

Agar agar
Agar is powder obtained by extraction and drying of mucus substance which we get processing seaweed Gelidium. It is derived from polysaccharides which are accumulated in cell walls of red algae. It appears in the market in the form of dry, white to pale yellow powder. Colour depends on purity degree of substance. The word “agar” comes from agar-agar, the Malay name for algae (Gigartina, Gracilaria) from which the jelly is produced. It is also known as Kanten, Chinese grass or Japanese fish gel (isinglass). Various species of alga or seaweed from which agar is derived are sometimes called Ceylon moss or Jaffna moss.
Agar is used as laxative, vegetarian gelatin substitute, thickener for soups, in jellies, ice cream and other desserts (it is an important ingredient in desserts all over Asia) as well as clearing agent in production of beer. It is also used as supplement to the culture medium in which plant or bacterial cultures are grown under sterile conditions, i.e. as cultivating medium for microbiological testing and work. It also retains moisture – when mixed with water, it becomes a soft gel.
CAS: 9002-18-0
Molecular formula: (C12H18O9)n