Agar-agar natural, food from the White Sea algae - 1 kg
Gelatinizer and stabilizer
At the Arkhangelsk Algal Plant, agar-agar is obtained by extraction from red and brown algae growing in the White Sea. The word "agar" in translation from the Malay language means "seaweed". It was first obtained and used as food in Japan.
Agar is a mixture of agarose and agaropectin polysaccharides, which form a dense jelly in aqueous solutions. It dissolves completely in water at a temperature of 95-100 degrees. When the solution is cooled to 35-40 degrees, it forms a clean strong thermo-reversible gel.
In microbiology, agar is used for the preparation of solid and semi-liquid nutrient media. In the food industry - as a thickener in the production of sauces, jellied dishes, various confectionery products: marshmallows, marshmallows, marmalade, soufflé, jelly, poultry milk and many others.
Agar-agar is a very useful dietary product. With regular use in food, it accelerates metabolic processes in the body, lowers blood cholesterol levels. Agar also has a positive effect on digestion - it lowers the excess acidity of gastric juice, removes toxins, pathogenic microorganisms and toxins, without washing out useful mineral salts.
Agar-agar is an indispensable product for maintaining beauty and harmony. With regular use of it in food, weight is normalized, the production of natural collagen and elastane increases, and the condition of the skin and hair improves.
Agar is used instead of gelatin, its density and gelation indicators are much higher, and the composition is more environmentally friendly.
By its composition, agar-agar is much better and more useful than gelatin. Gelatin is extracted from algae that lives in the White Sea. It is cleaned with filtered water, pressed and dried, and then crushed to a fine powder.
Algae agar is used not only to make jelly-like culinary masses, but also to get rid of some health problems:
- as a mild laxative
- due to the presence of active bio substances, removes toxins and toxins from the body
- cleanses the liver and improves its function
- contains a large amount of iodine and iron, regulates the normal functioning of the thyroid gland
Agar increases the digestibility of food products, improves consistency and increases shelf life.
It is possible to use agar for the preparation of nutrient media in microbiology
Appearance - in the form of porous plates no more than 20 mm thick;
films with a thickness of no more than 0.5 mm., flakes, grains, powder.
Color - premium grade - from white to light yellow, allowed
grayish tint; second grade - from yellow to dark yellow
Taste and smell - without foreign smell and taste
Nutritional value per 100 g of product: proteins - 4 g, fats - 0 g, carbohydrates - 76 g. Energy value per 100 g of product - 16 kcal.
Packing: 1 -Plastic bag, 1.5 kg.2 -Craft bag 5 kg.
Storage conditions: Store in a dry, clean room.
Shelf life: 1 year from the date of manufacture.
