How to use agar powder, My top tips

by Maria Martinez

The History of Kanten (Agar agar)

Agar is the phycocolloid, a substance that is extracted from red and brown algae.

Agar’s ancestor is seaweed noodle called tokoroten, it is originally comes from China and was introduced into Japan around 1300 years ago during Nara era. Though tokoroten comes from China, Agar is considered to have been discovered first time by Minoya Tarou Saemon at Fushimi Kyoto in 1658.

One day, he forgot to leave tokoroten at outside in winter and the tokoroten was frozen during the night and then water was vaporized during daytime. This was repeated for sometime. After that, he found out tokoroten became freeze-dried and thus was named as kanten, 寒天 (ie. freezed tokoroten).

The word "agar-agar", however, has a Malayan origin and agar is the most commonly accepted term, although in French- and Portuguese-speaking countries it is also called gelosa, while philipino calls it “gulaman”.

It was at Shimizu-mura, Japan, a monument commemorates the first commercial manufacture of agar by a relative of Tarozaemon, Miyta Hanbei of AzaShiroyama. Originally, and even in the present times, it was made and sold as ajn extract in solution (hot) or in gel form (cold), to be used promptly in areas near the factories. Its industrialization as a dry and stable product started at the beginning of the 18th century.

Agar production by modern techniques of industrial freezing was initiated in California by Matsuoka who registered his patents in 1921 and 1922 in the United States. The present manufacturing method by freezing is the classic one and derives from the American one that was developed in California during the years prior to World War II by H.H. Selby and C.K. Tseng (Selby, 1954; Selby and Wynne, 1973; Tseng, 1946). This work was supported by the American Government which wanted the country to be self sufficient in its strategic needs, especially in regard to bacteriological culture media.

Apart from the above American production, practically the only producer of this phycocolloid until World War II was the Japanese industry which has a very traditional industrial structure based on numerous small factories (about 400 factories operated simultaneously). These factories were family operated, producing a non-standardized quality, and had a high employment rate as production was not mechanized. For this reason, and in spite of the later installation of some factories of a medium to small size, only in recent times has Japan operated modern industrial plants.

However, when World War II started, the Japanese government decided to ban exports to prevent other countries using kanten bacillus for military purposes. After that, other countries started to create powder kanten to continue their bacillus research.

Therefore, powder kanten was initially created for research purpose and not for food. After the war, powder kanten manufacture was started in Japan as well, and created various different manufacturing techniques for many purposes, such as food, medical, bio technology, and cosmetics etc. As for the food, it was found that kanten had the potential to prevent cancer and other diseases.

Todays, creating new uses for kanten is a large area of study. Gracilaria of different species (The raw material of Kanten) is harvested in Argentina, Brazil, Chile, China, Indonesia, India, Japan, Philippines and Sri Lanka. The world largest kanten producers are Chile, Indonesia, japan, spain and portugal.

Agar agar powder

Agar agar powder has been known by people who live in Asian countries for centuries, Japanese has consumed Agar agar for more than 450 years. But a lot of people who are raised up in western countries have very little knowledge about it.

So, What is Agar agar powder?
Agar agar powder is slso known by its Japanese name Kanten, Agar is derived from Gracilaria (Gelidium species) a bright red sea vegetable (Gleidium purpurascens). This product has a gel strength of 1000.

What does Agar agar do?
Agar due to its high gelling properties is considered the King of gelling agents. Excellent as a thickening agent for doughnuts, marmalade & jam, jelly, cheese, puddings, gelatin fruit desserts, meat products, bakery fillings and icings, dry and canned soups and ice cream.
Natural agar agar is unflavored producing a firm, clear jelly and is rich in iodine and trace minerals and has mildly laxative properties. Agar agar is also well known for its fibre content (highest among all vegetables).

Agar agar has stronger setting properties and, unlike gelatin which requires refrigeration to set, it will set at room temperature after about an hour - although it is advisable to store dishes gelled with agar agar in the fridge as it is a high protein food.

Powdered agar can be substituted for the same quantity of unflavored gelatin in recipes.
Typical usage level is 1/2 percent agar in water.

The gelling ability of agar agar is affected by the acidity or alkalinity of the ingredients it is mixed with. More acidic foods, such as citrus fruits and strawberries, may require higher amounts of agar agar.

Some ingredients will not set with it at all such as: kiwi fruit (too acidic), pineapple, fresh figs, paw paws, papaya, mango and peaches, which contain enzymes which break down the gelling ability (although cooked fruit seems to lose this effect), chocolate and spinach.

For a firm jelly you require approximately 2 teaspoons of powder per 1 pint ( 600ml) of liquid.

One suggested way to use Agar Agar powder !
Agar agar powder should be soaked in the liquid first for 5 minutes, then gently brought to a boil and simmered while stirring until it dissolves completely, this will take about 5 minutes.

Unlike gelatin, agar agar can be boiled and can even be re-melted if necessary.
If you are unsure as to the setting ability of your gel, test a small amount on a cold saucer - it should set in 20-30 seconds, if not you may need more agar agar, if too firm - add some more liquid.

Editor - April 2011

Why do I have to take Kanten/Agar-Agar?

Is Kanten/Agar-Agar good for me?

Recently more and more people come to me and ask about Kanten and its benefits for our body.
Indeed, besides its delicacies, Kanten is one of the most unique natural food that provides many pluses for our health and almost unlimited uses in food industries and home recipes. Kanten is originated in Far East but now it getting known in the western world. Here is a brief story about Kanten. Hope it will help.

KANTEN – A Japanese word for Agar-agar is an excellent source of fibre extracted from Red Algae (Seaweed). KANTEN is unique since it contains no calories and is very high in fibre. In fact, 81.24% of its content is fibre, which is the highest among all foods. Naturally, It also contains minerals, calcium, iron, phosphorus and Iodine which many diets are lacking these days.

Because of its high nutritional value, KANTEN has long been loved and consumed as a dessert and other cooking ingredients in Japan. Recently, KANTEN's natural jelling ability, mild flavor, and total lack of calories have made it a favorite with health-conscious cooks around the world.

Characteristic of KANTEN/Agar-Agar

1. KANTEN is highly unique because it has zero calories. The World Health Organisation categorized it as a "no limited" food.

2. Because KANTEN has neither a taste nor a smell, it can be used as an ingredient in combination with other seasonings.

3. KANTEN is a natural sea vegetable. It contains no carbohydrates, no sugar, and no fat. But contains 81.24% fibre which is the highest among all foods.


With its characteristics, KANTEN becomes the best dietary food. The following are some of its benefit when it is consumed:

1. KANTEN increases in volume by absorbing water in the stomach which leads the satiated feeling quickly. Even a small amount of KANTEN will provide a longer feeling of fullness and comfort in stomach as it slow down glucose absorption in the intestine, therefore reducing the calorie intake. Because KANTEN contains a good balance of nutrition but no calories, it will benefit your beauty as well as health.

2. KANTEN Gel absorbs glucose in the stomach, The mixture of glucose and KANTEN enters the intestine with ease. The speed at which the glucose is absorbed into the bloodstream is slow and rapid rise in blood sugar level restrained. Therefore, this process inhibits the body from retaining and storing excess fat.

3. KANTEN’s rich dietary fiber shortens the time that the food passes through the digestive system. Because the time that harmful substances stay in the intestine is shortened, risks of intestinal problems will be lowered. In addition, the dietary fiber contained in KANTEN helps to retain water in the intestines softening stool for more rapid and easy bowel movement. This process effectively eliminates bowel irregularity.

4. KANTEN absorbs bile acid that is expelled from the body when cholesterol is dissolved. In order to replace the bile acid, cholesterol is dissolved continuously. This process will potentially decrease the amount of cholesterol in the body.

Kanten World Editor - February 2010

Red algae contained kanten

This is one of the red algae that contained a good source of kanten. There are many other species of red algae that have been used for kanten industries. Only a few species are being cultivated.

Variety types of Kanten

Have you ever wondered how many types of Kanten there are?

They come with different types and shapes in the market. The following pictures show each types of Kanten.

Kanten's Fiber 15,000 X under EM

(Above picture is provided by INA Food Industry-Japan)

Short Strip Agar

Long Strip Agar

Kanten Bar White

Kanten Bar Yellowish

Kanten Powder

Facts about Kanten...

What's is KANTEN?

KANTEN, known as agar-agar in the West, is an ancient vegetable gelatin traditionally made by completely freezing and drying extracets of various red sea vegetables. KANTEN is unique in that it contains no calories and is very high in fiber. 81.2% of its content is fiber, which is the highest among all foods. It also contains minerals, calcium, iron, and phosphorus which many diets are lacking these days. Because of its high nutritional value, KANTEN has long been loved as a dessert and other cooking ingredients in Japan. Recently, KANTEN's natural jelling ability, mild flavor, and total lack of calories have made it a favorite with heakth-conscious cooks around the world.

Characteristic

1. KANTEN is highly unique because it has zero calories. The WHO categorized it as a "no
limited" food.

2. Because KANTEN has neither a taste nor a smell, it can be used as an ingredient in
combination with other seasonings.

3. KANTEN contains no carbohydrates, no sugar, and no fat.

Good for Weight Loss

There is no need to worry about weight gain when you include KANTEN in your diet. In fact, when consumed KANTEN increases in volume by absorbing water in the stomach which leads you to feel satiated quickly. Even a small amount will keep you feelin full longer as it takes time to break down its glucose helping you reduce your calorie intake. Because KANTEN contains a good balance of nutrition but no calories, it will benefit your beauty as well as health.

Eliminate Bowel Irregularity

Studies show that people today do not consume adequate dietary fiber. Unlike sugars and starches, fiber is not digested but goes on to form an important component of stool. Inadequacy of dietary fiber leads to irregularity in bowel movement which may lead to diseases. KANTEN’s rich dietary fiber shortens the time that the food passes through the digestive system. Because the time that harmful substances stay in the intestine is shortened, risks of intestinal problems will be lowered. In addition, the dietary fiber contained in KANTEN helps to retain water in the intestines softening stool for more rapid and easy bowel movement.

Reduce the Cholesterol

Bileacid is produced when cholesterol is dissolved.

KANTEN adsorbs bile acid and is expelled from the body.

In order to replace bile acid, cholesterol is dissolved continuously.

The amount of cholesterol in the body decreases.

Medical Eficacy of KANTEN

Documents backing up KANTEN's efficacy include the paper, "Effects of agar(kanten) diet on obese patients with impaired glucose tolerance and type 2 diabetes" written by H.Meda, R. Yamamoto, K. Hirao and O. Tochikubo published in a British international medical journal "Diabetes, Obesity and Metabolism".

Lowering Blood-Sugar Level

Glucose smoothly moves from stomach to intertine where it is absorbed into the bloodstream.

What happens when you eat KANTEN befor a meal?

KANTEN, like gel in the stomach, absorbs glucose.

The mixture of glucose and KANTEN enters the intestine with ease. The speed at which the glucose is absorbed into the bloodstream is slow and rapid rise in blood sugar level restrained.

This process inhibits the body from retaininf and storing excess fat.

This article is fully copyrighted by Iwatsukiya Inc.