• Agar-agar, a natural additive, an ingredient that replaces gelatin of animal origin, is a healthy product, very versatile and full of benefits. It is used more and more often in Romania in the food industry, especially in pastry and confectionery. Specialists and workers in these fields can learn more about this organic product obtained from seaweed in the webinar "Agar - a unique ingredient for numerous applications in the food industry", organized by RO.aliment SHOW 2021, on May 20.
What is agar-agar?
Agar-agar (also called gelatin) is an organic product obtained from a series of red seaweeds (agarophytes), the family Gelidiaceae (Gelidium) and Gracillariaceae (Gracilaria). It is extracted by boiling and solidifying at 32-40 °C. The Japanese have been familiar with agar since the XNUMXth century. In Europe, however, it started to be known and appreciated quite recently. Lately it has become very popular because it is part of the category of healthy food.
Agar contains 70-80% polysaccharides, respectively agarose and agaropectins, 10-20% water and 1,5-4% mineral substances. It is marketed as a fine powder, agglutinated in the form of granules, flakes or membranous bands (resistant when wet and friable when dry).
It has a very high gelling power
Agar has a very high gelling power. Being a stabilizer (E406), it is used as a food additive in the food industry in the preparation of ice cream, cream, jams, candies. It is also widely used in the preparation of jellies in the pastry industry.
Registration for the webinar dedicated to the bakery and confectionery sector
On May 20, 2021, in the webinar dedicated to the bakery and sweets sector, organized by RO.aliment SHOW 2021, the presentation titled "Agar - a unique ingredient for numerous applications in the food industry". The event will take place online, due to the restrictions imposed by the coronavirus pandemic. The presentation is supported by Tatiana Brezmes, sales representative within the Hispanagar company, one of the largest producers of purified algae extracts.
The registration form can be accessed HERE
Article made by Redaccia Arta Albă
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