Agar Agar boasts a high gelling power (SM 300) due to the high content of soluble fibers. Chemically Agar Agar is a linear polymer formed by units of galactose; it comes in the form of a whitish powder, tasteless and insoluble in cold water. However, its solubility increases considerably at temperatures around 80-90 ° C. Gelation will take place after hot dissolution and subsequent cooling to room temperature.
Agar Agar is not absorbed by the digestive system, which results in a low calorie intake to the body.
Agar Agar is tasteless, does not alter the organoleptic properties of the final product and it is for this characteristic that it finds its main use in the food sector. Agar Agar is a valid vegetable substitute for the most common gelling substances such as gelatin, better known by the name isinglass, of animal origin.