WHAT IS IT? It is the gelatin from the sea. It is used as a thickener, stabilizer, and gelling agent in: jams, jellies, juices, compotes, pies, flans, custards, ice creams, mayonnaises, and other sauces. It stands out for its high fiber content and is rich in minerals such as sodium, potassium, calcium, and magnesium. HOW IS IT EATEN? Pour the Agar Agar powder over the water and stir until completely dispersed. Heat until boiling and stir for complete dissolution. Let it cool. Agar Agar gelatin maintains its texture at room temperature. Agar Agar strips can be hydrated and consumed in salads. USES IN THE KITCHEN Gelling agent and stabilizer in jams, jellies, juices, compotes, pies, flans, yogurts, curds,... Thickener, at low concentrations, in custards, ice creams, mayonnaises, and other sauces. Preparation: Pour the Agar-Agar powder over the water and stir until completely dispersed. Heat until boiling and stir for total dissolution. Let it cool. Agar-Agar gelatin maintains its texture at room temperature. Very soft texture 0.8g/500ml (0.16%) Soft texture 1.5g/500ml (0.3%) Hard texture 5g/500ml (1%) Very hard texture 7g/500ml (1.4%) HOW ARE THEY MARKETED? In powder and in strips.