Agar is a hydrophilic colloid, which is divided into strip and powder, insoluble in cold water and soluble in hot water. Agar powder is superior to agar strips, and it is easy to dissolve.
Agar is called Kanten in Japan. Agar is rich in dietary fiber (80.9%), high in protein and low in calories. It has the functions of expelling toxin, caring skin, purging fire, moistening intestines, lowering blood pressure, lowering blood sugar and preventing cancer. It has been recognized as 2 1 century healthy food by FAO.
In recent years, people began to pay attention to controlling calorie intake, and also noticed that dietary fiber can effectively reduce blood sugar and blood cholesterol content, so some hospitals began to use agar as an adjuvant treatment food for patients with diabetes and hyperlipidemia. Because of its smooth and throat-moistening taste, it is increasingly recognized that agar is widely used in nursing recipes for the elderly. Edible agar has become popular in Japan.
Agar has an extremely useful and unique property in the application of food industry. It is characterized by its physical and chemical properties, such as solidification and stability, and can form complexes with some substances. It can be used as thickener, coagulant, suspending agent, emulsifier, preservative and stabilizer. Widely used in making granules.
Grained oranges and various beverages, jelly, ice cream, cakes, soft sweets, canned food, meat products, eight-treasure porridge, white fungus bird's nest, soup food, cold food and so on.
When eating, add water to this product according to the ratio of 1:50, boil it and stir it a little, then you can eat it. If you eat it after cooling, the effect will be better. Sweetness and saltiness can be adjusted at will depending on the taste of each person. You can also boil this product with 100 times of water into liquid, then add white sugar or rock sugar or other spices and food coloring, stir and let it cool until it is solid. For example, boiled chicken and duck meat and pork soup can also be added with 1% agar. Boiled and cooled, it is the first-class soup frozen food.
Agar should not be mixed with acidic food, which will affect its effect.
Agar is insoluble in sugar solution, and sugar should be added to hot agar solution when food formula contains agar. Generally, hot agar solution will form gel when it is cooled below 40℃, and will not dissolve into solution below 85℃.