Agar-agar
As the leading provider of food enhancer, Jiangsu Yiming Biological Technology Co., Ltd. mainly engage in bio-engineering of natural food additiveand ingredients, with product line covering yoghurt enzymes, colloid, preservatives and others. Looking into the future, it is seeking to enter the field of healthcare, brewing, cosmetic and other emerging markets.
Agar is a polysaccharide extracted from seaweed and is one of the most widely used seaweed gel in the world. Using agar agar in place of gelatinin food industry, pharmaceutical industry, daily chemical industry, biological engineering and many other fields.
In food processing, agar agar powder for salecan significantly improve food quality. Thanks to its properties of solidity and stability, the food grade agar agar powdercan form a complex with other substances. Thus, this natural food additive can be used as a thickening, suspending, emulsifying and stabilizing agents as well as coagulant and preservative. As a mature colloid company, Yiming sells agar-agar ingredients with good cost of agar agar. Feel free to contact us for more information.
Key Benefits of Agar agar Thickener
lNatural and agar agar safe
lCoagulability and stability
lForm coordination complex with other substances
lBe widely applied in the food, chemical, pharmaceutical industries
lAct as thickener, coagulant, suspending agent, emulsifier, preservative and stabilizer
Agar Agar VS Gelatin
Difference in source
Agar comes from red algae, while gelatin is from collagen in pig skin, pork and bovine bone or cowhide.
Characteristics of agar and gelatin
Agar melts at 85 degrees Celsius and solidifies between 32 and 40 degrees Celsius. Gelatin melts at 35 degrees Celsius and solidifies at low temperatures, but the exact degree of gelation depends on the concentration and standing time.
The difference between form and shape
Agar is white and translucent and is sold in strips or powder. Gelatin is a colorless, translucent, odorless solid substance in the form of granules, powder or flakes.
Nutritional properties
Agar is low in saturated fat and cholesterol, and high in calcium, folic acid, iron and vitamins. It is very suitable for people who are interested in losing weight and maintaining good health. Although gelatin contains 98% to 99% of protein, eating only can cause net protein loss and malnutrition.
Agar Agar Is Good for Health
It is derived from red algae and is rich in vitamins and minerals, including magnesium, iron, manganese, amino acids, calcium, folic acid, essential fatty acids omega-3 and omega-6, and also contains many antioxidants. 100 grams of agar only provides 26 calories, 0 grams of fat, 0 grams of cholesterol, 7 grams of carbohydrates and 0.5 grams of protein.
Health benefits
Agar has high fiber content and is often used to improve digestion, reduce weight, relieve constipation, strengthen bones and prevent anemia. It is also a good source of iron and helps to produce red blood cells.
Lose weight
As an excellent source of dietary fiber, it can be used as an effective laxative to increase stool and maintain exercise. This fiber content also helps keep you full longer and reduces appetite.
Strong bones
For healthy bones, you need vitamins D, C and K, calcium, potassium, and magnesium. Agar contains reasonable amounts of manganese and calcium
Vegan gelatin substitute
Agar comes in powder, filament and flake forms, all of which are easy to use. It can be set at room temperature and effectively maintain its shape in warm weather. On the other hand, gelatin needs to be refrigerated to solidify and melt at warm temperatures. Strong agar is easier to dissolve than gelatin. Its versatility usually makes it more popular with chefs than gelatin.
Vegetarian recipes
Whether you are vegetarian or not, food grade agar agarcan provide good nutrition. Although powdered agar is the easiest to use, agar flakes and agar filaments can also provide the same nutritional benefits. You only need to stir the powdered agar into a liquid that needs to be gelled and boiled.
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