Agar is an ingredient used in kitchens all over the world, gaining great popularity in recent years, due to two fundamental characteristics:
First, its great capacity to form gels, giving it a texturizing action. Agar, also called agar-agar, is composed mainly of fiber, which makes it a healthier option than other animal-based thickeners.
Secondly, agar has no flavor, making it perfect as a gelling agent, without modifying the flavors of the recipe.
Food agar is frequently used in sweets, such as ice cream, yogurts, pastries, cakes, pies, fillings, toppings, jellies, dairy products, custards, doughnuts, sweet gummy-like yogurts and is increasingly used in savory dishes such as: creams, stews (to give consistency to the sauce), vegan sausages (to give a better texture), savory pies, risottos, salad dressings, fillings, etc., among other dishes.
Its use in the kitchen began in Japan and spread to the rest of the world thanks to its popularization in the kitchens of renowned chefs, so it is increasingly common to find agar in pantries around the world.
Agar-agar is commonly used in industrial food manufacturing for its emulsifying, gelling, stabilizing and thickening properties. As an emulsifier, this ingredient helps to homogenize a mixture of two or more immiscible phases, such as, for example, water and oil, present in a food product.
Due to its properties as a stabilizer, agar maintains a certain ideal physicochemical state in the food. Finally, as a thickener, it increases viscosity.
For more information on the uses of our food agars, please contact our sales department.