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What Is Agar Agar
Agar-agar, sometimes referred to as China grass, kanten, or just agar is a gelatinous polysaccharide derived from red algae. Agar is used to gel many food products, such as puddings, desserts, jelly candy, soups, sauces, and more. Agar is a popular vegetarian alternative to gelatin, which is made from animal bones, skin, and connective tissue.
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Characteristics of Agar
Agar is a prized ingredient for more reasons than just being vegetarian. Unlike gelatin, which melts at around body temperature, agar will stay solid at warmer temperatures. In fact, agar solidifies at temperatures below 50 degrees Celsius, which means that refrigeration is not required to set an agar gel.
Agar is also a much more powerful gelling agent than gelatin. One teaspoon of agar will give as much thickening power as eight teaspoons of gelatin. It is important to note that although both agar and gelatin will solidify liquids, the resulting textures are slightly different.
Agar will not impart any color, flavor, or odor to the food to which it is added.
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Nutritional Value of Agar
Agar is 80% fiber, contains no fat, no protein, and only a small amount of carbohydrates. Ten grams, or two tablespoons, of agar contains only three calories, derived from its small amount of carbohydrates. Due to agar’s high levels of fiber, agar is sometimes used as a dietary aid to promote fullness or as a laxative. Agar also contains a small amount of iodine and other trace minerals.
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