Agarmex

AGAR AS AN ESSENTIAL INGREDIENT IN VEGAN YOGURTS AND CHEESES 

Traditionally, nuts, soybeans and vegetable oils have been used to produce vegan cheese. But, as is almost always the case with this type of food, the problem lies in achieving the final consistency of the non-vegan product. To address this problem, agar is the ideal strategic ingredient, as it replaces rennet and produces a range of textures, from soft to hard.  

In addition, the use of agar will add nutritional benefits to the recipe and it combines perfectly with nuts. Agar is not only used in the preparation of homemade cheese, it is increasingly common to find industrially produced vegan cheeses on the market that contain agar as a main ingredient. 

There are many recipes for making vegan cheese and many varieties can be replicated. You can find a range of vegan versions of cheese, from “hard” cheddar to semi-soft cheeses such as mozzarella, feta and Brie. Of course, we shouldn’t forget about the range of cheese spread recipes. QSol Soft Agar is perfect for making this last variety of cheese. 

But it’s not just vegan cheese recipes that have consistency problems. In traditional vegan yogurt recipes, the final product is often more liquid than desired and, thanks to its gelling effect, agar is ideal to prevent this problem. 

SUSTAINABLE METHODS THAT WE USE FOR ALGAE HARVESTING 

The genus Gelidium is a red algae that belongs to the Rhodophytas family, characterized by its strong regenerative capacity due to its vegetative growth. 

 For the extraction of this algae from the sea, we use two methods that are complementary, sustainable, safe and that have been legally regulated and employed for decades. These are the picking method and the upwelling method. 

The algae extracted by the picking method are collected from the seabed by professional divers during specific periods and in quantities regulated by the public administration. The harvesting period is from June 1 to October 31 (or earlier if the algae are depleted). 

The algae extracted by this picking method are free of impurities and are the most suitable for the manufacture of bacteriological agar and for use in microbiological media. 

In contrast, the Gelidium algae extracted by the upwelling method do not have a harvesting period and are detached by the action of the sea to make way for a new harvest and remain suspended on the seabed, mature. 

Agarmex acquires algae from the genus Gelidium that have been harvested using both methods for their later sale depending on their various uses. 

These algae extraction methods and the different uses of each agar have both existed for decades and will continue to survive through the regulation of the competent authorities, and through Agarmex’s environmental commitment to the sustainability of resources since 1970. 

HYSTERESIS OF AGAR: A CULINARY ALLY 

Hysteresis temperature in gels refers to a phenomenon in which the physical properties of a gel, such as its viscosity, elasticity or stiffness, can vary depending on whether the temperature increases or decreases. 

This phenomenon may occur because gels are complex systems that can interact with temperature in different ways. For example, the gel molecular structure can change when the gel heats up, which can affect its physical properties, such as its viscosity or elasticity. Similarly, when the gel cools down, it may undergo changes in its structure and physical properties. 

Hysteresis temperature is a common phenomenon in many types of gels. Agar has the highest hysteresis of all hydrocolloids. Once dissolved in water at a 1-1.5% concentration, the solution forms a gel when cooled to 34-38°C, and this gel only melts when heated to 85-90°C. 

This allows the solution to solidify easily at room temperature without refrigeration, therefore this gel can be heated again, making it stable at quite high temperatures. Curiously, this enables to have agar solutions in the range of 35-85ºC, either in liquid or gel state. 

A clear example in which we observe this useful property of agar is when cooking, since it allows us to maintain, for example, frostings or toppings with a solidified and stable appearance even in warm spaces.

WORKS OF ART RESTORED USING… AGAR!

The cleaning of works of art is one of the most complex irreversible processes in restoration. It is necessary to clean varnishes, glues and dirt without removing the paint nor the support of the work.

Since a long time ago, two different processes have been used: the mechanical process and the wet one. When the wet technique used to be employed, a flour and water paste was used, but the humidity could not be controlled, so it could affect the support of the printed layer or work, especially in plaster sculptures. Today, after a new technique has been studied and tested in leading restoration departments and centers around the world, a system based on agarose and agar has been suggested.

When using the new system, the professional could regulate the amount of humidity by making a rigid gel consisting of water and agar or agarose. This gel is spread directly on the surface of the work to be cleaned or on a porous piece of paper. Once it has been spread, it functions as a “molecular sponge” that absorbs any water-soluble material from surfaces.

In addition, its limited adhesion power means that, in general, washing or post-treatment is not necessary after use, as it is the case with other gelling agents. Many benefits are gained from the use of agar: it is thermo-reversible, economical, non-toxic and easy to prepare.

There are many paintings and sculptures that, thanks to the properties of agar, let us enjoy their original image. Some of them are paintings from the Thyssen-Bornemisza Museum or the plaster sculptures that belong to the collection of the Galleria d’Arte di Milano.

THE PURPOSE OF AGAR IN MICROBIOLOGY

Before using this polysaccharide, the first bacteriologist used to cultivate microorganisms in food like coagulated egg whites or meat. However, as of today, agar is the most efficient and reliable system to prepare microbial culture media.

Bacteriological agar is an aseptic and a solidifier constituent, which makes it ideal to use in microbiology. Obtained from red algae’s cellular walls, its use in microbiology, together with other nutrients allows to create solid media for microorganisms, like fungi and bacteria, to grow.

The subsequent tests and analysis of these media will allow us to determine if there are unwanted microorganisms for human consumption, and guarantee the quality of the products we consume every day.

Ultimately, the purpose of agar in culture media is to provide a solid area to grow and analyze microorganisms, which makes it an essential element for pharmaceutical and other sciences industries.

Agarmex has more than 50 years of experience producing and exporting high-grade agar globally. We offer different lines of bacteriological agar to consumers according to the gel strength that meet their requirements. If you’re interested in learning about further details, contact our team and we’ll help you.

IS IT POSSIBLE TO HAVE HEALTHY GUMMIES? THE AGAR ALLOWS IT

It is difficult to think that foods that traditionally have not been recommended to be consumed on a regular basis can be consumed in a healthy way.

An example is the vast majority of gummies offered on the market. Its production involves large amounts of additives and sugars, as well as gelatin of animal origin.

But what is the way to consume this unhealthy pleasure in a healthier way? It is simply a matter of knowing and selecting the ingredients that will make up the gummies. More and more manufacturers are moving away from additives and sugar-containing juices to fruits.

Exactly the same thing happens with the gelatin that makes up the gummies. Many consumers who follow an animal-free diet do not eat these sweets because they are derived from animal cartilage and tissues. However, thanks to the properties of agar, we would not require the use of so much sugar (because it gels without the need of this ingredient) and it would be available for vegans, celiacs and all those who follow the Kosher and Halal diet.

Agarmex offers you the ideal agar for the production of gummies and many other foods. Contact us at and we will help you.

AGAR AS AN ALTERNTIVE TO TRADITIONAL PACKAGING

In addition to its growing use in kitchens all around the world and as a bacterial culture medium for its many beneficial properties, the versatility of this hydrocolloid has once again surprised us with a new application.

Several companies have explored the potential of agar in the packaging sector, using it as a source of bioplastics, with the advantage of being an environmentally friendly alternative. Among them, we discovered the project of a Japanese research group, ‘Agar plasticity, a potential usefulness of agar for packaging and more’, which involved the use of agar powder to create a new material that protects raw materials and promotes a more sustainable and efficient development of the natural resources.

The team studied three experimental materials: pure agar in powder form, in powder form mixed with flake ash, and in powder form mixed with red algae-derived fibers.

They used the pure powder to form thin, transparent films, a loose fill pad and a cushioned package.

When combined with shell ash and water, a moldable substance is obtained, which can even be used industrially.

In combination with the fibers, a composition of varying stiffness and thickness is obtained, which can accommodate a wide variety of uses, from the manufacture of packaging boxes to quilted wrappings.

Besides, agar is a biodegradable hydrocolloid, so it can end its life in oceans or landfills.

THE PÂTÉ SUITABLE FOR ALL CONSUMERS, MADE FROM AGAR AGAR

The pâté traditionally used in cooking is a food used, in essence, as an appetizer, side dish or as an ingredient in a more elaborate recipe.

It is a consistent paste that makes it very versatile and is made mainly from animal fat and liver, flavored with different seasonings such as wine.

Although more and more varieties of pâté with lower fat content are being offered in supermarkets, it is essentially this animal fat that gives it its characteristic consistent and creamy texture. However, we can also achieve its unctuous consistency by using agar-agar.

By replacing animal fat with vegetable agar in the preparation of pâté, we make it a food suitable for all types of consumers (including those who follow a vegan diet) and healthier due to its extra fiber and lower calorie intake.

In addition, the thin layer of gelatin that is usually placed to protect the pâté and prevent the fat from spoiling.

In Agarmex we offer a wide variety of food agars for the elaboration of this type of food. If you want to know more information, do not hesitate to contact our team, they will help you and solve all your doubts.

WHAT ARE THE MAIN DIFFERENCES BETWEEN AGAR AND CARRAGEENAN?

Both are hydrocolloids from red algae that are used as ingredients in the food industry. However, in spite of their common vegetable origin, we can see some differences between both:

Firstly, the species of algae from which each comes are different; while agar comes from the red algae species Gelidium and Gracilaria, carrageenan is extracted from the algae Euchema and Gigartina.

We also find distinctions in gelation. Unlike other hydrocolloids, agar is produced by means of hydrogen bonds between agarose molecules, without requiring other molecules to generate the gel. On the other hand, carrageenan does require the extra ‘help’ of other molecules, such as sugars or salts, to gel. This means that its use can alter the color, flavor or odor of the foods in which it is incorporated.

In addition to this gelling property, we should mention their dissimilarities in terms of power. While agar is capable of forming gels with concentrations of less than 1% and has a gelling power between 5 and 8 times greater than the rest of the hydrocolloids, which makes it possible to use smaller quantities of product to achieve the same effect.

The textures produced by each one are also different. On the one hand, the gels obtained from agar are always strong. However, carrageenan can form 3 types of textures: iota (weak and elastic gels), kappa (strong and rigid gels) and lambda (does not gel and hardly provides viscosity).

Regarding its behavior with temperature, we can say that the dissolution of carrageenan differs according to its typology. While the kappa and iota types dissolve from 70º, lamba is soluble when cold. Agar is usually soluble when it reaches 100º, except for those of low solubility, which dissolve at 65º.

Finally, it is worth mentioning the caloric content of agar, which is the lowest of all the thickeners on the market.