Agar Agar is a natural gelling agent extracted from red algae, when activated it can be sculpted into pearls, spaghetti or sheet. Agar Agar’s gelifying properties are activated when a solution containing the extract is heated to 90°C. Gelification occurs when the solution is then cooled between 32°C and 43°C.
Agar Agar has been used for culinary purposes since 1658 when it was accidently discovered in Japan. To discover more about Agar Agar and other molecular gastronomy additives check out the Molecule-R Cookbook or our Blog.