Origin: Gelatinous substance derived by boiling a polysaccharide in red algae. It is a natural vegetable gelatin counterpart.
Application: This ingredient creates a brittle gel that is heat stable. Also used for fluid gels. Can also be used to clarify liquids (turning opaque liquids clear). Tolerates salt, sugar, alcohol and acid environments. Sets at 35°- 45°C. Melts again at 85°C. Agar is used in desserts and can also be used in jellies, puddings and custards. It can be used as a stabilizer for whipped cream or meringue toppings. Usage level- 0.5-3% . 900 Strength.