Other uses for agar include being used as an appetite suppressant and a laxative. It also supports the growth of microorganisms and cells, cultures and bacteria, and can also diagnose infections if used in a blood agar plate. However, agar isn’t just used in cooking. From West Indian blancmange to dulce de batata in Paraguay, and peanut butter mousse in the Congo. It’s also found in other desserts around the world, from coconut mousse in Nauru to Italian panna cotta. It can be found in certain types of algae, and creates the supporting structure of the cell walls that’s released when boiled.Īgar is a popular ingredient in desserts across Asia, such as the Japanese mizu yokan, and other jelly cakes. What is agar-agar?Īgar-agar (aka agar) is comprised of two components the polysaccharide agarose and an amalgamation of smaller molecules called agaropectin. It’s due to this process that the familiar, cylinder shaped marshmallow candy that can be bought in shops today, was first produced. The extrusion process allowed the sweets to be mass-produced automatically. This allowed the mixture to be fed through a number of ports aligned next to each other, and produced long ropes of marshmallow. Marshmallows progressed even further in the 1940s when the extrusion process was developed. They also started to use the starch mogul system in the production process. They stopped using the root from Althaea Officinalis and started to use gelatine. In the late 1800s, confectioners began to look for a new way of producing marshmallows. Seen as a privilege to eat, these early marshmallows were consumed by royalty and gods to help speed up the healing process of wounds, and to soothe coughs and sore throats.
This would then be strained and left to cool down until ready for use. It grows in damp marshland terrain.ĭating back to 2000 BC, it has been speculated that the Ancient Egyptians were the first to make marshmallows by boiling parts of the root with honey until it became thick in consistency. The name “marshmallow” originates from the plant species, Althaea Officinalis, which is a mallow native to Asia, Europe and North Africa. Marshmallows are a soft and squishy confection made from sugar, water and gelatine, with a variety of flavors that can also be added. If made with pectin, zefir is said to be able to lower cholesterol and increase the immune system whilst removing toxins from the body.
PECTIN VS AGAR AGAR PLUS
Zefir is considered to be one of the healthier sweets in modern society as it contains zero fats, plus fast-acting carbohydrates which increases brain flow and activity.
It is often paired with a cup of hot black coffee when eaten as an afternoon snack. Zephyr can be eaten either as a dessert, as part of a meal, or as a snack on its own. Zefir was given its name due to it too being light and gentle, and with an airy consistency. These two combined, soak back down in to the earth allowing the crops to flourish and feed everyone. When the west wind arrives in the spring, it melts the snow and brings warm rain. The west wind is thought to be more light and gentle compared to the others. In Greek mythology there are four winds the north wind Boreas, the south wind Favonious, the east wind Eurus, and the west wind Zephyrus. Said to be a favorite treat of Ivan the Terrible, he mentioned zefir in a short epistle to the Kirillo-Belozersky Monastery in which he referred to them as “a delicacy made from apple juice”. Later on, during the 19th century, the French adapted the recipe slightly by adding whipped egg whites to produce their take on zefir. Traditionally made with apple sauce, honey and eggs, a setting agent such as pectin or agar would also be added to create the light and fluffy texture of this tasty confectionary. At the beginning of the 15th century, in the Russian town of Kolomna, they began to add egg white to pastila to make it lighter in appearance and to look more appealing. It is a hybrid form of pastila, which dates back to the 14th century. What is the origin of zefir?ĭating back to medieval Russia, zefir is still one of the most popular treats in modern society. Zefir are usually white or light pink in color. It’s light and airy, and typically shaped like a meringue. The texture is similar to that of a marshmallow. A gelling agent such as pectin, gelatine, or agar is also added. Zefir, also known as zephyr, zephir or zefi, is a popular Russian confectionary that’s traditionally made by whipping berry or fruit purée with sugar and egg whites.
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