Marmalade, marshmallows , sweets - these and other yummies are made using thickeners, synthetic and natural. Of the natural thickeners, the most popular is agar-agar. It is obtained by the method of extraction of brown and red algae growing in the Pacific Ocean and the White Sea.
Agar-agar is labeled in products as stabilizer E-406. It is registered as an absolutely safe food supplement. Agar-agar can be used not only in desserts, but also in sauces, mayonnaise, canned food, snacks, chewing gum. Although in industry it is used very widely, it is not easy to find it in free sale.
Agar-agar composition
Agar-agar consists of such substances:
- 70-80% of the weight falls on polysaccharides: galactose, pentose, anhydrogalactose, agarose, glucuronic and pyruvic acids, agaropectin;
- 18% is water;
- 2-4% falls on mineral salts: iodine, calcium, iron, magnesium, folic acid;
- in this thickener contains a large amount of fiber.
The main nutritional value of the product is carbohydrates, which account for about 76% of the mass. Proteins contain about 4%, and fats are absent. At the same time, the caloric content of agar-agar is about 300 units. Although this is a high figure, but one kilogram of marshmallow is used about 1 tsp. thickener, which in the end gives a minimal increase in calories.
Useful properties of agar-agar
The natural agar-agar thickener has a mass of useful properties:
- has a positive effect on the thyroid gland;
- has anti-inflammatory and antibacterial properties, which is useful in the prevention and treatment of various diseases;
- improves the digestive tract;
- has oncoprotective properties, especially with regard to breast cancer;
- Agar-agar contains collagen , which improves the elasticity of the skin.
Agar-agar improves health, but it should be consumed in limited quantities, as it can cause allergic reactions and indigestion.