16 ounces (1 Pound)
(powdered)
Agar Agar
(Gelidium amansii)
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FOOD GRADE - HIGHEST QUALITY AGAR AVAILABLE
ALL NATURAL
Excellent Gel Strength: 900g/cm2
The following information has not been evaluated by the Food and Drug Administration (FDA). This information is not intended to diagnose, treat, cure, or prevent any disease.
Agar or agar-agar is a gelatinous substance derived from a polysaccharide that accumulates in the cell walls of agarophyte red algae.
Historically
and in a modern context, agar is chiefly used as an ingredient in
desserts throughout Asia and also as a solid substrate to contain
culture medium for microbiological work.
The
gelling agent is an unbranched polysaccharide obtained from the cell
walls of some species of red algae, primarily from the genera Gelidium
and Gracilaria, or seaweed (Sphaerococcus euchema). Commercially it is
derived primarily from Gelidium amansii.
Agar
(agar-agar) can be used as a laxative, an appetite suppressant / diet
& weight loss aid, a vegetarian gelatin substitute, a thickener for
soups, in jellies, ice cream and other desserts, as a clarifying agent
in brewing, and for sizing paper and fabrics.
The
word "agar" comes from agar-agar, the Malay name for the algae
(Gigartina, Gracilaria) from which the jelly is produced. It is also
known as kanten, China grass, or Japanese isinglass. The various species
of alga or seaweed from which agar is derived are sometimes called
Ceylon moss or Jaffna moss.