Nutrijell, Agar Instant with Yoghurt

Gelatin or agar or agarose are very delicious when eaten cold, especially coupled with a sweet Fla. And it's of course an amazing culinary ingredient. It's a vegetarian gelatin substitute, a thickener for soups, in fruit preserves, ice cream and others desserts. The agar was discovered around 1658 in Japan (where it is called Kanten, coined from the phrase right-zarashi tokoroten or cold-exposed agar) by Mino Tarōzaemon, an innkeeper who was said to have discarded some surplus seaweed soup and noticed that it gelled later after a winter night's freezing.

the popular Brand of instant agar in Indonesia has swallowed Globe, but this time the brand Nutrijell beat its popularity. With many choices of flavors and brand variants Nutrijell become the leading brand of instant agar and pudding. Not only with fruit flavor, there is also a Nutrijell with yoghurt so the color is not clear anymore.

I am trying to cook Nutrijell with Yoghurt with purple sachet packaging. The packaging is very thin and contains agar powder weighing 35 grams. At the front of the packaging it says Nutrijel Yoghurt with Blackcurrant flavor. There are pictures of blackcurrant fruit and pudding purple. There are also posts milk contains calcium, Vitamin D, and fiber. The manufacturer is also written on the front of the packaging, it is a PT Forisa Nusapersada address in Tangerang 15710 Indonesia. And the number BPOM RI, MD 618 510 355 304.

On the back of the packaging there is an explanation in Indonesian and English that Nutrijell with Yoghurt is a family dessert, the which are made from seaweed, konjac, yoghurt powder, vitamin D, fiber and calcium milk. Nutrijell with yogurt is delicious for daily consumptions. Serving direction for Nutrijell with Yoghurt is

1. Mix 1 sachet with 200 grams of sugar or more as you wish.
2. Add water 700 ml or 3 and half glass, then stir and heat until boiling.
3. Turn off the heat and let stand for 3 minutes, then add Fruity Acid and stir until evenly distributed.
4. Pour into a mold and put in the refrigerator.

The process of making agar does not require a long time, only about half an hour, when heated should remain agitated to reduce foam rising from heated. Stirring do not need in high speed, stirring can be done in a slow, but continuous during the heating, until the agar solution is boiling.

On the back of the packaging there is information ingredient that is Carragenan, Konjac powder, yogurt powder, non-dairy creamer (Contain food color betacarotene Cl 75 130), milk powder, dietary fiber Inulin, Acidity regulator (potassium citrate, citric acid), sugar, milk calcium, vitamin D (Contain Antioxidants in-a-tocopherol), Blackcurrant extract, blackcurrant flavor, food color (carmoisine Cl 14 720, 42 090 Brilliant blue Cl). Underneath there is a halal label issued by the Indonesian Ulema Council (MUI) and there is a customer service phone number 08001233333 or email customer_care@forisa.co.id.

Nutrition fact also on the back of the packaging to the size serving packs 8.6 grams or a quarter. Total energy per serving (8.6 grams) is 35kcal, 5kcal energy from fat, total fat, 1%, 1% protein, 2% total carbohydrate, fiber dieraty 6%, Sodium 2%, 6% Vitamin D, and Calcium 6%. At the bottom there is a barcode and expire date. A fruity acid, which is separated from the main pack in the small package attached to the primary packaging. Fruity acid contains fruit acids as an addition to the freshness or taste sour. Fruity acid should not be added during the summer or when the gelatin is heated over a flame because it will cause a fruity acid damaged by heat.

I really liked the frozen agar because it tastes better than the cooled agar. Agar or gelatin is actually a high molecular weight carbohydrate that fills the cell walls of seaweed. And classified into groups of pectin and is a polymer composed of monomer galactose. Gel form because when heated in water, molecules of gelatin and water to move freely. When cooled, the molecules of agar start closer together, condense and form the lattice confined water molecules, forming a solid-liquid colloidal system.

The grille is used in agarose gel electrophoresis to hinder the movement of molecular objects due to the voltage difference between the two poles. The density of agar gel is also strong enough to hold small plants so it is often used as a medium in tissue culture. Hysteresis is a phenomenon which is owned by the agar gel and a number of other, related to the temperature of the solid-liquid phase transition. Gelatin begins to melt at a temperature of 85°C and began to condense at a temperature of 32-40°C. So unlike the water that solidify and melt at the same temperature point.

Gelatin is widely known in Asia as a healthy food because it contains fiber and low calories. High fiber content helps to expedite the disposal of the remains of food in the intestine (laxatives). In order for glucose absorption in the stomach, passes through the digestive system quickly intervening and inhibits the body from retaining and storing excess fat. Its water absorbing properties Also, aids in waste elimination. In order absorbs bile, and by doing so, causes the body to dissolve more cholesterol. Besides being used as food, gelatin is also widely used in the laboratory as a compactor chemical in the experiment, growing medium for plant tissue culture and microbial cultures, as well as stationary phase in gel electrophoresis.

So that was first used in microbiology in 1882 by the German microbiologist Walther Hesse, an assistant working in Robert Koch's laboratory, on the suggestion of his wife Angelina Fannie Eilshemius Hesse. He discovered that it was more useful as a solidifying agent than gelatin, due to its better solidifying temperature. The order was first subjected to chemical analysis in 1859 by the French chemist Anselme Payen, who had Obtained in order from the marine algae Gelidium corneum.

Agar contained 80% fiber, so it can serve as an intestinal regulator. Its bulk quality is behind one of the latest fad diet in Asia, the Kanten (the Japanese word for jelly) diet. Once ingested, Kanten triples in size and absorbs water. This results in the consumers feeling fuller. This diet has recently received some press coverage in the United States as well. The diet has shown promise in obesity studies. Agar is an allowed nonorganic or nonsynthetic additive used as a thickener, gelling agent, texturizer, moisturizer, emulsifiers, flavor enhancers, and absorbent in certified organic foods.

The flavor of agar Nutrijell with yogurt is sweet, because I added 1 cup sugar. Yoghurt flavor tasted, also taste of blackcurrant from blackcurrant extract and flavorings added. After eating this agar, no aftertaste that feels. also mouth and throat feel cool.