Besides being part of many of our childhoods, these foods have something else in common — they are all made with gelatin. That may sound innocent, but gelatin is made from the animal by-products. Agar, also known as agar-agar, is a mix of carbohydrates extracted from seaweed , specifically Red Sea algae. It can be used to substitute for gelatin , thicken soups , and make jams and jellies, ice cream, and other desserts that need to set. There are a few differences between agar-agar and gelatin. Agar sets more firmly than gelatin so recipes will be less jiggly and less creamy. Agar-agar can be found in Asian markets, health food stores and online.
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Agar-agar, known as just agar in culinary circles, is a plant-based gelatin derived from seaweed. It is often promoted as a vegetarian substitute for regular gelatin, which is made from animal products. Agar-agar is also used in gluten-free recipes as a thickener and is very nutritious.
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Agar agar is a gelling agent extracted from red algae, which is mainly used for setting jellies. Because gelatine is made from animal collagen, agar agar makes a viable vegetarian alternative. It still resembles seaweed when sold in strips.
Agar is a mixture of two components: the linear polysaccharide agarose , and a heterogeneous mixture of smaller molecules called agaropectin. These algae are known as agarophytes , and belong to the Rhodophyta red algae phylum. Agar has been used as an ingredient in desserts throughout Asia, and also as a solid substrate to contain culture media for microbiological work. Agar can be used as a laxative , an appetite suppressant, a vegetarian substitute for gelatin , a thickener for soups , in fruit preserves , ice cream , and other desserts, as a clarifying agent in brewing , and for sizing paper and fabrics. The gelling agent in agar is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from tengusa Gelidiaceae and ogonori Gracilaria. For commercial purposes, it is derived primarily from ogonori. Agar was first subjected to chemical analysis in by the French chemist Anselme Payen , who had obtained agar from the marine algae Gelidium corneum. Beginning in the late 19th century, agar began to be used heavily as a solid medium for growing various microbes.