It is a polymer of agarobiose, which is a disaccharide made from galactose and 3,6-anhydrogalactose. It is a creamy white powder which is soluble in hot water but insoluble in cold water.
Agar is traditionally obtained from red algae belonging to the genera Gracilaria, Ahnfeltia, Gelidium, and Pterocladiella.
Agar helps gel, stabilize, texturize and thicken beverages, baked goods, confectioneries, dairy products, dressings, meat products and sauces.
Agar gels at low concentrations; the gel is opaque in color and chewy in texture, making it versatile in both cold and hot dishes. Formation of gel starts to take place at a concentration of 0.4% and a temperature above 80 °C fully dissolves agar.
Agar can be used as a vegan-friendly substitute in any recipe that calls for gelatin as a thickening agent. Along with fruit pectin, it is a leading vegetarian substitute for gelatin in a wide array of recipes. Agar works better as a gelling agent than a thickening agent. Agar sets more firmly at room temperature than gelatin.
Agar for making jelly
