Agar-agar, a versatile ingredient in the preparation of pâté

A pâté is essentially a spreadable paste made from main ingredients (meat or vegetables) to which spices and liquid elements that add flavor, such as liqueurs or wine, are added. 

Currently, there is a huge variety available in the market: pork, poultry, beef, or game pâtés, or you can buy alternatives with lower fat content, and therefore fewer calories, such as vegetable or tofu pâtés.   

To achieve the texture we all know, animal fat is usually added. This way, a firm and creamy consistency is achieved, which differentiates a pâté from a simple mash. This same texture and consistency can be achieved by substituting these ingredients with agar-agar, resulting in a healthier pâté and providing an extra fiber boost.  

Moreover, once the pâté is made, a thin layer of gelatin is usually placed on top, which protects the pâté and prevents the fat from going rancid. This layer of gelatin can also be perfectly replaced by a layer of gel made with agar-agar.  

Nowadays, there are more and more pâtés where traditional binders have been replaced by agar-agar. But not only in industrial pâtés; there are also hundreds of recipes online for making homemade pâté where agar-agar is a fundamental ingredient.  

Hispanagar offers its clients different agars that are ideal for making pâtés due to their characteristics. Consult the sales team for more information.