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Gelatin agar-agar is vegan, natural and also helps bowel function and weight loss

Edited and resized image by Karly Gomez is available on Unsplash

Agar-agar is a type of vegetable gelatin extracted from several genera and species of red seaweed. Agarose is one of the main substances present in agar-agar, being responsible for its gelatinous appearance. The first records of agarose extraction date from the late 1650s or early 1660s. Its discovery is attributed to the Japanese Mino Tarozaemon, having been named after kanten.

The agar-agar gelatin is extracted from the seaweed Gelidum sp. through the boiling process and is widely used in Japanese cuisine.

Benefits of agar-agar

Agar-agar provides many health benefits. About 94% of its fiber is soluble in water and its frequent consumption helps to regulate bowel function. Its high concentration of soluble fiber combined with its low amount of calories provides satiety, helps to regulate the intestine and contributes to weight loss.

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In addition, agar-agar gelatine does not contain dyes, food additives, animal ingredients and is not tested on animals, making it an option for those who are concerned about health and maintain a vegan philosophy of life.

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Despite being a little more expensive than gelatine of animal origin, gelatine from agar-agar has a gelling power ten times greater - and therefore its cost-effectiveness pays off.

Other advantages of agar-agar gelatine are that it does not melt at room temperature and does not change the taste of food, being a real wild card in the kitchen, both for savory and sweet dishes.

Agar is sold as a powder and does not need to be refrigerated to set, nor does it melt at room temperature (like animal gelatine).

Conventional gelatine is made from the boiling of bones, tendons, skin and animal remains that are killed in abattoirs. The most common is that they are the remains of oxen and pigs. As for agar, as it is obtained by boiling seaweed, it provides virtually zero risk of contamination by bacteria that cause serious illnesses.

Image: Photographed by Eric Moody by Emoody26 is licensed under CC-BY-3.0

Agar is also sold in the form of clear dried seaweed strips. In addition to fibers, agar-agar has mineral salts (P, Fe, K, Cl, I), cellulose, anhydrogalactose and a small amount of protein (not significant).

Use in microbiology and plant biology

Agar-agar is also used in the area of ​​microbiology for the development of bacterial cultures. In addition, agar is used to aid in plant germination.

Agar-agar recipes

Gelatin

Ingredients

• 1 cup of apple juice
• 1 teaspoon of powdered agar

Method of preparation

• Place the juice and powdered agar in a saucepan over medium heat and bring to a boil;
• Cook for 2 minutes, stirring continuously;
• Remove from heat, let stand for 5 minutes, then pour into desired molds. Be creative!
• Place in refrigerator to set.

macadamia pudding

Ingredients

• For macadamia milk:
• 1/2 cup of macadamia
• 1 1/2 cups of water
• 1/2 teaspoon of vanilla extract
• 1 piece of pitted dry date
• Others:
• 1/4 cup of 100% pure apple juice
• 1 teaspoon of powdered agar

Method of preparation

• To make macadamia milk:
• Mix all ingredients until smooth, then pass them through a sieve.
• To make the pudding:
• Place 3/4 cup macadamia milk, 1/4 cup apple juice and 1 teaspoon powdered agar in a saucepan over medium heat and bring to a boil;
• Cook for 2 minutes, stirring continuously;
• Remove from heat, let stand for 5 minutes, then pour into small pots;
• Put in the fridge.