Agar–Agar

Agar-agar, more commonly referred to as, simply, agar, was the first phycocolloid to be used as a food additive. Phycocolloids, that is, agar, alginates (Chapter 3), and carrageenans (Chapter 4), are defined as gelling agents extracted from marine algae, which are traded and utilized in many ways ex...

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Bibliographic Details
Published inCooking Innovations pp. 47 - 68
Main Author Nussinovitch, Amos
Format Book Chapter
LanguageEnglish
Published United Kingdom CRC Press 2014
Taylor & Francis
Taylor & Francis Group
Subjects
Food & beverage technology
Food Science
General References
Food Snacks
Red Bean
Rice Dumplings
Red Bean Paste
FRU
PLE
Egg White
NGE
Agar Gel
Relative Hydrogen Bonding
Invert Sugar
LBG
Agar Jelly
Methylcellulose
Ice Water Bath
MC
Clear Layer
Karaya Gum
Gel Strength
Mix Fruit Juice
White Sugar
Type-4 Resistant Starch
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Summary:Agar-agar, more commonly referred to as, simply, agar, was the first phycocolloid to be used as a food additive. Phycocolloids, that is, agar, alginates (Chapter 3), and carrageenans (Chapter 4), are defined as gelling agents extracted from marine algae, which are traded and utilized in many ways exclusively for their colloidal characteristics. Agar was discovered in Japan in the mid-17th century; Tarozaemon Minoya is most commonly credited with this discovery, in 1658. Kanten, the Japanese term for agar, means “cold sky,” and relates to the cold weather conditions in the mountains where it was produced.
ISBN:143987588X
9781439875889
DOI:10.1201/b15547-6