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Agar-agar: properties, application and production

Agar agar is a natural product obtained from the thallus of the red algae Gelidium amansii and other species of the genera Gelidium, Gracilaria and Pterocladia, which grow in the coastal waters of the Pacific Ocean, Indian Ocean and Gulf of Mexico. This product is widely used in the food, cosmetic, pharmaceutical and scientific industries due to its unique properties.

Botanical description of agar-agar

The red algae Gelidium amansii, used to produce agar-agar, has a lacy, extremely delicate branched thallus, reaching a length of approximately 20-24 cm. It is found in the coastal waters of the Pacific coast of Asia from the Greater Sunda Islands to Japan, along the Pacific coast of Mexico and California and the coast of the Indian Ocean.

Collection and production of agar-agar

Agar-agar is obtained from the seabed from May to September by divers using nets or special rakes and is thoroughly washed with fresh water to remove dirt and small organisms usually found on the surface of seaweed. For subsequent bleaching, the collected material is laid out on mats, where it is often washed with fresh water and dried, turning it over all the time.

The dried seaweed is then rehydrated and boiled in large vats of water. After adding the acid, it is boiled again, during which the gelling substances dissolve and are filtered off from the remaining sediment. Agar is isolated by freezing; after thawing, it is a leathery, leaf-like mass. It is then dried again and the product is ready for use.

Chemical composition of agar-agar

Agar-agar consists mainly of polysaccharides - agarose and agar-pectin. They are 70% carbohydrates, protein, coarse fiber and water.

Application of agar-agar

Agar-agar is widely used in the food industry as a thickener and stabilizer for sauces, jellies, marmalade, mousse, ice cream and other products. It is also used in the cosmetics industry to produce creams, lotions, masks and other skin and hair care products.

Agar-agar is also used in the pharmaceutical industry for the production of capsules and tablets, and in the scientific industry as a nutrient medium for growing microorganisms and cells.

One of the most interesting properties of agar-agar is its ability to swell in the stomach and intestines, increasing the contents of the intestines and causing peristalsis. This makes agar-agar a mild laxative that can be used to combat constipation and other digestive problems.

Despite all its beneficial properties, agar-agar should not be used as a medicine without consulting a doctor. The reason for this is that its active ingredients may interact with other medications and cause side effects.

In conclusion, agar agar is a unique natural product that has many uses in various fields. It is a safe and effective thickener, stabilizer and mild laxative that can be used in the food, cosmetic, pharmaceutical and scientific industries.