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AgaZoon
(Fast Hydrating)
150 g Can
$37.99
#66241
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Agazoon contains agar agar, a gelling agent extracted from
red algae and seaweeds, which has been used for centuries to thicken and gel foods in Asian cooking.
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 AgaZoon dissolves well in cold or warm liquids, and gels after boiling. Gels display a high
level of stability and can be reheated without melting, and served hot. Agazoon is a vegetarian
substitute for gelatin.
It is an odorless and tasteless gelling agent which is regarded as a vegetarian
substitute for gelatine. Agar agar is used as a natural food additive in
the industrial production of aspic, jellies, ice-cream, jam, and many other
confectionery and dairy products.
How to Make
Firm Gels
Agazoon gels after boiling, i.e. it binds hot liquids, when cooled down
to room temperature or below, to a sliceable mass which adopts the shape
of the container in which it cools down. Solid gels can thus be produced
in any conceivable shape. Gelled dishes display a high level of stability
and can be re-heated or served hot.
Dosage for Firm Gels: Stir 4 level measuring spoons of Fast Hydrating Agazoon into 80 ml of cold liquid (broth, juice,
etc.) until completely dissolved. Bring the solution to a boil, then pour into a heat resistant
mold to cool and gel.
A combination with Xanthazoon or Locuzoon will improve the gels water binding capacity.
Uses: Gel blocks, faux noodles, gel sheets, thickener.
Suggested equipment: Silicone molds, silicone mats, faux noodle kit
Gels made with AgaZoon
TexturePro AgaZoon
Professional Food Texturizer for Molecular Gastronomy
Imported by Culinary Imports
- Made by Biozoon
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AgaZoon (Fast Hydrating)