FoodReference.com Logo

FoodReference.com   (Since 1999)

Food Articles, News & Features Section

 

  Home   ·   Food Articles   ·   Food Trivia   ·   Today in Food History   ·   Recipes   ·   Cooking Tips   ·   Videos   ·   Food Quotes   ·   Who's Who   ·   Food Trivia Quizzes   ·   Crosswords   ·   Food Poems   ·   Cookbooks   ·   Food Posters   ·   Recipe Contests   ·   Culinary Schools   ·   Gourmet Tours   ·   Food Festivals & Shows  

 

 You are here > Home > Food Articles

OTHER INGREDIENTS >  Agar, agar-agar

 

CULINARY SCHOOLS &
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

Agar (agar-agar)

 

Food Additive - See also: Seaweed; Kelp


Agar-agar (now usually just 'agar') was originally a Malay word for a type of local seaweed.  Agar is a gelatin-like material extracted from seaweed (red algae, primarily Gelidium and Gracilaria)) by boiling, cooling and drying into flakes, long thin strips or cakes.  As a food additive it is rated as GRAS (Generally Recognized As Safe).  Its 'gel strength' is very resistant to heat. Agar gels at about 90° F and melts at 185° F.

Agar is also known as Bengal isinglass, Japanese gelatin, kanten, and Ceylon moss.

This additive is used as a texturizing agent, emulsifier, stabilizing agent  and thickener in ice cream, sherbets, jellies, soups, sauces, canned soups, and canned meat & fish. It is used as a clarifying agent in winemaking and brewing, to fill the pores in cloth and paper manufacturing ('sizing'), as a  medium for growing bacteria; in dentistry and cosmetics; film and adhesives. It  is prepared from several species of red algae (or seaweed). It is a vegetable gelatin, and is therefore used by vegetarians because true gelatin is made from calf's feet.

 

 

 

FREE Food & Beverage Publications
An extensive selection of free magazines and other publications for qualified Food, Beverage & Hospitality professionals

RELATED ARTICLES

  OTHER INGREDIENTS   ·   Rice Types & Varieties   ·   Agar, agar-agar   ·   Alligator   ·   The Joy of Almonds   ·   Angel's Share   ·   Avocado Oil   ·   Balsamic Vinegar Facts   ·   Basmati Rice   ·   Brown Rice Basics   ·   Chestnuts Roasting on an Open Fire   ·   Chocolate: To Be Or Not To Be   ·   Chocolate   ·   Chocolate, White Chocolate   ·   Cocoa Trees & Beans   ·   Flavored Oils   ·   Flour Power I   ·   Flour Power II   ·   GRAS Food Additives   ·   Honey   ·   Honey Color and Flavor   ·   Macadamia: A Nut From Hawaii   ·   Maple Syrup: How Sweet It Is   ·   Maple Syrup Facts   ·   Meat & Poultry Additives   ·   Mesquite   ·   Mesquite Meal   ·   Miso   ·   Nitrates and Nitrites   ·   Nut Season   ·   Olive Oil   ·   Pasta, A Noodle by any Other Name   ·   Peanuts: International Taste Test   ·   Pecans: A Nut from America   ·   Pistachio Nuts   ·   Rice, You Want Rice With That?   ·   Sherry Vinegar   ·   Sorghum, Grain of the Future?   ·   Tofu Tips and Hints   ·   Vinegar   ·   Walnuts   ·   Water: Soaking Wet   ·   Wild Rice   ·   What is Yeast? (1905)  
  Home   ·   About Us & Contact Us   ·   Cooking Contests   ·   Free Magazines   ·   Food Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.