Agar-agar is a plant-based gelatin substitute obtained by extraction from red and brown algae. It contains a high concentration of polysaccharides, which determines the therapeutic properties of the organic compound. Taking agar-agar improves the state of intestinal microbiocenosis, promoting the growth and active reproduction of lacto- and bifidobacteria. People who include it in their diet do not have problems with digestion and peristalsis. Agar-agar has been proven to cleanse blood vessels of bad cholesterol while increasing levels of beneficial triglycerides.
In folk medicine, the substance is actively used in the treatment of pathologies of the musculoskeletal system. Healers recommend taking it for osteochondrosis, spondyloarthrosis, osteoarthrosis of various locations, and systemic arthritis. However, rheumatologists, orthopedists, and traumatologists claim that the benefits of agar-agar for joints are greatly exaggerated.
Algae (raw materials).
Agar-agar, what is it?
What is agar-agar made from?
Agar-agar is a special gelling substance. It is made from several types of algae. The production technology of this substance is complex and contains many stages. Algae for its production are mined in the Pacific Ocean, Black and White Seas. After extraction, they are thoroughly washed and cleaned, treated with special substances. Then an extract is prepared from them, dried and pressed. As a result of long-term production, a light and yellow-white powder is obtained, which is called agar-agar. Its properties are similar to gelatin and are of natural plant origin. When added to food products, agar-agar is indicated on the label as E 406.
Chemical composition of agar-agar
The composition of agar-agar includes three main components: water (about 18%), polysaccharides (just under 80%) and minerals (up to 4%). The polysaccharides of this substance are represented by the following elements: pentose, soluble fiber, folic acid, agarose, galactose and others. Due to its chemical composition, agar-agar reduces the absorption of sugar in the blood, normalizes the functioning of the liver and cleanses it, removes waste and toxins from the body, and also saturates the body with mineral salts: iodine, iron, calcium, magnesium and others.
Agar-agar benefits and harms
The benefits of agar-agar for the body
Agar-agar contains quite a lot of trace elements, vitamins, polysaccharides and other useful elements. At the same time, it is not absorbed by the body itself, and its calorie content is practically zero. This substance can be considered a prebiotic, serving as a good nutrient medium for beneficial intestinal microflora. As a result, the functioning of the digestive organs is normalized. In addition, when agar-agar is processed by microflora, amino acids and B vitamins are released, which are necessary for the human body.
The benefits of agar-agar for the body are manifested in the following actions:
- lowering blood cholesterol levels;
- normalization of blood sugar;
- reducing high acidity in the stomach;
- enveloping the walls of the stomach and preventing their damage;
- stimulation of peristalsis and mild laxative effect;
- removal of salts of heavy metals, waste, toxins and other harmful substances from the body;
- saturation with minerals and vitamins.
Agar-agar: contraindications
If the maximum daily dose (4 g) per day is exceeded, agar-agar can cause severe diarrhea and dysbacteriosis.
Contraindications to its use are: a tendency to diarrhea, irritable bowel syndrome, intestinal infections and other similar diseases.
Agar-agar in medicine
Agar-agar is widely used in medicine, cosmetology and cooking. In medicine, it is most often used as the basis for various starter cultures in which various microorganisms grow and multiply. In addition, it is often recommended as a laxative, which is non-addictive and has no side effects.
This substance is recommended to patients to cleanse the body of harmful substances, neutralize free radicals, improve the functioning of the liver and other organs. Agar-agar is used to restore normal microflora after intestinal infections and taking antibiotics. It also has a positive effect on the functioning of the thyroid gland, improving the entire metabolism as a whole.
This product is used in dietetics and cosmetology. It is recommended for people who want to lose weight or suffer from facial skin problems and cellulite.
In cooking, agar-agar is often added to marshmallows, candies, ice cream, souffles, jam, marshmallows and other dishes.
When was agar-agar first discovered and used?
Perhaps aga-agar was discovered in 1658 by the owner of a Kyoto inn. According to legend, a Japanese man discovered that soup made from seaweed and left to freeze on a winter's night became gel-like.
Agar-agar was first subjected to chemical analysis in 1859 by the French chemist Anselme Payen , who isolated the substance from seaweed.
Since the end of the 19th century, agar-agar has been used to grow various microbes. This was first done in 1882 by the German microbiologist Walter Hesse , working in the laboratory of Robert Koch. His wife “helped” him with this, using agar-agar to prepare fruit jelly.
Cake Orange candle on agar-agar, see recipe here
Agar -Agar
packaging 90 g (premium grade)
price: 900 rub. buy
Agar is a vegetable substitute for gelatin. It is a yellowish-white powder. Contains about 1.5-4% mineral salts, 10-20% water and 70-80% polysaccharides, which contain D- and L-galactoses, 3,6-anhydrogalactoses, pentoses, D-glucuronic and pyruvic acids.
Agar-agar is a thickening agent obtained by extracting red and brown algae found in the Pacific Ocean and the Black and White Seas.
The botanical names of the algae group are Ceramium, Phyllophora, Gracilaria, Gelidium. You can buy agar-agar in the form of powder or plates. Its thickening properties are much higher than those of gelatin.
Agar-agar is a prebiotic for the human body. It is food for intestinal microorganisms. Inside, the substance is processed into amino acids, vitamins and other elements important for healthy microflora. As a result, beneficial bacteria are activated and easily destroy pathogenic infections.
The red seaweed product is used as a strong anti-inflammatory agent. Agar-agar neutralizes toxins that enter the intestines. Eliminates dangerous salts of heavy metals. Gelling powder reduces the risk of developing breast cancer, softens the course of oncology, and stops the proliferation of pathogenic cells. Red algae owe these properties to fucoidan.
It has been observed that women who regularly consume agar-agar suffer from breast cancer much less frequently. The marine product has a mild laxative effect. With prolonged use, the habit does not develop. Well stimulates intestinal motility, treats constipation.
Agar agar contains a lot of iodine. When consumed regularly, it replenishes the deficiency of this substance. As a result, the thyroid gland actively produces the necessary hormones. Against the background of hormonal balance in the body, metabolism is normalized, causeless fatigue and depression go away; performance increases.
When gelling powder is consumed, a gel is formed in the stomach, neutralizing high acidity, absorbing some of the fats and “fast” carbohydrates from food. As a result, the amount of cholesterol decreases and glucose levels level out. Fiber fills the stomach, creating a feeling of fullness. By consuming agar-agar, you can significantly reduce the amount of food you eat without feeling hungry. With this product it is easier to lose excess weight.
Seaweed contains calcium, iron, iodine, a huge amount of vitamins, agaropectin, polysaccharides, pyruvic and glucuronic acids and other biologically active substances that strengthen the organs and systems of the body. Against the background of full metabolism, which is also facilitated by agar-agar, beneficial elements are better absorbed and perform their functions. The beneficial properties of the plant are used to improve skin and hair; for varicose veins, for the treatment of bruises and wounds.
Agar-agar is prescribed as part of complex therapy for inflammatory phenomena in the lungs and liver. An emulsion based on this substance is used to treat hemorrhoids. Directions for use: 1 tsp. before dinner.
For liver diseases and gastritis, it is recommended to add 0.5 tsp to food. powder.
To prevent breast cancer, women season any dishes with agar-agar 3 rubles. in a day. The dose is half a coffee spoon of powder.
The jelly-like substance is used in the complex treatment of damaged joints. Algae can accelerate tissue regeneration and repair.
Externally – treats sunburn (1st degree), moisturizes skin and hair, protects from the dangerous effects of ultraviolet radiation. Agar-agar is used as a tonic, health-improving and rejuvenating agent.
Based on quality, agar-agar is divided into two grades:
the highest - the color is white or light yellow, a slightly grayish tint is allowed;
the first is a color from yellow to dark yellow.
Composition and calorie content of agar-agar
Agar-agar has a gelling effect only when cooled; thickening begins at a temperature of 40-50°C.
When heated to 80-90°C, the jelly returns to a liquid state.
The calorie content of agar-agar is 12 kcal per 100 g of edible part, of which:
- Proteins - 2 g;
- Fats - 0 g;
- Carbohydrates - 0.8 g;
- Organic acids - 0.2 g;
- Dietary fiber - 79.4 g;
- Water - 14 g;
- Ash - 3.6 g.
Agar-agar contains vitamins such as PP, NE. Their content per 100 g is 0.3 mg.
Macroelements per 100 g:
- Potassium - 107 mg;
- Calcium - 1920 mg;
- Magnesium - 128 mg;
- Sodium - 217 mg;
- Phosphorus - 22 mg.
In addition, agar-agar contains the trace element iron (19 mg per 100 g).
There is especially a lot of iodine in agar-agar - 60% of the total volume of mineral ingredients. This is not difficult to explain, since the origin of the substance is marine.
Polysaccharides in agar-agar are represented by the following components:
D- and L-galactose is a monosaccharide, a natural compound that can provide the body with additional energy, but is not an essential substance for the body.
3,6-anhydrogalactose is also a polysaccharide that can regenerate tooth enamel.
Pentose is a polysaccharide, without it it is impossible to form sculpted muscles. D-glucuronic acid has a rejuvenating effect.
Pyruvic acid - participates in metabolic processes that normalize sebum production.
The main way to use agar-agar for weight loss
The main and most effective method of use is as part of hot drinks and dishes, according to the recipes and variants of dosage regimens given below.
The minimum temperature for dissolving agar-agar in liquid is 80–85 degrees Celsius. Therefore, the powder is either stirred in a cold liquid, brought to a boil and simmered over low heat for 1 minute, or poured into the liquid shortly before boiling and boiled for another minute, or simply quickly brewed with very cool boiling water (water, tea, vegetable or other decoction).
You can bring the agar-agar liquid to a boil in the microwave and boil for just a few seconds. Gelation occurs at 40–45 degrees C.
The order of consuming agar-agar - in the form of a hot drink: 10-20 minutes before meals or as a hot first course - is fundamentally important for the purposes of weight loss and health improvement: gelling must occur directly in the stomach.
TO CURE APPETITE AGAR-AGAR IS USED AS follows:
I. 10–20 minutes before each main meal - 250 ml of hot liquid with agar-agar as a “pre-meal” (coffee, cocoa, tea, water infusion of dried fruits, tomato juice, vegetable or fish, meat, chicken, turkey, beef broth with agar-agar), or:
II. Directly at the beginning of the main meal - any of the soups with agar-agar as a hot first course, or:
III. At that time of day when you feel hungry: “If you’re hungry, we eat, if you’re not hungry, we don’t eat.”
Between breakfast and lunch, for example, and (or) between lunch and dinner, this can be any of the hot drinks, broths or soups with agar-agar (see paragraph I), which in themselves quell hunger ; If desired, you can accompany such a drink or soup with a purely symbolic snack, and if hunger goes away after 10–20 minutes, then you can do without a snack.
For an evening without competition, of course, cocoa. Cocoa with agar-agar. And after such cocoa you no longer want anything. In the evening, black, green or fruit tea with agar-agar is also appropriate: zero calories.
Agar-agar, taken in the previously indicated dosages (maximum 3-4 grams per day and at one time always 1 gram per 250 ml of liquid; in no case exceed! The hunger-relieving effect does not increase from this, but the price of the issue is indigestion .
Be sure to take the liquid with agar-agar hot, it is in this form that it helps reduce appetite, increases the satiety of food and prolongs the feeling of fullness.
This action is based on the fact that:
• Hot liquid remains in the stomach for at least an hour.
• The volume of this fluid is precisely such that the stomach is filled to the level where the first receptors are located, signaling to the brain about satiety.
• Agar-agar, gelling in the stomach as it cools, coats the walls of the stomach and reduces the production of “appetizing juice” (remember Pavlov’s dogs from the school biology course).
• Agar-agar, as one of the highest quality types of soluble fiber with a high gelling ability, reduces the glycemic and insulinemic indices of carbohydrate-containing products consumed along with it, and also reduces the digestibility of fats.
The Japanese were the first to appreciate the benefits of agar-agar. They use this substance daily, as they fully utilize its main effect - accelerating metabolic processes.
Agar-agar has the following effects on the body:
- Replenishes the reserve of useful substances.
- Since the product has a high iodine content, regular use of agar-agar normalizes the functioning of the thyroid gland.
- The level of glucose, cholesterol and triglycerides in the blood decreases.
- Thanks to the synthesis of thyroid-stimulating hormones, metabolic processes are accelerated, lipid plaques do not have time to be deposited on the walls of blood vessels, and the risk of developing atherosclerosis and diabetes mellitus, varicose veins is reduced.
- The acidity of gastric juice decreases.
- After oral consumption of agar-agar, a protective coating is formed on the inner surface of the stomach walls, the production of hydrochloric acid is stopped, which protects the mucous membrane from mechanical and chemical irritation. This reduces the possibility of gastritis, erosive lesions, and peptic ulcers.
- Laxative and antibacterial effect. Due to the high amount of fiber in the composition, peristalsis is stimulated. Fiber swells in the intestinal lumen, gently removes waste, pathogenic microorganisms and toxins - including heavy metal salts.
- It is very important that agar-agar has a selective effect - it does not wash away mineral salts and is not addictive.
- Accelerates regeneration.
- When consuming agar-agar, the production of natural collagen and elastane increases, which has a beneficial effect on the condition of the skin and hair, and helps maintain youth.
- The use of agar-agar during recovery after fractures of bone and cartilage tissue helps reduce the time for the rehabilitation process.
- Oncoprotective properties. Reduces the likelihood of malignancy of the glandular tissue of the mammary glands.
- Promotes weight loss. Due to the swelling of fiber in the stomach, it causes a feeling of fullness, and the amount of food consumed can be reduced.
- Helps shape your figure.
- Agar-Agar pulls out fats from foods that enter the stomach with it, and, drawing them into itself, quickly removes them naturally.
beepic.ru
Agar-agar is a mixture of agaropectin and agarose polysaccharide. If you translate the name of the plant from the Malaysian language, it will mean nothing more than algae. This product got its direct name due to the fact that it is produced from red and brown algae, or rather, when they are extracted. The main location of these plants is the White Sea and the Pacific Ocean.
The mixture itself looks like a yellow-white powder or plates. The composition of the product consists of 80% polysaccharides. The main property of agar is that it is completely insoluble in cold water. If the task is to dissolve the product completely, then the liquid will have to be heated to 90-100%. In this form, agar loses its color and its structure becomes viscous. If you wait until the mixture cools, the result will be an incredibly dense gel with a clean structure. However, if it is heated again to 70 degrees, the reaction will reverse again, and the agar will again turn into a transparent viscous consistency.
Agar-agar is generally perceived as an alternative to gelatin of plant origin only. Moreover, by the shade of the product one can judge its degree of quality. If agar-agar is of the highest grade, then the color will be boiling white, but in some cases a yellowish or slightly grayish tint is sometimes allowed. If the product has a clear yellow or even dark yellow color, then in this case agar-agar can no longer be classified as the highest, but as the first grade.
Three types of red algae are used in the production of agar-agar: Ahnfeltia, Gelidium, Gracilaria. The first variety of this plant is widespread in the Far East. Extracted agar from it contains a considerable amount of iodine, so when the finished product is heated, a rather cloudy solution is formed. A transparent gel in this case can be obtained by adding citric acid.
The second type of seaweed, Gelidium, is extracted into a white powder that has a 5-year shelf life. Growers should note that Gelidium is not cultivated and therefore its population is significantly reduced. But Gracilaria, used in the production of nutritional supplements, can be used in much larger volumes. Gracilaria agar is odorless and has no coloring substances.
Preparation and storage of agar-agar
People go to the White Sea for agar from July to September. Freshly harvested algae must be dried and then crushed, preferably using a millstone. The resulting powder should be cooled.
Preparation in powder form is the most appropriate and convenient for the consumer. You can purchase ready-made agar-agar in special bio- or dietary stores. Almost all products of this kind cannot be stored for an extremely long time. If agar is used in desserts, then the optimal time for storing them is 24 hours (maximum 48 hours). Fruit laughs, provided they are kept in the refrigerator, can last up to a week. If the product is contained in jam, it can be used within a month.
Use in everyday life
As mentioned earlier, agar-agar is used in everyday life as gelatin. Given this property, it can be used in a variety of desserts, fruit dishes and in the making of marmalade.
This product has one property - it replaces fiber well during weight loss. Therefore, among female representatives, agar-agar is widely known as an indispensable remedy for combating excess weight. Of course, it can simply be consumed in powder form, which tends to increase in volume when liquid is added. After taking such a solution, the first signs of hunger will not appear soon. You should not abuse it, as the product has a laxative property.
But it is much more interesting to use agar when making homemade marmalade and marshmallows. Especially if in the first case you add freshly squeezed juice from any fruit.
In villages, agar-agar is used as a food additive for jelly. It is also very convenient in household matters. Agar is considered an excellent substitute for plasticizer. As a rule, the main use on the farm is to fertilize the soil for a future good harvest. It can not only be added to manure, but also mixed with the hay before last. As a result of such manipulations, everything grows much faster and in larger volumes on fertilized soil.
Dosage regimen
Before taking agar-agar for joints, you should consult your doctor. He will conduct a series of studies to establish the stage of the pathology and the degree of tissue damage. Usually, with stable remission, orthopedists have nothing against taking a herbal thickener. But provided that the patient continues to take pharmacological drugs intended for symptomatic and pathogenetic treatment. How to drink agar-agar for joints:
- Dissolve 1 teaspoon of powder in a glass of boiled cold water and drink immediately;
- 1 tablespoon of powder is dissolved in one and a half glasses of cold water, brought to a boil, cooled, and taken throughout the day after meals.
You can mix agar-agar not with water, but with juices, fruit drinks, compotes, but only those that do not contain a large amount of acid. If you bring them to a boil and then cool, you get a delicious jelly. Vegetarians prepare fish aspic with a vegetable thickener, because gelatin is obtained from raw products of animal origin.
Agar-agar is a good way to lose weight. Many articular pathologies of a degenerative-dystrophic nature have developed due to excess weight, which has caused rapid abrasion of hyaline cartilage. Therefore, all orthopedists at the beginning of treatment recommend that patients gradually reduce body weight. The fact that agar-agar contains no calories is another myth . It contains many polysaccharides that have energy value (about 300 calories per 100 g). But such an amount is not used for gelling, so the thickener is considered a low-calorie product. It is well absorbed, quickly saturates, and normalizes digestion.
There are many recipes for using this organic substance in the form of a mixture for compresses. This method of replenishing collagen reserves is not only impractical, but also harmful. During the time spent on initially unpromising therapy, articular pathology rapidly progresses. Only a long course of taking pharmacological medications recommended by a doctor will help prevent the spread of the disease to other joints.
Composition and medicinal properties of agar-agar
- The nutritional value of the product includes not only polysaccharides and minerals. In addition, agar-agar contains a considerable amount of macro-microelements of various kinds. Moreover, the product is rich in chemical elements such as iron, iodine and calcium. We must also not forget that algae powder contains a large number of biologically active substances.
- It was previously stated that the main use of agar is in the food industry, and more precisely, in the confectionery industry. Due to the fact that this substance is not absorbed by the body, desserts and marmalade made from it have zero calorie content. Therefore, girls who are afraid for their own figure should not worry at all. But the highest doses of agar-agar are used for medical purposes to obtain a laxative effect.
- When using agar as gelatin, it must be taken into account that the heated substance has no taste or color. In Japan, agar is added to sushi due to its healing properties. However, this gives the dish the necessary taste, and the thick consistency is constantly stirred when added to food. Then the entire culinary masterpiece is frozen.
- Also, it is actively used for varicose veins. And thanks to its high iodine content, agar-agar has a beneficial effect on the thyroid gland.
- What medicinal properties does agar-agar have? In medicine, this substance is used because it is capable of:
- Eliminate increased acidity in the stomach by gently enveloping it.
- Stabilize blood glucose levels.
- Cleanse the body of toxins and various toxic substances. This list also includes derivatives of heavy metals.
- Reduce blood levels of not only cholesterol, but also triglycerides.
- Adequately provide the body with all essential nutrients, including folate.
- Gently interact with the intestines. This improves peristalsis. Having the above laxative effect on the intestines, agar-agar will not cause the body to become addicted to itself. In addition, after this, all the necessary nutrients will remain inside the body.
- The latter medicinal property suggests that agar-agar can have a beneficial effect on the intestinal microflora. At the same time, the beneficial substances included in this prebiotic can effectively cope with a number of relevant pathogenic pathogens.
- And thanks to the fact that the product brings a feeling of quick satiety, even with the most strict diets, you don’t have to worry about an ever-increasing feeling of hunger. Considering that the food supplement in the form of agar-agar is completely harmless to the human body, nutritionists often prescribe this product to their patients.
Chemical composition and release form
After the thalli are removed from the ocean waters, they are washed and dried. The seaweed is then immersed in vats and boiled for a long time. The resulting thick mass is dried again under high temperatures. When boiling in a container, alkali is added, so agar-agar cannot be classified as an absolutely environmentally friendly substance.
It can be purchased in stores in the form of coarse or fine crystalline powder. To prepare jelly, jelly, and marshmallows, the thickener is produced in the form of thin transparent plates. When purchasing, you should choose a thickener that is white or light yellow. Agar-agar of darker shades is considered a low-quality product. Its chemical composition is represented by the following ingredients:
- carbohydrates;
- fiber;
- a small amount of proteins;
- polyunsaturated fatty acids;
- fat- and water-soluble vitamins (pyridoxine, riboflavin, tocopherol, retinol, phylloquinone);
- microelements: copper, iron, manganese, zinc, calcium, sodium, phosphorus;
- organic acids.
Agar-agar is often positioned as a source of collagen, necessary for the active functioning of the joint. Collagen is part of the clinical and pharmacological group of chondroprotectors that stimulate the regeneration of hyaline cartilage. Destructive and degenerative changes in tissue provoke the development of osteoarthrosis (gonarthrosis, coxarthrosis). Collagen is found in dishes prepared with the addition of gelatin. It is a fibrillar protein that forms the basis of the body’s connective tissue (tendons, bones, cartilage, skin) and ensures its strength and elasticity. Therefore, this protein of animal origin simply cannot be contained in agar-agar. If a patient uses a thickener as a source of collagen, then he should consult a doctor and adjust the therapeutic regimen.
Use of agar-agar in folk medicine
The powder produced from red and brown algae is widely used in both Chinese and Japanese folk medicine. Several thousand years ago, this product was and is used all over the world as an effective means of restorative therapy.
Agar-agar for severe forms of hemorrhoids
By the way, in this case it is better to purchase the medicine in the form of an emulsion or dragee. You can mix a teaspoon of the product in 50 ml of boiled, cooled water and drink it before dinner.
Agar-agar for inflammation of internal organs
Also, the powder has anti-inflammatory properties not only for the gastrointestinal tract, but also for the lungs and liver. In addition, the toxin-removing functions of the drug heal the entire body as a whole. It is recommended to simply add half a teaspoon of powder to food.
Agar-agar for female oncology
According to the latest scientific and medical data, agar-agar has received the title of “women's remedy”, which can fight cancer, and more precisely breast cancer. In Japan, women actively consume agar-agar, therefore, based on research results, they suffer from such diseases much less often than European women. Experts also have the opinion that this powder can not only slow down the development of cancer, but in some cases completely stop it. Three times a day, half a coffee spoon of powder in any dish.
Agar-agar as a general tonic
Agar-agar is most widely used in Japan as a food additive in morning tea (a quarter of a teaspoon per 200 ml of drink), as a kind of homeopathic remedy. Residents of the island believe that this product actively copes with skin diseases, relieves pain and heals wounds.
What you need to know about the combination of agar-agar and acidic medium
Before diluting agar-agar, keep in mind that the strength of the substance depends on the pH of the product: more of it will be needed for a more acidic environment. Agar-agar is used at 0.9% by weight of the final product and 1.3% for an acidic environment if cranberry juice, lime juice or pineapple juice is used.
Some foods, such as pineapples, fresh figs, papayas, mangoes and peaches, contain enzymes that prevent gel formation. Chocolate and spinach seem to do this too. A way to get around such limitations is to cook these ingredients first by cooking them. It neutralizes “harmful” enzymes and allows agar-agar to work at its full potential.
Jellied trout and pike perch on agar-agar, see recipe here
Contraindications for use
- When the daily dose is increased to 4 g, profuse diarrhea may occur. Those people who often have loose stools should be extremely careful when using this product.
- The above contraindications threaten the consumer of agar-agar if other medications that lead to active intestinal irritation are incorrectly selected for it.
- You should not consume products with agar-agar that contain, even in small quantities, additives such as fruit vinegar, wine vinegar, or oxalic acid. While using this dietary supplement, you should exclude spinach, rhubarb, chard, chocolate and black tea from your diet.
nmedic.info
Now who produces agar-agar and where?
Before World War II, production of the substance was concentrated in Japan. After the war, many countries created their own domestic agar industry to continue microbiological research. Since then, agar production has fluctuated due to economic instability and sometimes overexploitation of seaweed populations.
More than a decade ago, Russia had its own algae processing plants: in Vladivostok, Vladimir and in the Olginsky district of the Primorsky Territory. They produced a product from their own raw materials - from several varieties of red and brown algae. In particular, some of them grow in the Black, White, Okhotsk, Japanese, and Baltic seas. Small private enterprises are now operating. The extraction of algae has been limited - fishing is allowed within a thousand tons. Moreover, less than half goes to the domestic market, the rest of the raw materials are exported.
Russia is among the top 5 leaders in agar-agar consumption. Every year, consumers buy 1-1.3 thousand tons of product. Of these, approximately 1,000 tons come from abroad. The main suppliers are China, Chile, Morocco, Italy and Spain.
Beetroot pate with mustard and orange with agar-agar, see recipe here
