150 g Can
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.
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
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
Professional Food Texturizer for Molecular Gastronomy
Imported by Culinary Imports
- Made by Biozoon