Agar-agar a natural gelling agent
If agar is more and more used nowadays, it is because of its important gelling power (it is found under the code E406 in the list of food additives). Indeed, this seaweed is the most powerful natural gelling agent known to date. The gelling power of the agar-agar is expressed as soon as it is present at 0.1% in a preparation. It is therefore interesting to include it in recipes such as puddings, jellies, yogurts or in certain sauces where it will advantageously replace pectin or gelatin leaves that are of animal origin (hides or bones of pork or beef ). It is therefore ideal for vegetarians and it is economical because very small doses are sufficient.
However, it is not always easy to replace the gelatin with agar-agar, because, besides the fact that it has a gelling action eight times higher and that gives a firmer texture, its mode of preparation is very different. Indeed, for 50 cl of preparation, it is necessary to use 2 g of agar-agar powder (one teaspoonful), to bring all to the boil and to let boil a half-minute before allowing to cool. The preparation will begin to gel when it has dropped back to about 30 ° C. It is not always possible to respect these steps depending on the dish that is prepared.
Nevertheless, if it can be used in culinary preparations, the agar is also interesting since bacteria and other micro-organisms are unable to grow on it. It thus ensures a role of conservative.
Agar-agar, source of minerals
Agar-agar, like other seaweed, is very rich in minerals . It is a source of calcium (500 mg per 100 g) and iron with 5 mg per 100 g, twice as much as 100 g of red meat, which represents 50% of the daily requirements for a man and 35% for a wife. This alga is also a source of magnesium (12 mg), phosphorus (8.5 mg) and potassium (13 mg). It also contains zinc , copper , selenium and iodine .
In addition, agar has large amounts of vitamin B12 .
Agar-agar to aid digestion and to slim down
Agar-agar promotes the elimination of toxins and digestion generally because of its oily texture. It therefore has a mild laxative effect that can be interesting to fight against some mild intestinal disorders such as constipation.
In addition, the agar-agar can be used as part of a slimming diet since it consists of 80% of soluble fibers that will swell in contact with liquids and intestinal mucus (they will triple in volume). It will form a gel that will trap fats (including cholesterol ) and sugars . These can be eliminated in the stool with agar without being absorbed.
This is all the more true as the agar-agar is practically devoid of calories (only 3 calories per gram) and can only be easily digested. Thus, by trapping fatty acids and sugars, it will also prevent their digestion, which helps to reduce the number of calories actually assimilated during the meal. This is not all since the agar-agar also traps free radicals, responsible for cellular aging and the appearance of certain cardiovascular diseases and certain cancers.
Finally, because of this gel formation, the agar-agar accelerates the feeling of satiety and therefore exerts an appetite suppressant effect. It would be enough to consume about 1 gram each day, 20 minutes before eating, in a hot drink or a hot dish that will boil for a minute. You can then easily reduce your diet by 325 calories without experiencing any lack. In any case, do not exceed 3 grams per day otherwise the laxative effect of the agar-agar will be felt.
If agar is more and more used nowadays, it is because of its important gelling power (it is found under the code E406 in the list of food additives). Indeed, this seaweed is the most powerful natural gelling agent known to date. The gelling power of the agar-agar is expressed as soon as it is present at 0.1% in a preparation. It is therefore interesting to include it in recipes such as puddings, jellies, yogurts or in certain sauces where it will advantageously replace pectin or gelatin leaves that are of animal origin (hides or bones of pork or beef ). It is therefore ideal for vegetarians and it is economical because very small doses are sufficient.
However, it is not always easy to replace the gelatin with agar-agar, because, besides the fact that it has a gelling action eight times higher and that gives a firmer texture, its mode of preparation is very different. Indeed, for 50 cl of preparation, it is necessary to use 2 g of agar-agar powder (one teaspoonful), to bring all to the boil and to let boil a half-minute before allowing to cool. The preparation will begin to gel when it has dropped back to about 30 ° C. It is not always possible to respect these steps depending on the dish that is prepared.
Nevertheless, if it can be used in culinary preparations, the agar is also interesting since bacteria and other micro-organisms are unable to grow on it. It thus ensures a role of conservative.
Agar-agar, source of minerals
Agar-agar, like other seaweed, is very rich in minerals . It is a source of calcium (500 mg per 100 g) and iron with 5 mg per 100 g, twice as much as 100 g of red meat, which represents 50% of the daily requirements for a man and 35% for a wife. This alga is also a source of magnesium (12 mg), phosphorus (8.5 mg) and potassium (13 mg). It also contains zinc , copper , selenium and iodine .
In addition, agar has large amounts of vitamin B12 .
Agar-agar to aid digestion and to slim down
Agar-agar promotes the elimination of toxins and digestion generally because of its oily texture. It therefore has a mild laxative effect that can be interesting to fight against some mild intestinal disorders such as constipation.
In addition, the agar-agar can be used as part of a slimming diet since it consists of 80% of soluble fibers that will swell in contact with liquids and intestinal mucus (they will triple in volume). It will form a gel that will trap fats (including cholesterol ) and sugars . These can be eliminated in the stool with agar without being absorbed.
This is all the more true as the agar-agar is practically devoid of calories (only 3 calories per gram) and can only be easily digested. Thus, by trapping fatty acids and sugars, it will also prevent their digestion, which helps to reduce the number of calories actually assimilated during the meal. This is not all since the agar-agar also traps free radicals, responsible for cellular aging and the appearance of certain cardiovascular diseases and certain cancers.
Finally, because of this gel formation, the agar-agar accelerates the feeling of satiety and therefore exerts an appetite suppressant effect. It would be enough to consume about 1 gram each day, 20 minutes before eating, in a hot drink or a hot dish that will boil for a minute. You can then easily reduce your diet by 325 calories without experiencing any lack. In any case, do not exceed 3 grams per day otherwise the laxative effect of the agar-agar will be felt.
