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Concept
Agar
Summary
Agar (ˈeɪɡɑːr or ˈɑːgər), or agar-agar, is a jelly-like substance consisting of polysaccharides obtained from the cell walls of some species of red algae, primarily from "ogonori" (Gracilaria) and "tengusa" (Gelidiaceae). As found in nature, agar is a mixture of two components, the linear polysaccharide agarose and a heterogeneous mixture of smaller molecules called agaropectin. It forms the supporting structure in the cell walls of certain species of algae and is released on boiling. These algae are known as agarophytes, belonging to the Rhodophyta (red algae) phylum. The processing of food-grade agar removes the agaropectin, and the commercial product is essentially pure agarose.
Agar has been used as an ingredient in desserts throughout Asia and also as a solid substrate to contain culture media for microbiological work. Agar can be used as a laxative; an appetite suppressant; a vegan substitute for gelatin; a thickener for soups; in fruit preserves, 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 red algae (Gigartina, Eucheuma, Gracilaria) from which the jelly is produced. It is also known as Kanten (寒天) (from the phrase kan-zarashi tokoroten (寒曬心太) or “cold-exposed agar”), Japanese isinglass, China grass, Ceylon moss or Jaffna moss. Gracilaria edulis or its synonym G. lichenoides is specifically referred to as agal-agal or Ceylon agar.
The application of agar as a food additive may have been discovered in Japan in 1658 by Mino Tarōzaemon ( ), an innkeeper in current Fushimi-ku, Kyoto who, according to legend, was said to have discarded surplus seaweed soup (Tokoroten) and noticed that it gelled later after a winter night's freezing. Over the following centuries, agar became a common gelling agent in several Asian cuisines.
Jelly seaweeds were favoured and foraged by Malay communities living on the coasts of the Riau Archipelago and Singapore in Southeast Asia for centuries.
Official source
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