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Nutrition Basics

Herbs
AGAR AGAR

(Gelidium Amansii / Japanese Isinglass)


"For Informational Use Only"
For more detailed information contact your health care provider
about options that may be available for your specific situation.





  • Agar Agar Description
  • Agar Agar Uses, Health Benefits & Scientific Evidence
  • Agar Agar Dosage Information
  • Agar Agar Safety, Cautions & Interactions
  • Agar Agar Supplements & Products




  • agar agar strips


    AGAR AGAR DESCRIPTION

    JAPANESE ISINGLASS

    Agar Agar (Gelidium amansii) is also known as Japanese Isinglass. A seaweed gathered on the East Indian coast and sent to China, it is derived from the various species of Sphaerococcus Euchema and Gelidium. It is brownish-white in color with thorny projections on its branches; the best variety, known as Japanese Isinglass, contains large quantities of mucilage. The seaweed after collection is spread out on the shore until bleached, and then dried; it is afterwards boiled in water and the mucilaginous solution strained, the filtrate being allowed to harden, and then it is dried in the sun. The time for collection of the Algae is summer and autumn when the bleaching and drying can take place, but the final preparation of Agar-Agar is carried out in winter from November to February. The Japanese variety is derived from several kinds of Algae and comes into European commerce in two forms: In transparent pieces 2 feet long, the thickness of a straw, prepared in Singapore by treating it in hot water. In yellowish white masses about 1 inch wide and 1 foot long. The latter is the form considered the more suitable for the culture of bacteria.

    Agar Agar contains glose, which is a powerful gelatinizing agent. It is precipitated from solution by alcohol. Glose is a carbohydrate. Acetic, hydrochloric and oxalic acids prevent gelatinization of Agar Agar. The parts used is the dried mucilage after boiling the seaweed. Japan has the best variety of Agar Agar. Ceylon Agar-Agar, or Agal Agal, which is the native name of Gracillaria lichenoides, is largely used in the East for making soups and jellies. Gigartina speciosa, a variety found on the Swan River, was erroneously supposed to have formed the edible swallow's nest, but it has been ascertained that this delicacy comes from a peculiar secretion in the birds themselves. Macassar Agar-Agar comes from the straits between Borneo and Celebes and consists of impure Euchema Spinolum incrusted with salt.

    Agar Agar is available in powder and strip form (dried). Agar is made from seaweed and does not have any calories. Suitable for vegetarians and vegans it is used as a setting agent for sweets. Flavorless it takes on the flavors it is mixed with and sets to a firm, pick-upable texture.



    agar pandan dessert


    AGAR PANDAN DESSERT RECIPE
    (Singapore Cuisine)


    Agar-Agar Pandan or Coconut milk pandan flavored jelly is easily available at the cake shop or bakery in Singapore. You can see this in almost any 'malay jamuan' (party or special occasion) you attend in Singapore, and it is a really common yet popular dessert. Agar-Agar Pandan is totally natural, even with pandan leaves (screwpine) as the natural coloring and essence. You should be able to buy the pandan leaves from some herb and spice shops, if you are not in Asia.

    Ingredients:
      1 packet of Agar-Agar, rinsed (usually 35 grams per packet)
      4 glasses (large) Water
      1/4 cup Brown Sugar or enough to taste
      2 Eggs
      2 cups Coconut Milk / Cream
      6 Pandan leaves washed
      A pinch of Salt

    Instructions

  • Grind 3 pandan leaves and extract its juice through a strainer.
  • Boil the water in a medium saucepan with the remaining pandan leaves.
  • Add in the Agar Agar and boil it until it is all dissolved.
  • Stir in the brown sugar and pandan extract, until all sugar is dissolved. Turn heat to low.
  • Beat eggs in a large bowl, and mix it with coconut milk / cream with a pinch of salt.
  • Pour the egg-coconut cream mixture into the saucepan with the agar-agar, stir well and let it simmer for a short while, then turn the heat off.
  • Transfer the agar-agar mixture into your desired molds or containers. Chill it when cool and set before cutting into serving pieces.


  • Note: Any container can be used as a mold. You may use little cups, ice cream bowls, and ice trays with all kinds of shapes. You can adjust the texture by altering the amount of water - slightly more water for a softer texture, and less water for something more solid. If normal strip form agar-agar cannot be obtained, you can use powdered agar-agar too. The amount would be the same: 35 gram strip equals 35 grams powder.





    AGAR AGAR USES, HEALTH BENEFITS, & SCIENTIFIC EVIDENCE

    RED ALGAE POLYSACCARIDE

    Agar or Agar Agar is a gelatinous substance derived by boiling a polysaccaride in red algae, where it accumulates in the cell walls of agarophyte and serves as the primary structural support for the algae's cell walls. Agar is a mixture of two components, the linear polysaccaride agarose and a heterogeneous mixture of smaller molecules called agaropectin.

    Throughout history into modern times, agar has been chiefly used as an ingredient in desserts throughout Asia and also as a solid substrate to contain culture medium for microbiological work. Agar (agar-agar) can be used as a laxative, an appetite suppressant, vegetarian gelatin substitute, a thickener for soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing, and for sizing paper and fabrics. The gelling agent is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from the genera Gelidium and Gracilaria. For commercial purposes, it is derived primarily from Gelidium amansii. In chemical terms, agar is a polymer made up of subunits of the sugar galactose.

    MEDICAL ACTION & AGAR USES

    Agar Agar is widely used as a treatment for constipation, but is usually employed with Cascara when atony of the intestinal muscles is present. It does not increase peristaltic action. Its therapeutic value depends on the ability of the dry Agar to absorb and retain moisture. Its action is mechanical and analogous to that of the cellulose of vegetable foods, aiding the regularity of the bowel movements. It is sometimes used as an adulterant of jams and jellies.

    agar powder


    USING AGAR AGAR

    Agar Agar is widely available in health food stores, good quality supermarkets that carry health food lines, Asian grocery stores and online. it can be purchased in powdered form, flakes, threads or bars. Understand the differences between agar agar and gelatin. Agar agar has several advantages over the traditional gelatin, namely: It is derived from a plant source rather than an animal source, meaning that it is suitable for vegetarian and vegan diets, and also for diets with restrictions for moral, ethical, and religious reasons. It has no taste, no odor and no color. It sets more firmly than gelatin. Agar agar is able to set at room temperature; it also stays in jelly form even as the temperature heats up. Agar agar gives a sensation of feeling full, which can aid dieting. It is used as a digestive aid by some people, to ease stomach upsets. Use agar agar for your cooking needs. Here is how to use it:
    • Soak 1 tablespoon of Agar Agar in 4 tablespoons of hot water; this take 10 to 15 minutes.
    • Bring it to a gentle boil.
    • Simmer for 1 to 5 minutes for powder and 10 to 15 minutes for flakes, stirring until completely dissolved.
    • Mix well with other warmed ingredients.
    • Put aside to set. As the ingredients cool, the agar agar will thicken and set.

    Note: that the same amount of powdered agar agar can be substituted for powdered gelatin in a recipe. One teaspoon of agar agar powder is one tablespoon of flakes.

    AGAR TIPS

    1. Add more liquid if agar agar firms too much. It can be reheated if needed.
    2. Acid weakens agar's gelling power, so if you are firming an acidic liquid, use more agar.
    3. Like gelatin, agar will break down if exposed to the enzymes of certain raw fruits, like kiwi fruit, papayas, pineapple, peaches, mangos, guavas, and figs. Cooking these fruits, though, destroys the enzymes. If you plan to add any of these fruits to a gelatin salad, it is a good idea to buy them in cans, since all canned fruit is pre-cooked.
    4. It is known as E406 if you are reading food labels.
    5. Setting point is around 50°C, making it very important to work with agar agar when it is over this temperature.
    6. Be careful not to introduce anything cold until you are ready for it to set, as it will set instantly.
    7. It is rich in iodine, protein (though incomplete) and trace minerals one would expect from seaweed.

    Each of these amounts will firm two cups of liquid: 3 tablespoons agar flakes = 2 teaspoons agar powder = 1 kanten bar.

    AGAR USES IN MICROBIOLOGY

    Agar is used throughout the world to provide a solid surface containing medium for the growth of bacteria and fungi. Microbial growth does not destroy the gel structure because most microorganisms are unable to digest agar. Agar is typically sold commercially as a powder that can be mixed with water and prepared similarly to gelatin before use as a growth medium. Other ingredients are added to the agar to meet the nutritional needs of the microbes. Many specific formulations are available, because some microbes prefer certain environmental conditions over others.

    AGAR USES IN MOTILITY ASSAYS

    As a gel, an agarose medium is porous and therefore can be used to measure microorganism motility and mobility. The gel's porosity is directly related to the concentration of agarose in the medium, so various levels of effective viscosity (from the cell's "point of view") can be selected, depending on the experimental objectives. A common identification assay involves culturing a sample of the organism deep within a block of nutrient agar. Cells will attempt to grow within the gel structure. Motile species will be able to migrate, albeit slowly, throughout the gel and infiltration rates can then be visualized, whereas non-motile species will show growth only along the now-empty path introduced by the invasive initial sample deposition.

    Another setup commonly used for measuring chemotaxis and chemokinesis utilizes the under-agarose cell migration assay, whereby a layer of agarose gel is placed between a cell population and a chemoattractant. As a concentration gradient develops from the diffusion of the chemoattractant into the gel, various cell populations requiring different stimulation levels to migrate can then be visualized over time using microphotography as they tunnel upward through the gel against gravity along the gradient.

    AGAR USES IN PLANT BIOLOGY

    Research grade agar is used extensively in plant biology as it is supplemented with a nutrient and vitamin mixture that allows for seedling germination in Petri dishes under sterile conditions (given that the seeds are sterilized as well). Nutrient and vitamin supplementation for Arabidopsis thaliana is standard across most experimental conditions. Murashige & Skoog (MS) nutrient mix and Gamborg's B-5 vitamin mix in general are used. A 1.0 percent agar / 0.44 percent MS plus vitamin dH2O solution is suitable for growth media between normal growth temps.

    The solidification of the agar within any growth media (GM) is pH-dependent, with an optimal range between 5.4 to 5.7. Usually, the application of KOH is needed to increase the pH to this range. A general guideline is about 600 µl 0.1M KOH per 250 ml GM. This entire mixture can be sterilized using the liquid cycle of an autoclave.

    This medium nicely lends itself to the application of specific concentrations of phytohormones etc. to induce specific growth patterns in that one can easily prepare a solution containing the desired amount of hormone, add it to the known volume of GM, and autoclave to both sterilize and evaporate off any solvent that may have been used to dissolve the often-polar hormones. This hormone/GM solution can be spread across the surface of Petri dishes sown with germinated and/or etiolated seedlings.

    Experiments with the moss Physcomitrella patens, however, have shown that choice of the gelling agent - agar or Gelrite - does influence phytohormone sensitivity of the plant cell culture.

    AGAR USES IN MOLECULAR BIOLOGY - GEL ELECTROPHORESIS

    Agar is a heterogeneous mixture of two classes of polysaccharide: agaropectin and agarose. Although both polysaccharide classes share the same galactose-based backbone, agaropectin is heavily modified with acidic side-groups, such as sulfate and pyruvate. The neutral charge and lower degree of chemical complexity of agarose make it less likely to interact with biomolecules, and, therefore, agarose has become the preferred matrix for work with proteins and nucleic acids. Gels made from purified agarose have a relatively large pore size, making them useful for separation of large molecules, such as proteins and protein complexes greater than 200 kilodaltons, as well as DNA fragments greater than 100 basepairs. Agarose has been used widely for immunodiffusion and immunoelectrophoresis, as the agarose fibers functions as an anchor for immunocomplexes. Agarose is used generally as the medium for analytical scale electrophoretic separation in agarose gel electrophoresis and for column-based preparative scale separation as in gel filtration chromatography and affinity chromatography.

    AGAR USES - CULINARY

    Agar Agar is a natural vegetable gelatin counterpart. White and semi-translucent, it is sold in packages as washed and dried strips or in powdered form. It can be used to make jellies, puddings, and custards. For making jelly, it is boiled in water until the solids dissolve. Sweetener, flavoring, coloring, fruit or vegetables are then added and the liquid is poured into molds to be served as desserts and vegetable aspics, or incorporated with other desserts, such as a jelly layer in a cake.

    Agar Agar is approximately 80 percent fiber, so it can serve as an intestinal regulator. Its bulk quality is behind one of the latest fad diets in Asia, the kanten (the Japanese word for agar-agar) diet. Once ingested, kanten triples in size and absorbs water. This results in the consumers feeling more full. This diet has recently received some press coverage in the United States as well. The diet has shown promise in obesity studies.

    One use of agar in Japanese cuisine is anmitsu, a dessert made of small cubes of agar jelly and served in a bowl with various fruits or other ingredients. It is also the main ingredient in mizuyokan, another popular Japanese food. In Philippine cuisine, it is used to make the jelly bars in the various gulaman refreshments or desserts such as sago gulaman, buko pandan, agar flan, halo-halo, and the black and red gulaman used in various fruit salads. In Vietnamese cuisine, jellies made of flavored layers of agar agar, called thach, are a popular dessert, and are often made in ornate molds for special occasions. In Indian cuisine, agar agar is known as "China grass" and is used for making desserts. In Burmese cuisine, a sweet jelly known as kyauk kyaw is made from agar. In Russia, it is used in addition or as a replacement to pectin in jams and marmalades, as a substitute to gelatin for its superior gelling properties, and as a strengthening ingredient in souffles and custards. Another use of agar-agar is in ptich'ye moloko (bird's milk), a rich gellied custard (or soft meringue) used as a cake filling or chocolate-glazed as individual sweets. Agar-agar may also be used as the gelling agent in gel clarification, a culinary technique used to clarify stocks, sauces, and other liquids.

    AGAR - OTHER USES

  • As an impression material in dentistry.
  • To make salt bridges for use in electrochemistry.
  • In formicariums as a transparent substitute for sand and a source of nutrition.
  • As a natural ingredient to form modelling clay for young children to play with.
  • Gelidium agar is used primarily for bacteriological plates.
  • Gracilaria agar is used mainly in food applications.


  • Information obtained in part from Wikipedia




    AGAR AGAR DOSAGE INFORMATION

    AGAR AGAR SUPPLEMENTS

    Agar Agar is usually administered in small shreds mixed with fruit, milk or any convenient vehicle. It is not wise to give it in powder, as this can give rise to irritation in some cases. 1/2 to 1 ounce may be taken at a time. 1 ounce to a pint of boiling water makes a suitable jelly for invalids and may be flavored with lemon.

    The standard ratio for vegan jelled dessert is 1 cup fruit juice to 1 teaspoon Agar powder. Bring to a boil, reduce the heat, and simmer, stirring often, for 5 minutes or until the agar has dissolved. Pour the mixture into a bowl and chill for 4 to 5 hours or until set.

    Agar can be added to icings and glazes, low-calorie baked goods, jellied candies and sugared fruits, sherbets and ice-creams, homemade pet food and baby food, and in jams and marmalades.

    Storage: Keep in a tightly closed container, stored in a cool, dry, ventilated area.





    AGAR AGAR SAFETY, CAUTIONS & INTERACTIONS

    SAFETY CONCERNS

    Warning: Take with at least 250 ml (8 ounces) liquid; contraindicated in bowel obstruction.

    Taking this product without adequate fluid may cause it to swell and block your throat or esophagus and may cause choking. Do not take this product if you have difficulty in swallowing. If you experience chest pain, vomiting, or difficulty in swallowing or breathing after taking this product, seek immediate medical attention.





    AGAR AGAR SUPPLEMENTS & RELATED PRODUCTS

  • Agar Agar Herbal Products


  • QUALITY PRODUCTS & SUPPLEMENTS



    AGAR AGAR HERBAL PRODUCTS

    STARWEST BOTANICALS PRODUCTS

    Starwest Botanicals: Agar Agar Powder (Gellidiella Acerosa), Japanese Agar Weed-Red Algae, 1 lb.


    HERBSPRO PRODUCTS

    HerbsPro: Agar Powder, Now Foods, 2 oz.
    Agar is a red algae that is a unique vegetable substitute for gelatin. Called Agar Agar, it has been used as a food ingredient in the Far East for centuries. Now Agar Powder is derived entirely from natural seaweed.


    KALYX PRODUCTS

    Kalyx: Agar Powder, 100 Mesh, 100 Grams: SP
    Kalyx: Agar Agar Powder (Gelidiella Acerosa), Starwest Botanicals, 1 lb.: C
    Kalyx: Agar Agar Powder (Gelidiella acerosa), Frontier Herbs, 1 lb: K
    Kalyx: Gracilaria (Agar Agar) Algae Powder, Kalyx, 1 kg (2.2 lbs): EB
    Kalyx: Agar Agar Algae (Gracilaria lichenoides) Algae Powder, Kalyx,1 kg (2.2 lbs): RF
    Kalyx: Agar Agar Non-Alcoholic Extract (Gelidum mansli), Health & Herbs, 2 fl oz: HH
    Kalyx: Agar Agar Extract (Gelidum Mansli), Health & Herbs, 2 fl. oz.: HH
    Kalyx: Agar Agar Extract (Gelidum mansli), Health & Herbs, 8 fl oz: HH
    Kalyx: Agar Agar Non-Alcoholic Extract (Gelidum mansli), Health & Herbs, 8 fl oz: HH
    Kalyx: Agar Agar Extract (Gelidum mansli), Health & Herbs, 16 fl oz: HH
    Kalyx: Agar Agar Non-Alcoholic Extract (Gelidum mansli), Health & Herbs, 16 fl oz: HH
    Kalyx: Agar Agar Extract (Gelidum mansli), Health & Herbs, 32 fl oz: HH
    Kalyx: Petri Dishes With Agar, Kalyx, Set of 2: SP
    Kalyx: Nutrient Agar Plates, Petri Dishes, Kalyx, Set of 10: SP
    Sterile, prepared, dated media plate. 100mm x 15mm. Ready for immediate use, 10 plates per unit. The most commonly used media for the culture of bacterial and fungal organisms.
    Kalyx: Tryptic Soy Agar Plates, Petri Dishes, Kalyx, Set of 10: SP
    Sterile, prepared, dated media plate. 100mm x 15mm. Ready for immediate use, 10 plates per unit. The most commonly used media for the culture of bacterial and fungal organisms.
    Kalyx: Sabouraud Dextrose Agar Plates, Petri Dishes, Kalyx, Set of 10: SP
    Sterile, prepared, dated media plate. 100mm x 15mm. Ready for immediate use, 10 plates per unit. The most commonly used media for the culture of bacterial and fungal organisms.


    AMAZON PRODUCTS



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