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Agar-agar powder
Agar-agar powder

Agar-agar powder

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50g1 500 Ft

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1 500 Ft

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Agar or agar-agar is a gelatinous substance derived by boiling a polysaccharide in red algae, where it accumulates in the cell walls of agarophyte and serves as the primary structural support for the algae's cell walls. Agar is a mixture of two components: the linear polysaccharide agarose, and a heterogeneous mixture of smaller molecules called agaropectin.

Throughout history into modern times, agar has been chiefly used as an ingredient in desserts throughout Asia and also as a solid substrate to contain culture medium for microbiological work. Agar (agar-agar) can be used as a laxative, an appetite suppressant, vegetarian gelatin substitute, a thickener for soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing, and for sizing paper and fabrics. Agar-agar has 80% fiber content.

Agar agar (china grass) is the "vegetarian gelatin". It is sometimes also referred to as "kanten" (the Japanese term). It is derived from a South East Asian seaweed (indeed, its name is Malay for jelly, so in effect we say "jelly jelly" when we say agar agar).

  • It is derived from a plant source rather than an animal source, meaning that it is suitable for vegetarian and vegan diets, and also for diets with restrictions for moral, ethical, and religious reasons
  • It has no taste, no odour and no colour
  • It sets more firmly than gelatin
  • Agar agar is able to set at room temperature; it also stays in jelly form even as the temperature heats up
  • Agar agar gives a sensation of feeling full, which can aid dieting
  • It is used as a digestive aid by some people, to ease stomach upsets



50g1 500 Ft


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