is a gelling agent that is commonly used in icings, confectionery, canned meat and fish products, diabetic and natural foods and dairy products.
Application of agar agar
|Canned meat and fish||Binds water and forms a network of gel around the meat.|
|Icing||The links (stresses) release the water and improve the flexibility of the icing.|
|Meringues||Binds water and prevents moisture during storage.|
|Fermented dairy products||Humidity control. Will not precipitate the casein below its isoelectric point.|
Agar (e406) is an unbranched polysaccharide obtained from the cell walls of certain species of red algae or marine algae. The word agar originates from the Malay word agar (jelly).
Chemically, agar is a polymer consisting of subunits of galactose sugar. The Agar polysaccharides serve as the main structural support for the cell walls of algae. dissolved in hot and cooled water, the agar becomes gelatinous. One of its main uses is the culture medium for microbiological work in the laboratory.
property of the Gelling e406
Agar is generally sold in the form of washed and dried seaweed strips, or in powder form. The raw agar is white and semi translucent.
The e406 is insoluble in cold water and requires boiling to dissolve completely. By cooling, the agar gels between 40 ° C and 30 ° C, depending on the concentration and the quality. The gel is thermo-reversible but does not normally melt below 85 ° C. This difference in intake and melting temperature can be used in some food applications, for example by using jelly to coat fruit flans at low working temperatures.
Agar will form low to very low concentration gels (0.2%); Rigid gels are formed at concentrations of 0.5%. The maximum force is developed approximately one hour after reaching the ambient temperature. Gels are generally very firm, stiff, slightly elastic and may have slightly turbid yellow coloration, although very high quality transparent agars are available. Being solid and rigid, the gel is very prone to syneresis. The addition of carob gum gives a more elastic gel with less tendency to syneresis.
The agar is acid-sensitive. Increasing the sugar level to a maximum of 20% results in an increase in the strength of the gel. At higher levels, a rigid paste is formed which can be partially hydrolyzed by acid to give a tubular gel. In addition, the increase in salt concentration increases the resistance of the gel. The Agar is stable at the retina but not stable at repeated freezing and thawing. It is not a reactive protein.
An example of using agar is to make jelly. It is boiled in water at a concentration of about 0.7 to 1% by weight/volume until the solids are dissolved, after which one can add sweeteners, aromas, dyes and pieces of fruit. The agar can then be poured into mussels or incorporated into other desserts, such as a layer of jelly on a cake.
Where to find the gelling e406 in store
Syneresis/In chemistry, it is the separation of a liquid from its gel. SOURCE WikipediaGoogle +