{"id":1842,"date":"2022-09-12T11:32:00","date_gmt":"2022-09-12T09:32:00","guid":{"rendered":"https:\/\/www.hispanagar.com\/blog\/como-elaboramos-nuestro-agar-agar\/"},"modified":"2026-07-21T13:48:48","modified_gmt":"2026-07-21T11:48:48","slug":"como-elaboramos-nuestro-agar-agar","status":"publish","type":"post","link":"https:\/\/www.hispanagar.com\/en\/food\/como-elaboramos-nuestro-agar-agar\/","title":{"rendered":"\u00bfC\u00f3mo elaboramos nuestro agar-agar?"},"content":{"rendered":"

El agar-agar es un polisac\u00e1rido obtenido de la pared celular de algunas especies las de los g\u00e9neros Gelidium y Gracilaria. Tambi\u00e9n se le denomina a veces \u2018gelatina vegetal\u2019 o \u2018gelatina japonesa\u2019 referenciando de donde procede este hidrocoloide. <\/p>\n

Se clasifica como un aditivo espesante, cuya nomenclatura es E-406, y sus propiedades gelificantes la sirven para espesar algunos productos sin alterar el color, olor y sabor de estos. <\/p>\n

El agar tiene muchos usos en diferentes industrias y sectores y, como te comentamos en nuestro post \u2018La versatilidad del agar, el ingrediente en expansi\u00f3n<\/a>\u2019, su empleo m\u00e1s extendido es en la industria alimenticia, utiliz\u00e1ndose como espesante en productos l\u00e1cteos, de confiter\u00eda y panader\u00eda, salsas etc. <\/p>\n

Los pasos que se siguen en el proceso de extracci\u00f3n del agar son: <\/p>\n

    \n
  1. \n

    Una vez se recolectan las algas, estas se dejan secar al sol o por medios mec\u00e1nicos para poder almacenarlas sin que sufran fermentaci\u00f3n. <\/p>\n<\/li>\n<\/ol>\n

      \n
    1. \n

      Una vez se requieren como materia prima, se deben lavar correctamente eliminando cualquier resto marino como podr\u00edan ser moluscos, arena y peque\u00f1as algas. <\/p>\n<\/li>\n<\/ol>\n

        \n
      1. \n

        Cuando se encuentran totalmente limpias, se las somete a un proceso de cocci\u00f3n con una temperatura y condiciones de presi\u00f3n adecuadas como para que el agar migre del interior de la pared celular al agua. <\/p>\n<\/li>\n<\/ol>\n

          \n
        1. \n

          Una vez conseguimos esto, el siguiente paso es filtrar la disoluci\u00f3n de agar en agua para eliminar todas las impurezas y despu\u00e9s la disoluci\u00f3n se enfr\u00eda hasta obtener un gel. <\/p>\n<\/li>\n<\/ol>\n

            \n
          1. \n

            Este gel obtenido tiene una concentraci\u00f3n de agar muy peque\u00f1a por lo que eliminamos toda el agua posible de dos maneras, a trav\u00e9s de congelaci\u00f3n o por presi\u00f3n. <\/p>\n<\/li>\n<\/ol>\n

              \n
            1. \n

              Al reducir la cantidad de agua, obtenemos unas finas l\u00e1minas denominadas papiros, que se muelen hasta obtener un polvo fino. Ese polvo se introduce en la secadora hasta lograr una humedad igual o inferior al 20%.   <\/p>\n<\/li>\n<\/ol>\n

                \n
              1. \n

                Posteriormente tamizamos el polvo de agar para garantizar la homogeneidad del producto y se formaliza un lote intermedio que se somete a an\u00e1lisis f\u00edsicos y qu\u00edmicos para conocer sus propiedades. <\/p>\n<\/li>\n<\/ol>\n

                  \n
                1. \n

                  Para finalizar, creamos un lote final mezclando lotes intermedios que re\u00fanen las caracter\u00edsticas solicitadas por nuestros clientes.<\/p>\n<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

                  Descubre c\u00f3mo se elabora el agar-agar, desde la selecci\u00f3n de algas rojas hasta los procesos de extracci\u00f3n, purificaci\u00f3n y secado que garantizan un ingrediente natural de alta calidad. Un recorrido por la fabricaci\u00f3n de un hidrocoloide esencial para la industria alimentaria.<\/p>\n","protected":false},"author":9,"featured_media":1091,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[28],"tags":[],"class_list":["post-1842","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"acf":[],"yoast_head":"\n\u00bfC\u00f3mo elaboramos nuestro agar-agar? - Hispanagar<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.hispanagar.com\/en\/food\/como-elaboramos-nuestro-agar-agar\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00bfC\u00f3mo elaboramos nuestro agar-agar? - Hispanagar\" \/>\n<meta property=\"og:description\" content=\"Descubre c\u00f3mo se elabora el agar-agar, desde la selecci\u00f3n de algas rojas hasta los procesos de extracci\u00f3n, purificaci\u00f3n y secado que garantizan un ingrediente natural de alta calidad. 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