Agazoon contains agar agar, a gelling agent extracted from red algae and seaweeds, which has been used for centuries in Asian cooking. It is an odourless 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.
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.
Instructions for the production of gel blocks
- Stir 2 level measuring spoons of Agazoon into 80 ml of cold liquid (broth, juice, etc.) until completely dissolved.
- Bring the solution to the boil whilst stirring, pour into a heat-resistant mould and leave to cool and gel.
- Spoon content = 1.03g per spoon.
We recommend a combination with Xanthazoon to improve the gels' water-binding capacity.
Includes measuring spoon.
Gelling agent: Agar Agar (E406)