Agar

Extracted from a type of red algae (of the Gelidium and Gracilaria genera), AGAR is a gelling agent used in Japan since the 15th century. In 1859, it was introduced to Europe as a characteristically Chinese food, and at the start of the 20th century it began to be used in the food industry. It is a source of fiber and can form gels in very small proportions. It can be used to make hot gelatins.

Characteristics:

• Presented in a refined powder.
• Mix while cold and bring to a boil.
• Gelification is fast.
• Once gelled, it can withstand temperatures of up to 80 °C (hot gelatin).
• Allow it to rest for correct gelification.
• In acidic mediums, it loses part of its gelling capacity.