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.
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