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Agar is an ingredient used in kitchens around the world and has gained great popularity in recent years due to two fundamental characteristics:
First, its great ability to form gels gives it a texturizing function. Agar, also known as agar-agar, is mainly composed of fiber, which makes it a healthier option than other thickeners of animal origin.
Second, agar is flavorless, making it perfect as a gelling agent without altering the flavors of the recipe.
Food-grade agar is frequently used in sweets, such as ice creams, yogurts, pastries, cakes, fillings, toppings, jellies, dairy products, custards, donuts, and sweet gummy-style yogurts. It is also increasingly used in savory dishes such as creams, stews (to give consistency to sauces), vegan sausages (to improve texture), savory pastries, risottos, salad dressings, fillings, and many other dishes.
Its use in cooking began in Japan and spread to the rest of the world thanks to its popularization by renowned chefs. As a result, it is increasingly common to find agar in pantries worldwide.
Agar-agar is commonly used in the industrial food sector due to its emulsifying, gelling, stabilizing, and thickening properties. As an emulsifier, this ingredient helps maintain a homogeneous mixture of two or more immiscible phases, such as water and oil, present in a food product.
Thanks to its stabilizing properties, agar helps maintain an ideal physicochemical state in foods. Finally, as a thickener, it allows an increase in viscosity.
If you would like more information about the uses of our food-grade agars, please contact our commercial department.
