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Agar agar powder

Agar agar powder
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Agar agar is a vegetable gelatin that due to its high fiber content (80%) makes it well-known as a good intestinal regulator. And thanks to its satiating power, it is recommended for low calorie diets oriented toward losing weight.

Its great properties as a gelling agent allow it to be used as a thickener in cooking.

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Agar agar is used primarily as a stabilizer to prepare food and jellies. It is of marine origin and harvested from the cell wall of the seaweed varieties Gelidium, Eucheuma and Gracilaria. These come from the seas of southern Africa, but are also grown in different parts of the world such as Japan, the Philippines, and Morocco. The Bay of Biscay is the region of Spain where it is most widely cultivated.

Agar agar is colourless and tasteless but absorbs water in very large quantities and therefore it forms a gel which is an ideal thickener.

Ingredients: Vegetable extract of marine origin obtained from Gelidium cartilagineum and other red seaweeds.

Packaging: Metal can

Net weight: 200 gr

Culinary uses:

As a gelling agent and stabilizer in jams, jellies, juices, marmalades, pies, puddings, yogurt, curds, etc.

As a thickener in puddings, ice cream, mayonnaise, and sauces.


Pour Agar agar powder into the water and shake until well dispersed. Boil and stir until completely dissolved. Allow to cool. Agar agar gelatin maintains its texture at room temperature.


Very soft texture: 0.8 g per 500 ml of water (0.16%).

Soft Texture: 1.5 g per 500 ml of water (0.3%).

Hard texture: 5 g per 500 ml of water (1%)

Very hard texture: 7 g per 500 ml of water (1.4%)


Porto Muiños bases its success on the analysis and research of the organoleptic qualities of seaweed. It also studies many other delicacies from the Galician Sea, searching out new flavors and textures:  dried seaweed, seaweed tartar, seaweed noodles, seaweed herbal teas. Enjoy this garden of the sea in the most diverse formats.

Where does seaweed grow and how is it harvested?

The seaweed from PORTO-MUÍÑOS grows on rocks covered by the cold, clean water of the Atlantic Ocean. The harvesting is done by divers, who select and cut the best specimens in the most appropriate season for each species. The seaweed is then processed immediately.


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