As we already know, agar-agar is extracted from different species of algae. It is present in various marine plants, but the main source used is the red algae Agarophytas. Among these algae, there are two species with high agar-agar content, the species Gelidium and Gracilaria, from which agar is produced with different characteristics.  As we mentioned in another post,…

For 4 centuries, the hegemony of haute cuisine was French, the recipes of its chefs passed from hand to hand and their cookbooks were the “bible” of future chefs. But in 2003, everything changed. Ferran Adrià was featured on the cover of the Sunday New York Times with the title the New New Cuisine, and…

The agar has multiple applications in food. We can use it at home to thicken sauces, make jellies, prepare desserts… Christmas is approaching and at Hispanagar we want to offer you ideas for your Christmas desserts. Don’t miss this delicious recipe for Christmas cookies.   Ingredients: 200 gr of flour, 60 gr of ground almonds,…

Although agar is a material that has become known to the general public through cooking, it has other very interesting applications. For example, for some time now, it has been used in dentistry for obtaining partial or total dental impressions. With these molds of the patient’s mouth, models of the dentition are made for study…

Let’s start by answering the following question: what is a hydrocolloid? It is a large group of polysaccharides and proteins that dissolve in water in the form of colloids and are highly prone to forming gels. They have a large number of applications due to their special properties: they texturize, thicken, agglutinate, emulsify, stabilize, foam,…

Seaweeds have been used for centuries in Japan for the preparation of dishes and, as is often the case, the discovery of their gelling power is not without legend. To find the earliest data on the use of their particularities, we must go back to 17th century Japan.  It is said that during the journey…