Agar, 20 g

Characteristics

• Natural gelatin preparation obtained from seaweed
• A natural polysaccharide (linear polymer of galactose) with high gelling ability, which is produced from ruduch (red seaweed) of the genera Floridae and Gelidium.
• It melts at around 90 °C and solidifies at around 60 °C.

Use

• In addition to the food industry, it is also used in nutrient media for the cultivation of microorganisms, fungi and plants.
• Add 1 teaspoon of agar, 5-10 teaspoons of sugar (25-50 g) to 300 ml of water, you can add lemon juice or fruit. Mix, let it swell for 10 minutes, then cook for 3-5 minutes.
• After the foam subsides, set aside.
• Add sugar to taste (recommended 200 - 250 g per liter).
• After cooling to approx. 60°C, add acidifying agent (recommended citric acid 3 g per liter).
• Serve after solidification.
• For vegetable aspics, add 1/2 teaspoon of salt instead of sugar.
• Dosage: 4 to 15 g per liter, depending on the required gel stiffness

Ingredients

• Linear polymer of galactose, for food use

Solubility

• It swells in cold water, dissolves in hot water and forms a gel when cooled

INCI

• Agar