Concept
Agar
Related concepts (23)
Carrageenan
Carrageenans or carrageenins (ˌkærəˈɡiːnənz ; ) are a family of natural linear sulfated polysaccharides that are extracted from red edible seaweeds. Carrageenans are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. In recent years, carrageenans have emerged as a promising candidate in tissue engineering and regenerative medicine applications as they resemble native glycosaminoglycans (GAGs).
Gracilaria
Gracilaria is a genus of red algae (Rhodophyta) notable for its economic importance as an agarophyte, as well as its use as a food for humans and various species of shellfish. Various species in the genus are cultivated among Asia, South America, Africa and Oceania. Gracilaria contains the following subtaxa: Gracilaria abbottiana M.D.Hoyle Gracilaria abyssalis Gurgel & Yoneshigue-Valentin Gracilaria aculeata (Hering) Papenfuss Gracilaria aggregata Hooker f. & Harvey Gracilaria ambigua Greville Gracilaria apiculata P.
Stabiliser (food)
A stabiliser is an additive to food which helps to preserve its structure. Typical uses include preventing oil-water emulsions from separating in products such as salad dressing; preventing ice crystals from forming in frozen food such as ice cream; and preventing fruit from settling in products such as jam, yogurt and jellies. Some of these food additives may promote the growth of specific microorganisms in the gastrointestinal tract that can ferment them. The following hydrocolloids are the most common o