Agar , scientific name agar, English name (agar), also known as agar (agar-agar), is a kind of vegetable glue. It is commonly made from seafood such as Eucheuma, Gelidium, Gracilaria, etc. It is colorless and non-colored. A solid with a fixed shape, soluble in hot water. It is widely used in the food industry and is often used as a bacterial culture medium. Used in food, it can obviously change the quality of food and improve the quality of food. The price is high. It is characterized by physicochemical properties such as coagulability and stability, and can form complexes with some substances, and can be used as a Thickener, coagulant, suspending agent, emulsifier, preservative and stabilizer. It is widely used in the manufacture of orange and various beverages, jelly, ice cream, cakes, soft sweets, canned food, meat products, eight-treasure porridge, white fungus bird's nest, soups, cold foods, etc.

Agar is composed of agarose (Agarose) and agar pectin (Agaropectin). It has the functions of clearing lungs and phlegm, clearing heat and dampness, nourishing yin and reducing fire, cooling blood and stopping bleeding.

1. Lowering lipids and Blood Pressure

Agar contains a lot of minerals, which can lower blood pressure and lipids.

2. Treat constipation

Agar can stimulate the inner wall of the large intestine, promote excretion, and effectively treat constipation.

people suitble

It can be eaten by ordinary people, especially suitable for people with obesity, high blood pressure, hyperlipidemia and constipation.

Specific applications in food:

1. fruit orange drink

Agar is used as a suspending agent, and its use concentration is 0.01-0.05%, so that the particles can be suspended uniformly.

Agar is used in beverage products, and its function is to suspend the solid matter in the beverage evenly without sinking.

It is characterized by long suspension time and long shelf life, which is also something that other suspension agents cannot replace. Good transparency, good fluidity, smooth taste and no peculiar smell.

2.marshmallows

The amount of agar used is about 2.5%, and the gummy candies made with glucose solution and white sugar are far better than other gummy candies in transparency and taste.

Agar is used in solid foods. Its function is to solidify to form a colloid, which is used as the main raw material to complex other auxiliary materials, such as liquid sugar, granulated sugar, spices and so on.

3. It canned meat, meat products

0.2-0.5% agar can form a gel that effectively binds minced meat.

4. eight-treasure porridge, white fungus bird's nest, soup

Use 0.3-0.5% agar as thickener and stabilizer.

5.cold foods

Wash the agar first, brew it with boiling water to expand it, pick it up and add the ingredients to eat.

6. jelly pudding, tamarind cake

With 0.1-0.3% agar and refined galactomannan, a transparent and strong elastic gel can be prepared.

7.jelly

Agar is used as a suspending agent, and the reference dosage is 0.15-0.3%, which can make the particles suspend uniformly without precipitation and stratification.