Agar agar uses and benefits

Agar has many uses, including:
Culinary: As a thickener, gelling agent, texturizer, moisturizer, emulsifier, flavor enhancer, and absorbent. It can be used in soups, jams, jellies, custards, ice creams, and other desserts. It can also be used in beverages to clarify and refine juices, beers, and wines. In baking, it can be used in sugar icings, pie fillings, bread dough, chiffon pies, and cake glaze.
Microbiological: As a cultural media.
Other: As a filler in sizing paper and fabric, and as a clarifying agent in brewing.

Use 8 – 10 grams of agar to thicken a litre of liquid.

To thicken one cup (235-250 ml) of liquid, use one teaspoon of agar powder or one tablespoon of agar flakes (or strips cut into flakes).

One teaspoon (5 ml) of agar powder weighs two grams

Agar (agar agar)

It is commonly used in Asian cuisines and as a flavorless vegan substitute for gelatin. Agar helps gel, stabilize, texturize and thicken beverages, baked goods, confectioneries, dairy products, dressings, meat products and sauces.

Agar is a product derived from red algae that has many uses in the food, agricultural, medical, and textile industries:

Food
Agar is used as a gel to firm and stabilize food products like beverages, jellies, puddings, ice cream, canned food, meat products, fruit jams, and dairy products. It’s also used in low-calorie dishes because it can’t be digested in the gastrointestinal tract.

Medicine
Agar is used in medical biotechnological and research projects, such as bacteria culture and testing, tissue culture, and cell assays. It’s also used in the preparation of culture media, as an emulsifying agent, and in the treatment of chronic constipation. In the biomedical field, agar can be used to produce tablets, capsules, and anticoagulants.

This can be used as a laxative, an appetite suppressant, as a vegetarian gelatin substitute, a thickener in soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing.