С.Пудовъ / S. Pudov / Agar-Agar food 40 g

Food agar is a jelly-forming product (thickener), a vegetable analogue of gelatin obtained from seaweed, used to make marmalade, jelly, marshmallows, creams and other products. Known as food supplement E406, agar does not have its own taste, color or odor, so it goes well with any food. Among the advantages of agar-agar is also a low price and ease of use - it is enough to add the powder to the cooking dish and then cool it. Weight 40 g Nutritional value 100 g of product: proteins - 4.0 g carbohydrates - 75.0 g Energy value (calorie content) - 1340 kJ (320 kcal) Shelf life: 12 months The main component of agar is various polysaccharides, their mass fraction reaches 80%. It also contains a small amount of proteins, micro- and macroelements (iodine, calcium, magnesium and others), vitamins E and K. Appearance: white fine powder Taste and smell: mild, characteristic of the product Moisture - 7.3% Ash content - 0.87% Gel strength - 900 g / cm³ Particles insoluble in water - 0.72% pH - 6-8 gel color with a mass fraction of dry agar 0.85% - 79.2% light transmission melting point of gel with a mass fraction dry agar 0.85% - 97 ° С gelation temperature with a mass fraction of dry agar 0.85% - 37 ° С gelation temperature with a mass fraction of dry agar 0.85% and sugar 70% - 35 ° С Properties: Agar-agar is remarkable the fact that its solution forms a jelly with a density of 900 g / cm³ even at temperatures below 50 ° C. Jelly can withstand repeated heating and cooling without losing its taste and retains its shape even when the temperature rises to 80 ° C.