Agar agar
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A new event has just launched on Agar. Agar has been used as an ingredient in desserts throughout Asia and also as a solid substrate to contain culture media for microbiological work. Japanese isinglass, China grass, Ceylon moss or Jaffna moss. Gracilaria lichenoides is specifically referred to as agal-agal or Ceylon agar.
Over the following centuries, agar became a common gelling agent in several Asian cuisines. Agar was first subjected to chemical analysis in 1859 by the French chemist Anselme Payen, who had obtained agar from the marine algae Gelidium corneum. Beginning in the late 19th century, agar began to be used as a solid medium for growing various microbes. Agar was first described for use in microbiology in 1882 by the German microbiologist Walther Hesse, an assistant working in Robert Koch’s laboratory, on the suggestion of his wife Fanny Hesse. With its newfound use in microbiology, agar production quickly increased. This production centered on Japan, which produced most of the world’s agar until World War II. However, with the outbreak of World War II, many nations were forced to establish domestic agar industries in order to continue microbiological research.
The structure of an agarose polymer. This property lends a suitable balance between easy melting and good gel stability at relatively high temperatures. 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. Once ingested, kanten triples in size and absorbs water. It is also the main ingredient in mizu yōkan, another popular Japanese food.
It can be used as addition to or as a replacement for pectin in jams and marmalades, as a substitute to gelatin for its superior gelling properties, and as a strengthening ingredient in souffles and custards. Agar-agar may also be used as the gelling agent in gel clarification, a culinary technique used to clarify stocks, sauces, and other liquids. Mexico has traditional candies made out of Agar gelatin, most of them in colorful, half-circle shapes that resemble a melon or watermelon fruit slice, and commonly covered with sugar. An agar plate or Petri dish is used to provide a growth medium using a mix of agar and other nutrients in which microorganisms, including bacteria and fungi, can be cultured and observed under the microscope. Different algae produce various types of agar. Each agar has unique properties that suit different purposes.
