therefore healthier.
Agar-agar is sold as dust or strip of dried algae, and should be used in hot water to dissolve completely, then refrigerated, where it will solidify in the desired way. Another way to find agar-agar is in capsules that can be used to lose weight because it triples its volume inside the stomach, reducing hunger, and is an excellent source of fibers that act with laxative effect, releasing the intestine.
Agar-agar is used to
Agar-agar is a natural, calorie-free, yellowish-white, flavorless thickener and gelizer that contains mainly fibers and minerals such as phosphorus, iron, potassium, chlorine, iodine, cellulose and a small amount of protein.
Agar-agar is entirely of plant origin and has a gelling power up to 20 times greater than unflavoured gelatin, so it should be used in less quantity in recipes.It can be used as follows:
In recipes, as a gelling: You can add 1 teaspoon or agar-agar soup in the preparation of porridge or in dessert cream.The agar does not dissolve at cold temperature, so use when making the cream.at a temperature above 90 degrees, it is necessary to mix with a spoon, stirring constantly until completely dissolved.
To make vegetable jelly: Add 2 tablespoons of agar-agar in 1 glass of freshly squeezed pure orange juice or whole grape juice, bring to the heat so that it dissolves completely, if necessary, you can soften it to taste.Place in molds and refrigerate for about 1 hour, until solidified.
In capsules, such as laxatives or thinners: Take 1 capsule of agar-agar (0.5 to 1 g) 30 minutes before the meal, and another before dinner, with 2 glasses of water.
Warning: in high doses it can cause diarrhea, and its use is not recommended in cases of intestinal obstruction.