What is the Agar-agar?
The agar agar is a vegetable gelatin, which is obtained from the red seaweeds (Rhodophyceae) mainly from the genus Gellidium and gracilaria trrough a process of extraction and dehydration.
The agar-agar is native of Japan, though the name is Malay word meaning "seaweed" .Japan is together with Korea, the world´s leading producer of agar.
Composition and qualities
The agar-agar is a complex mixing of polysaccharides (glucides, carbohydrates),agarose, agaropec-tine, galactose and uronic acid: the cellular wall oh these seaweeds is differentiated in an internal layer of cellulose and an external of pectic nature , rich in gelled colloids. The agar-agar is sorce of Magnesium and iron. It´s also provides calcium, potasium and iodine.
The agar, has an extensive range of applications at different levels of the industry, because it has important qualities:
*Is a hidrocolloid very soluble in water at 100 ºC and can be dissolved at low temperatures.
*To contact with cold water swells and may increase up to 30 times their volume.
*Does not add flavor or aroma and has no color.
*It is a powerful gelling agent and is a gel termoreversible.
*Gelifica between 35°C and 43°C and melts between 85°C and 95°C.
*Does not add calories .
It is a hydrocolloid that provides gelatins that can support temperatures