Agar agar is an excellent alternative for the preparation of many preparations. Since in this way the use of gelatins of animal origin, flours and other products to thicken the mixtures is avoided. That is why we want to tell you about the uses of agar agar and how it is prepared.
Agar agar is an ideal product to be implemented in everything you want, in order to obtain the desired consistency. It comes from a seaweed, therefore, it is of vegetable origin, healthy and a perfect substitute for animal gelatin.
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What are the uses of agar agar?
Before talking in detail about the uses of agar agar, we must first remember what this product is. It is a gelling agent of plant origin, usually white in color, which has no smell or taste. It is extracted from red algae as in the case of Gelidium, which are frequently found in the Atlantic Ocean, but also in the Pacific Ocean and the Cantabrian Sea. Bearing this in mind, the uses of agar agar are:
Agar agar: uses in microbiology
Agar agar is a solidifying agent that is used in most culture media, since it does not offer nutritional value for microorganisms. On the other hand, nutrient agar agar is used as a culture medium for the growth of bacteria and fungi. But not for viruses, although bacteriophage viruses often grow on bacteria that are grown on agar agar.
Selective agar agar media are used to apply pressure to organisms growing on it. For example, to make an exclusive selection of gram-negative bacteria, Mac Conkey agar is usually used. At the same time, it has a dye that serves to indicate if said bacteria is a lactose fermenter. Certain strains of sterococci also manage to overcome the inhibitory power of the bile salts that are in the culture.
Uses in molecular biology
Both the neutral charge and the low degree of chemical complexity of sucrose make it unlikely to interact with biomolecules, such as proteins. Those gels that are made from purified agarose have a relatively large pore size. Making it very useful in the separation based on the molecular size of proteins or protein complexes greater than 200 KDa.
Also, it is possible to use agarose for electrophoretic separation in agarose gel electrophoresis. Or also for size exclusion chromatography.
uses in the kitchen
There are two ways to use agar agar in the kitchen according to the method of preparation chosen. If dehydrated strips of this product are chosen, it is important to submerge them in water for about 10 minutes to hydrate them. Starting from there they can be added to preparations as if it were another vegetable. They can also be combined with other algae, with a variety of vegetables, with lettuce and even with rice or tubers.
However, due to its powerful gelatinizing properties, agar agar is used to thicken any type of sauce as well as for the preparation of jellies or more sophisticated preparations such as fruit juice caviar in molecular gastronomy.
How is agar agar prepared?
When it comes to learning how agar agar is prepared, keep in mind that it comes in several forms.
Fine strips or fibers
As already mentioned, it is mainly used as an ingredient in a salad. And for that it is necessary to hydrate them in water previously for at least 10 minutes. If they are too stiff even though they have been hydrated, a good idea is to put them in hot water without boiling, to prevent them from dissolving. There are people who crush the fibers to obtain flakes or powder in a cheaper way and to use them in another way.
powders or flakes
Both in flakes and powder it is easier to dose the amount to be used. They have a more natural proportion because the product is more concentrated and does not require prior hydration. But keep in mind that the powder requires less amount of cooking time when it breaks to boil, which is equivalent to about 2 minutes. Therefore, the quantity is less and it is very easy to dissolve it.
In flakes, a little more cooking time will be necessary, approximately 10 minutes. Using more quantity and it is more complicated to dissolve it. Either of the two options leads to the same result, but the powder presentation of the agar agar requires less time.
To prepare a jelly you have to add the agar agar to the cold liquid that will be used in the preparation of the dessert. You have to keep in mind the amount of agar agar that you have to use. Since it will depend on how firm you want the gelatin. A soft gelatine needs about 4 grams per liter of liquid, while for a firmer one, 10 grams per liter should be added.
Place the liquid with the agar agar to heat without stopping stirring and let it boil for two minutes if the product is in powder form, in flakes it would be 12 minutes. Now, to thicken a soup, stew or sauce, when the agar agar is already dissolved, it must be added to the preparation without boiling. However, for this case it will be necessary to use 1.8 grams of agar agar per liter.
What are the properties of agar agar?
Thanks to its composition, this product extracted from algae has different properties that are quite interesting for health, among which the following stand out:
– Helps fight constipation.
– Promotes intestinal peristalsis and helps regulate its activity when going to the bathroom.
– It is a food that has a prebiotic effect, quite beneficial for the bacterial flora.
– Ideal when it comes to losing weight, because it is a product that generates satiety and has a low amount of calories.
– Provides nutrients with antioxidant actions as in the case of vitamin A, E and minerals such as selenium and zinc.
– Lowers blood cholesterol and excess fat.
– Being an algae, it represents a good source of iodine, helping to prevent the formation of thyroid goiter and hyperthyroidism.
– Account in its composition with vegetable proteins, which are made up of essential amino acids.
– It is not a food that causes irritation or is toxic.
Including agar agar in the daily diet allows you to take advantage of each of these components. In addition, its consumption in combination with fruits and vegetables is related to avoiding the development of cardiovascular pathologies. Reducing the risk of death from this class of causes.
What is the nutritional composition of agar agar?
Seaweeds have a high level of humidity and are characterized by having many proteins, fiber, minerals and phenolic compounds within their composition. That makes them very healthy foods. Agar agar belongs to the red algae, which corresponds to the group that has the highest amount of protein. Equivalent to 10 and 40%. Regarding amino acids, their levels vary between 14 and 19%.
Its fiber content is quite high. It corresponds to a percentage of up to 62% in dry weight. Likewise, it contains good quality fatty acids and a low amount of fats or lipids. In addition to zinc and selenium, agar agar has other minerals such as calcium, manganese, phosphorus and sodium. And it contains vitamins that belong to group B, such as vitamin B9 or folic acid, provitamin A, vitamin E and vitamin K.
Microalgae as a sustainable alternative in agricultural development
If microalgae are used as a biostimulant and as a biofertilizer, they could help reduce environmental impacts. As well as the impacts on health and becoming a cheaper alternative for crop producers. Among them we can mention peppers, tomatoes, cucumber, beans, watercress, among others.
Microalgae have the ability to fix carbon dioxide and produce biomass up to four times more efficiently than the same plants. They can be obtained from fresh and salt water bodies. And in recent years they have been used in the purification of wastewater. So they can prevent water pollution not only in aquaculture, but also in the pharmaceutical industry and in agriculture.
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