Agar food grade first, 20 g of
Vegetable vegetarian analogue gelatin
Agar agar, speaking the language of science, it is a mixture of naturally occurring polysaccharides and agaropectin obtained by extraction of the red and brown algae. Represents flakes beige hue, it has no taste or smell. Agar agar - the strongest gelling natural product. Its gelling ability is 10 times higher than that of gelatin.
The agar agar used in cooking for the preparation of marmalades, jellies, puddings, ice cream, paste, marshmallow, dairy desserts, jelly, cheese and yoghurt using his mimic valuable fish spawn. Agar agar desserts makes really useful. With a minimum of calories it contains large amounts of useful substances - mineral salts, polysaccharides, vitamins, rich in calcium, iron.
Agar agar is great for vegetarian food. In addition, agar agar in the composition of food has an antibacterial effect, that the shelf life considerably lengthens.
Mode of application:
Agar agar is dissolved in cold water and allowed to swell for 20-30 minutes. Then, the resulting solution is brought to a boil. At a temperature of 100 degrees Celsius agar completely dissolved in water. The resulting solution freezes at a temperature of 30-40 degrees. This is a reversible process, if needed again liquid agar solution, can bring it back to the boil, at a temperature of 30-40 degrees it again solidifies.
To prepare jelly on average per 1 part of agar taken 9 parts of water. Possible adjustment of the proportions depending on your needs and preferences.
The nutritional value:
Protein - 4 g, fat - 0 g, carbohydrates - '76
Energy value of 100 grams. - 16 kcal.
GOST 16280-2002, grade first.
Store in a clean, well-ventilated area, odor, no abrupt temperature variations at a relative humidity of not over 8
Shelf life: 1 year from date of manufacture.