using agar agar power

Also known by its Japanese name Kanten, Agar or Agar Agar (E406)is derived from Gracilaria (Gelidium species) a bright red sea vegetable with the botanical name of Gleidium purpurascens.  Agar due to its high gelling properties is considered the queen of gelling agents.

An odorless, tasteless, 100 percent vegetable gelatin made of a variety of wild sea vegetable with strong bonding properties. Naturally freeze dried, made without chemicals. A healthy alternative to commercial animal or chemical gelatins. Use to thickener vegetable or fruit aspics, custards and pie fillings. A great way to enjoy the benefits of sea vegetables in a very low sodium, convenient and easy to use form. Called ‘kanten’ in Japan. Fat free and very low sodium.

In cooking, agar is extremely useful. In parts of Asia, agar is used as an ingredient in soups and jellies. Outside of Asia, agar appears in a wide range of foods, along with two other plant based gelatins, carrageen and alginate. In foods which need to be gelled, agar is often employed. It does behave slightly differently than protein based gelatins, and tends to be slightly more slimy, sometimes creating a strange texture. For vegetarians, agar makes foods like marshmallows, jelly beans, and gummy bears possible.

Agar due to its high gelling properties is considered the King of gelling agents. Excellent as a thickening agent for doughnuts, marmalade & jam, jelly, cheese, puddings, gelatin fruit desserts, meat products, bakery fillings and icings, dry and canned soups and ice cream.So it is a food additive.

Agar agar power should be soaked in the liquid first for 10-15 minutes, then gently brought to a boil and simmered while stirring until it dissolves completely.

Related thickener: Carrageenan  Cassia gum

agar agar Jelly recipe

Agar or agar-agar (E406) is a gelatinous substance derived from a polysaccharide that accumulates in the cell walls of agarophyte red algae.historically and in a modern context, it is chiefly used as an ingredient in desserts throughout Asia and also as a solid substrate to contain culture medium for microbiological work. The gelling agent is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from the genera Gelidium and Gracilaria, or seaweed (Sphaerococcus euchema). Commercially it is derived primarily from Gelidium amansii.So Agar is a food additive.
Now tell you how to use Agar to make a simple jelly.
Ingredients :
1.6 cups water
2.4 teaspoons agar-agar powder
3.1 cup sugar
4.3 drops almond essence
5.4 drops rose essence
6.1/2 teaspoon vanilla essence
7.Few drops red and green food coloring
Method :
Fill a sauce pan with water and sprinkle the agar agar powder on the surface of the water. Slowly bring to the boil until the agar-agar powder is dissolved. It should takes about 10 minutes. Add sugar and stir until the sugar is dissolves. Remove from the heat and pour 2 cups of the dissolved jelly into a bowl. Add some red coloring and flavor with the rose essence. Stir and pour into a glass bowl before refigerating.
Once the jelly has sets, repeat the earlier process with another 2 cups of agar-agar, but this time with the green food coloring and vanilla essence. Then pour on top of the first pink layer and chill until serving time.
Serve directly from the glass bowl.
Related Thickener: Carrageenan  Carboxymethyl Cellulose   Pectin