Agar agar is made from red algae from the Gelidiaceae family. In the 17th century, its many benefits were discovered in Japan by a simple innkeeper named Minora Tarazaemon. Since then, seaweed has been used most often in the form of white powder, in cooking or as a food supplement, as its positive effects are significant. In 1881, Fanny and Walther Hesse, a couple of recognized biologists, used the precious material for the first time in microbiology. They quickly realize that agar is a specific material that is very useful in this area, due to its gelling power.
The name agar agar has an Indonesian and Malaysian origin. The small algae has a peculiarity, it is completely calorie-free. When absorbed, it is not properly digested in the stomach, it will pass through there briefly before being evacuated without having undergone any transformation in the body. This then results in a zero energy intake, which is an advantageous advantage during low calorie diets. Agar agar is used in herbal medicine in the same way as raspberry ketone, konjac, and nopal. It is found in the form of capsules or powder. But it is also a natural gelling agent that has been used for a long time in the food industry!
A natural gelling agent, agar agar
The use of agar agar is quite extensive, it is employed as a natural food supplement, but also in the preparation of certain dishes. The substance found in organic stores and herbalists is actually extracted from several red algae (gracilaria, gelidium and pterocladia). The main benefit of plants in cooking is to replace gelatin of animal origin (bovine or porcine) in many culinary preparations, which is ideal for vegetarians and vegans.
How to use?
Powdered product, to be used with 500ml of water or fruit juice.
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