Agar-agar NATURAL powder 10 g NJ079
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Characteristics:
Characteristics
Detailed product description
Agar-agar is a natural gelling agent produced from eight species of red algae and is used in creams, glazes, aspics and for decorating cakes.
Agar-agar contains complex polysaccharides similar to cellulose. Although the traditional method of producing agar-agar is more time-consuming than modern commercial methods, it better respects natural processes and thus ensures that all nutrients are preserved.
Agar-agar contains iron, calcium, iodine and other trace elements. Seaweed, which is essentially a type of sea vegetable, contains 10–20 per cent more minerals than ordinary vegetables. Despite their high capacity to absorb minerals, seaweeds do not absorb harmful substances from seawater. Where water pollution levels are too high, seaweed simply does not grow.
Agar is the dried extract of tengusa seaweed. The liquid produced by boiling the seaweed takes on a gel-like consistency once cooled. This mass is spread out on special mats and dried for 14 days in the sun and in the frost (agar is always produced in winter). The dried agar is then either simply cut into small sticks or ground.
Ingredients:
Agar-agar
Nutrition (per 100 g):
| Nutrient | per 100 g / 100 ml |
|---|---|
| Energy | 701,4 kJ / 167,8 kcal |
| Fat | 0 g |
| of which saturates | 0 g |
| Carbohydrate | 83,9 g |
| of which sugars | 0 g |
| Protein | 0 g |
| Salt | 0 g |
Usage:
Use agar-agar in the same way as plain gelatine in creams, icings, aspics and for decorating cakes
Storage:
Store in a dry place at a temperature not exceeding 25°C
Allergens:
None
Suitable for:
sugar-free, gluten-free, fat-free, from phase 1 of the Dukan Diet without limits, for weight loss
