AGAR is a gelling agent used in Japan since the 15th century, it is extracted from a type of red algae (of the Gelidium and Gracilaria genera). 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. Agar is a source of fiber and can form gels in very small proportions. It can be used to make hot gelatins.
• 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.