Agar is a natural ingredient with remarkable gelling properties that successfully replaces traditional gelatin. This substance, which is extracted from red seaweed, dissolves perfectly in hot water to form stable and durable gels. As a result, it is not only used in plant-based cooking, but also in the food, cosmetic and pharmaceutical industries. Its neutral taste and ability to thicken and stabilise make it a valuable ingredient in many products. What makes agar-agar so popular? What properties does it have and how can it be used? Find the answers to these questions in the article below.
What is agar?
Agar is a substance belonging to the group of polysaccharide hydrocolloids, whose main constituents are the galactose derivatives D- and L-galactose. Its full name is agar-agar, and it is designated by the symbol E406. It is a natural gelling agent, extracted from red seaweed. These plants contain compounds in their cell walls that protect them from moisture loss, which gives agar the ability to bind water and form stable gels.
Thanks to its vegetable origin, agar is a valued ingredient in vegan and vegetarian cuisine, providing an alternative to beef gelatin and pork gelatin. It comes in various forms – powder, granules and flakes – allowing its versatile use in the food, pharmaceutical and cosmetic industries.
Where did agar come from?
The history of agar dates back to the 17th century, when its remarkable properties were discovered in Japan. It is off the coast of this country that red marine algae, known as Rhodophyta, are found and are the main source of this natural gelling agent. In fact, in addition to these, other species of algae such as Gracilaria, Pterocladia, Gelidium and Gelidella are also used to produce agar.
Agar, sometimes referred to as “marine gelatin”, requires careful processing before it is put to use. The algae grows at a depth of around 30 metres and, once harvested, undergoes a multi-stage processing procedure consisting of purification, cooking and repeated freezing and thawing. It is this ritual that allows the characteristic properties of agar to be obtained. Finally, the algae undergoes drying to obtain the final powder, granules or flakes.
The ability to gel only becomes apparent when the product is heated to around 85°C. Then, the whole thing has to be cooled to about 40°C. At that point, agar transforms into a stable, long-lasting jelly, making it an indispensable ingredient in cooking and many industries.
Agar | Properties
Agar is a colourless, odourless substance that has no distinct taste, making it easily adaptable to a variety of culinary and industrial applications. It is low in calories, rich in fibre and fat-free, making it an excellent ingredient in dietary products. Its greatest advantage is its strong gelling properties, but it also acts as a stabiliser and thickener, finding applications in many industries.
One of the unique aspects of agar is its thermo-reversibility. This means that once solidified, gels can turn liquid again when exposed to temperatures of around 80°C, and then solidify again when cooled to 30-40°C. What is important is that agar does not need to be stored in the fridge to retain its consistency.
Thanks to these properties, agar is readily used as a vegan replacement for gelatin in the food industry – especially in the production of jams, preserves or jellies. Its ability to impart the right structure has also led to its use in cosmetology, pharmacy and biotechnology, where it is applied as a natural stabiliser and emulsion ingredient.
Is agar-agar healthy?
Agar is a natural and safe ingredient that is highly regarded as a healthy alternative to traditional thickeners. It is rich in fibre, minerals and vitamins, thus supporting the proper functioning of the human body. Its regular consumption can contribute to replenishing iron and calcium levels, as well as supporting digestive processes. Furthermore, it has a detoxifying effect, helping to cleanse the body of toxins and supporting natural intestinal peristalsis.
Although agar is considered safe for health, it should not be consumed by people with allergies to marine algae. In moderate amounts, it has no side effects, but, as with any substance, excessive consumption can lead to digestive complaints such as bloating or an unwanted feeling of fullness. The key is to consume it in moderation to reap the health benefits without the risk of adverse reactions.
Agar | Nutritional values
Agar is not only a natural thickener, but also a treasure trove of valuable nutrients. It contains fibre, protein and vitamins, including vitamin K and E, which support the proper functioning of the body. It is also an excellent source of minerals such as calcium, magnesium, iron, potassium, phosphorus and iodine, and provides some B vitamins, including folic acid, pantothenic acid and riboflavin.
100 g of dried agar contains approx:
- 770 mg of magnesium, which supports the functioning of the nervous system,
- 625 mg calcium, essential for bone health,
- 102 mg sodium, which regulates water and electrolyte balance,
- 52 mg phosphorus, crucial for metabolic processes,
- 21 mg iron, supporting oxygen transport in the body,
- 5.80 mg zinc, to improve immunity,
- 4.30 mg of manganese, influencing the correct functioning of enzymes,
- 6.21 g of protein, a muscle and tissue builder,
- 80 g of carbohydrates, providing energy,
- 2.97 g of sugars, in natural form,
- 7.70 g of fibre to aid digestion.
With such a rich composition, agar supports the digestive system, benefits bone and blood health and helps to detoxify the body. It is therefore an excellent choice for those concerned about healthy eating.
Agar | Calorific value
Agar is an extremely low-calorie product, making it an excellent choice for those concerned about a healthy diet and weight control. A teaspoon of agar (approximately 3g) provides just 26 kcal and there is less than 0.30g of fat per 100g. In addition, the product contains no cholesterol, making it an ideal ingredient for those following a plant-based and low-fat diet.
Thanks to its ability to swell in the digestive tract, agar supports normal intestinal peristalsis, aiding digestive processes and preventing constipation. This property makes agar induce a feeling of satiety, which can be helpful in the prevention of overweight and obesity.
Agar | Application
Agar is hugely popular in plant-based cooking, molecular gastronomy and the food industry. Its unique properties make it indispensable both in professional food production and in home cooking. Thanks to it, people who avoid animal products do not have to give up jellies, cold cheesecakes or creamy desserts, and its neutral taste and lack of odour make it a great alternative to traditional gelatin.
Agar in the food industry
As a more efficient replacement for gelatin, agar agar is widely used in food production. It is used to thicken and stabilise products such as:
- jellies, jams, ice creams,
- cake creams, puddings and other desserts,
- sauces, soups and stews, to which it gives the right consistency.
Thanks to its high resistance to temperature, agar is an ideal ingredient for dishes that require a firm texture, which makes it perfect for confectionery and gastronomy.
Agar in cosmetology
Due to its anti-inflammatory and soothing properties, agar has also found its way into personal care cosmetics. It is used in the production of:
- moisturising and soothing masks,
- shower gels and shaving foams,
- hair styling products and face creams.
Simply put, thanks to the nutrients extracted from the algae, agar-agar can support skin care and hair care by providing hydration and protection.
Agar in laboratories
The invaluable properties of agar also make it widely used in microbiology and biotechnology. It is used as a culture medium for bacteria, fungi and tissue cultures, making it a key ingredient in scientific research and diagnostics.
How to use agar-agar?
Agar is a versatile gelling agent that is ideal for preparing desserts, dishes and dairy products based on vegetable substitutes. Its ease of use and rapid setting at room temperature make it a valued ingredient in vegan and dietetic cuisine.
Agar can be dissolved in water, broths, fruit juices and plant-based milk, offering a wide range of culinary possibilities. It does not require refrigeration – just let the food cool to the desired consistency. This makes it great for making jellies, puddings, cold cheesecakes and vegan yoghurts or kefirs.
Agar is also an excellent ingredient for those concerned about their diet. Its ability to swell makes it give a feeling of satiety, promoting appetite control. It is a natural product that not only enriches the texture of dishes, but also fits in with a healthy, plant-based diet.