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Agar-agar (Sosa)
Carbohydrate, Algae Type
Properties: Gelling agent.
Directions for use: Mix in a liquid bring to a boil and let cool.
Application: Any liquid processing.
Remarks: Resistant to heat (90 ° C), not freezing Reversible thermose In acid media, it gels less Gelatin not very elastic
Optimal applications: Solid caviar / Hot gelatin <90 ° C
Other elaborations: Hot foams / Cold foams / Hot gelatin> 90º C / Cold gelatin / Cold puree / Veils
Agar is obtained from various types of red algae, including those from the genus Gellidium. In fact, this type of dried seaweed has long been used in the East. The way to work with these algae is always the same: mixing at room temperature and heating to a minimum temperature of 90ºC to gel them. At high concentrations, from 10 to 15 g per liter, we get a very hard and dense gelatin, reversible when heated, but with a peculiar characteristic - a large thermal HYSTERESIS. This word refers to the feature that there is a difference between the melting point of the gel (more than 90ºС) and its subsequent dosage (less than 40ºС). This characteristic is important because it allows us not to heat all the liquid we want to gel, while retaining some of its natural properties. At lower concentrations, about 2 or 3 g per liter, soft gelatin is obtained, about 5 g per liter is a pleasant-tasting gelatin. From 8 g we get a solid gel. It is important to emphasize that it gels at room temperature, so it does not need cold to form gelatin. Depending on the product we want to gel, the agar will react differently. For example, in an acidic environment, hydration will be slower than in a calcium one. Jelly prepared with agar is not elastic, but on the contrary, it is quite dense and brittle. We need a minimum of 80% water for hydration. Its use is allowed in confectionery, in the manufacture of canned vegetables, in semi-finished meat products, and in dairy products.
GELLING AGENTS
In this group we find a number of substances that make it possible to make jellies, which are, in fact, used in the production of processed foods. Most of these are products that have been used since time immemorial and have now been extracted and deodorized so that they don't add flavor to the gels they create. What distinguishes them is the texture (softer, harder, more brittle...) and the subsequent gelling temperature. Home Chef's gelling range ranges from pure gelling agents to blends that maximize the potential of gelling and allow for the most special applications.