Agar, gelling agent - Bake Plus - type 900, 50 g

Agar can be used in cooking and baking instead of gelatin. It will work well in the preparation of fruit and meat jellies, cold cheesecakes or desserts. It is a vegetarian product. Sets slightly faster than gelatin. It surpasses it in that it has no taste and smell and is transparent.

The big advantage of using agar is that you can reheat the prepared mass if it turns out that something went wrong.

Agar, (foodstuff designation E406) is traditionally produced by freezing and drying marine algae. It is a polymer of agarose (agarobiose is a disaccharide of galactose and 3,6-dehydrogalactose) and agaropectin. In short and simplified, it contains mostly soluble dietary fibre. It dissolves well in water at a temperature of 90-100 ° C, and already at a temperature of 40-50 ° C it turns into a gel form. In addition to its thickening and gelling properties, agar provides a lot of dietary fiber and minerals. Therefore, it can be an aid in losing unnecessary kilograms, and desserts prepared with its use can be considered quite dietary.