Agar-agar is a natural vegetable gelatin counterpart. It is white and semi-translucent when sold in packages as washed and dried strips or in powdered form. It can be used to make jellies, puddings, and custards. When making jelly, it is boiled in water until the solids dissolve.
Agar-agar is a natural vegetable gelatin counterpart. It is white and semi-translucent when sold in packages as washed and dried strips or in powdered form. It can be used to make jellies, puddings, and custards. When making jelly, it is boiled in water until the solids dissolve.
Agar agar powder, also known as agar, has many uses:
Food
Agar is a flavorless, vegan substitute for gelatin. It can be used as a thickener for soups, sauces, and preserves, and to make jams, jellies, custards, and ice creams. Agar can also be used in Asian cuisines, and some diet products because it gives a sensation of fullness.
Microbial lab
Agar is important for microbiologists, who use it to create a solid growing area for bacteria.
Other uses
Agar can be used as a laxative, an appetite suppressant, a clarifying agent in brewing, and for sizing paper and fabrics
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