Modern Cuisine and explanantion of these fancy scientific words we will be posting explanation of one word per day Reference Modern Gastronomy questions are welcome Agar-agar (E-406) additives–gelling agents What is it? A fibrous carbohydrate that is used as a gelling agent. It has the properties of a hydrocolloid. Where does it come from? How is it obtained? It is extracted by physico- chemical treatments from red algae Gelidium and Gracilaria. Form: Product in powder or in filaments (dehydrated algae). Additional information: It forms thermoreversible gels. . General uses: In the retail food industry: Baking, preserved vegetable products (preserves, jellies, jams, etc.), meat derivatives, ice cream, cot- tage cheese, coatings for fish preserves and semi-preserves, soups, sauces, marzipans, fruit-based preparations for spreading, etc. In restaurants: Jellies. Used for the first time to obtain hot jellies in 1998. Emerging uses include desserts and “noodles.” Other: It is used in science as a solid medium to cultivate microorganisms. Quantity and instructions for use: Maximum/minimum quantity: QS (minimum needed to obtain the desired effect), except in jams or industrial derivatives where a maximum of 10g/kg is specified (separately or in total). This means that the agar may be mixed with other hydrocolloids but the total may not surpass 10 g/kg. Basic quantity for cooking: 0.2–1.5%, i.e., 0.2–1.5 g per 100 g of liquid to be jellified (2–15 g per kg). Instructions for use: It is stirred and heated to 80°C (for ease it may be heated to boiling point). Jellification begins at between 50 and 60°C and once jelled it can be served hot. The gel withstands tem- peratures up to 80°C. If a more consistent gel is required, the dosage should be increased, and diminished if a more fluid gel is required. 
Posted on: Wed, 19 Jun 2013 12:11:49 +0000
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