Agar is a very popular ingredient in your food. You have it in your ice creams, in salads and in other food recipes. Yet, only a few know what agar agar is.
Red alga is the culprit of agar production. Agar is made out of the red algae components. If you melt down red algae and let it pass grinding; agar can be made.
Agar is very popular among Asian countries. With each country a certain local name of Agar is given. In fact, agar is a Malay term coined to mean “jelly”. Most people in Asia have eaten agar in their life whether as a juice or as a salad component.
Asian people love to eat seaweeds. Back to times past, Asian ancestors make use of seaweeds as their source of food. The shoreline of Asia has given that privilege. Agar may be made out of varieties of red algae; the most popular one is the Ceylon moss.
Agar is a gelatinous substance made out of the pigment and subunits of the polymeric red algae. Agar is also water soluble- it can absorb water at certain amount and form a solid film. The solid film becomes the gelatin which is used in salad and desserts.
Agar powder must be boiled at minimum heat until molecules melt. After that, the mixture is allowed to cool down. The process will take away the heat out of the mixture and agar will absorb the water composite leaving the gelatin solid film.
Red algae come from salt water. The salinity of the red algae allows the agar to have lower acid. On the other hand, the water soluble of sodium chloride used in melting down agar has lower acidity due t salt content.
Substances with lower acidity will eventually produce alkaline results. As the food is digested, the food nutrients gradually form alkaline reaction rather than acid reaction with the digestive enzyme. The process is due to the lower acid content of the substance.
Agar has lower acid making it a good alkaline after being digested by the body. Alkaline substances like agar form a good covalent bond with nutrients to fight diseases. Most diseases are acid reacting; with alkaline substances you are diminishing the risk of diseases counter reaction.
However, it must be noted that lower acid of the body gives lower reaction to other harmful toxins. Yes, the right acidity and alkalinity will safeguard the body from any kind of degenerative diseases.
Primarily, agar is used in cooking. You can find several cuisines with agar content. Salads, desserts and baked foods make use of agar to form solid films.
On the other hand, agar is also used in microbiology. Agar can be treated with other nutrients to help experimentations. Micro organisms can easily grow in agar and the translucency of agar allows keen and proper observation.
Lastly, agar is also used in creating paste. You can find fabrics using agar formulation to keep the cloth in great state. The use of agar has reached the textile and other industries.