Agar

Agar is a hydrocolloid obtained from red seaweeds, specifically from the Gelidium and Gracilaria species, and is used as gelifier, thickener and stabilizer in various applications and industries.

Owing to its multiple properties such as its high gelifying power, its solubility in hot water, its capacity to provide thermoreversible gels and its efficiency in improving the texture of any recipe without adding taste or odor, agar is an excellent choice in food recipes. Aside from its being 100% plant origin, it is the ideal substitute for animal origin gelatin.

Within the food industry, agar-agar can be also applied in pastry and bakery preparations, confectionery, dairy products and canned meat products. It also may be used in other fields such as the preparation of culture media, for plant tissue culture, separation of proteins by electrophoresis and chromatography, dental prosthesis, as a laxative or in photographic emulsions .

Agar is a hydrocolloid obtained from red seaweeds, specifically from the Gelidium and Gracilaria species, and is used as gelifie