Agar Agar ( Gelidium amansii )
AKA Agar Agar, Agar-Agar, Agarose, Agarose Gel, Agaropectin, Agarweed, Algue de Java, Chinese Gelatin, Colle du Japon, Garacilaria confervoides, Gélatine de Chine, Gelidiella acerosa, Gelidium amanasii, Gelidium cartilagineum, Gelidium crinale, Gelidium divaricatum, Gelidium pacificum, Gelidium vagum, Gelosa, Gelosae, Gélose, Japanese Isinglas, Kanten Diet, Kanten Jelly, Kanten Plan, Layor Carang, Mousse de Ceylan, Mousse de Jaffna, Qion Zhi, Seaweed Gelatin, Vegetable Gelatin, Vegetarian Gelatin.
Cautions please be aware that herbs, although natural can interact with certain medications, and that they may be ill advised to use under certain health conditions. Please consult a qualified health practitioner for cautions pertinent to you.
No therapeutic claim is made or intended for this product. Information is for educational purposes only.
Further interesting reading...
Agar is a plant. People use it to make medicine.
People take agar to lose weight, especially in Japan. In Japan agar is called “kanten,” and it is the main ingredient in “the kanten plan” or “the kanten diet.”
Agar is also used to treat diabetes and constipation.
In dentistry, agar is used to make dental impressions.
In manufacturing processes, agar is used as an ingredient in emulsions, suspensions, gels, and certain suppositories.
Gelling agent in Cooking. Agar Agar due to its high gelling properties is considered the king of gelling agents. It is an excellent thickening agent for many applications. A selection of these include: dough nuts, marmalade & jam, jelly, cheese, puddings, gelatin fruit desserts, meat products, bakery fillings and icings, dry and canned soups and ice cream. Our Agar Agar powder is unflavored and contains no bulking or filling agents. It produces a firm, clear jelly that is rich in iodine and trace minerals and can have mildly laxative effect if consumed in large quantities. Agar agar has stronger setting properties and, unlike gelatin which requires refrigeration to set, it will set at room temperature after about an hour - although it is advisable to store dishes gelled with agar agar in the fridge as it is a high protein food. Agar agar powder can be substituted for the same quantity of gelatin in recipes. It is best to test the amount required before any mission critical applications. The gelling ability of agar agar is affected by the pH (acidity or alkalinity) of the added ingredients. More acidic foods, such as citrus fruits and strawberries, may require higher amounts of agar agar. Some ingredients will not set at all such as kiwi fruit (too acidic), pineapple, fresh figs, paw paws, papaya, mango and peaches. These ingredients contain an enzyme which breaks down the gelling ability of the Agar. For a firm jelly a good starting point would be approximately 2 teaspoons (approx 6g) of powder per 600ml of liquid. Agar Agar is used in some recipies to make Falooda (Faluda). Faluda is a drink popular in Persia but comsumed from India to Afganistan. The agar is used to replace the arrowroot or the vermicelli noodles. For this reason agar agar powder is only a very small component of many in commercially available faluda powder mixes. One suggested way to use Agar Agar. Agar agar should be soaked in the liquid first for 10-15 minutes, then gently brought to a boil and simmered while stirring until it dissolves completely. This should take approximately 5 minutes. Unlike gelatin, agar agar can be boiled and can even be re-melted (thermoreversable) if necessary. If you are unsure as to the setting ability of your gel, test a small amount on a cold saucer - it should set in 20-30 seconds, if not you may need more agar agar, if too firm - add some more liquid.
Dairy Free Sugar Free Wheat Free Egg Free Yeast Free Nut Free Gluten Free Sutiable for Vegans & Vegetarians
Agar seems safe for most adults when taken with at least one 8-ounce glass of water. If it is not taken with enough water, agar can swell and block the esophagus or bowel. Immediate medical attention is necessary if chest pain, vomiting, or difficulty swallowing or breathing occurs after taking agar. In some people, agar may also raise cholesterol.Pregnancy and breast-feeding: Not enough is known about the use of agar during pregnancy and breast-feeding. Stay on the safe side and avoid use.
Bowel blockage (obstruction): Agar might make bowel obstruction worse, especially if it isn’t taken with enough water or other liquid. Get medical advice before taking agar if you have a bowel obstruction.
Trouble swallowing: Agar might swell up and block the eating tube (esophagus) if it isn’t taken with enough water or other liquid. This can be especially dangerous for someone who has trouble swallowing. Get medical advice before taking agar if you have a swallowing problem.
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