Extracted from a type of red algae (of the Gelidium
and Gracilaria genera), Agar is a gelling agent used in
Japan since the 15 th century. In 185 9, it was introduced
to Europe as a characteristically Chinese food, and at the
start of the 20th century it began to be used in the food
industry. It is a source of fiber and can form gels in very
small proportions. It can be used to make hot gelatins.

Characteristics: Presented in a refined powder. Mix
while cold and bring to a boil. Gelification is fast. Once
gelled, it can withstand temperatures of up to 80 °C (hot
gelatin). Allow it to rest for correct gelification.
In acidic mediums, it loses part of its gelling capacity.