How to Cook Agar Strips & Agar Powder?

How to Cook Agar

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How to Cook Agar Strips & Agar Powder (2)

Agar is a coagulant extracted from a kind of seaweed, and its finished products are in the form of powder or strips, colorless and tasteless. Its gelability is stronger than the general hydrocolloids, and it is widely used in the production of various food products.

Since agar is made from natural seaweeds, it is a true vegetarian food.

In Japan, agar is also known as Kanten, which is derived from red algae. Although kanten and agar are basically the same thing, the coagulation ability of kanten is usually much stronger than that of agar.

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How to Cook Agar Strips

Soak the agar strips in cool water (or milk, juice, tea, etc.) before use, then remove and place in a pot, heat with other liquids until completely dissolved, then add other ingredients, turn off the heat and let it stand until completely cooled down.

Cooking time: It usually takes 10-15 minutes to cook agar strips

Recommended amount: 1 tablespoon of agar strips vs. 4 tablespoons of hot water. One tablespoon of agar strips is usually enough to thicken one cup of liquid.

How to Cook Agar Powder

Generally, you don't need to soak it in water in advance (but you can also put it in water in advance for better and faster dissolution and to prevent clumping), put it directly into the liquid and boil it until it is completely dissolved, then add other ingredients, stir it well and turn off the heat until it cools.

Cooking time: It usually takes 1-5 minutes to cook agar powder

Recommended dosage: 1 teaspoon of agar powder vs. 4 tablespoons of hot water. Generally, one teaspoon of agar powder will thicken one cup of liquid.

Tips for Cooking Agar Strips & Agar Powder

1. When you cook agar strips or agar powder, you should not add them directly to the food.
2. Add portions exactly as called for in the baking recipe, or you can adjust the addition according to basic principles.

Tips for Cooking Agar Strips & Agar Powder
High-quality agar
Dry, bright white, clean and transparent, elastic, tough and hard.
Bad agar
Yellow and dark. Opaque, weak elasticity, brittle and not tough.
Fake agar
White appearance and no luster, high content of impurities, poor transparency (Note: 1% concentration of aqueous solution dissolved, can be found in a large number of insoluble matter in water). If soaked in cold water or warm water for about 30 minutes, it quickly absorbs water and swells to recover, while real agar does not have this phenomenon.

Pectin is widely used in the food industry for its good gelation, thickening and stabilization properties.

(1) As a gelling agent, it can be used in the production of jams, jellies, gummies, etc;

(2) As a stabilizer, it can be used in the production of pectin chocolate drinks and acidic milk drinks;

(3) Pectin also has good properties of anti-diarrhea, anti-cancer, weight loss, lowering blood sugar and cholesterol, so it is usually used in the pharmaceutical industry to make hemostatic agents, plasma substitutes, toxic metal antidotes, etc.

Above is a brief introduction to how to cook agar strips & agar powder, if you are interested in our agar products please contact our sales staff.

Above is a brief introduction to how to cook agar strips & agar powder, if you are interested in our agar products please contact our sales staff.

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About Gino Biotech
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We are a biotech company specialized in the research, development and commercialization of innovative and technological food additives hydrocolloids Agar Agar, Carrageenan and Tailor-Made Stabilizer Solutions.

With the extended know-how and experience in the research, application and use of Hydrocolloids, we could provide one-stop-shop customized solutions perfectly matched to the needs of our customers.

Our products cover the needs of the Meat, Dairy, Bakery, Confectionery and other industrial sectors.

Contact our sales representative for more information

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