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ABOUT AGAR vegetarian gelatine
Sea vegetables open a new world of flavours and textures. In
the Western world it is a family of foods that is largely
undiscovered and misunderstood. Yet, sea vegetables
represent an un-tapped culinary potential as their range &
variety far surpasses that of traditional land vegetables.
Although seaweeds have tantalizing culinary qualities, even
more significant is their very compelling health properties.
AGAR is the Malay word for ‘jelly’. It is a gelling & thickening
agent that is extracted from certain variety of red seaweeds.
It has been used for centuries in Asia, particularly in Japan.
More information on Agar:
Agar triples in size as it absorbs
 When Agar is allowed to re-absorb
liquid it dissolves more quickly.
 Agar is soluble in hot water only and
jellifies at room temperature
 Agar has 10 times the gelling power
of its animal counterpart (gelatine)
 Agar remains firm at higher
temperature, it can be used in soups
 Agar can be used in a variety of
applications that have different
jellifying requirements
  It stabilizes certain ingredients like
sugar, to prevent its crystallisation
or in ice cream, to prevent frosting
 It is also used in the fining/
clarifying of juices, vinegars and
alcoholic beverages.
Agar is considered to be a functional
food in term of its beneficial
contribution to balanced nutrition
 Agar has virtually no calories and is
fat free
 It’s very high in fibre (75-80%) and
has a beneficial effect on digestion
 Has a mild laxative effect
Contains minerals such as iron,
calcium, magnesium, potassium and
vitamin Bs – very low sodium
 Has a good satiating ability and a
purifying action on the body
(captures free radicals)
 Aids weight-reduction as agar’s
indigestible fiber absorbs and
retains water resulting in a feeling
of fullness.
 Soothes the digestive tract and
binds with (and then dispels from
the body) toxic and radioactive

Agar Powder

The vegetarian's Gelatine

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