Extracted from a type of red algae(of the Gelidium and Gracilaria genea, AGAR is a gelling agent used in Japan since 15 century. In 1859, it was introduced to Europe as a characteristically Chinese food, and at the start of 20 century it began to be used in the food industry. It is a source of fibre 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℃(hot gelatin).
* Allow it to rest for correct gelification.
* In acidic mediums, it loses part of its gelling capacity.