Derived from seaweed
Agar is from the marine algae, Gracilaria. The seaweed is extracted with hot water, dried and milled
Agar or agar-agar is a jelly-like substance, extracted from red marine algae that has been popular across Asia for centuries – also known as China grass or Kanten. A versatile ingredient, it can be used to thicken jams, jelly, puddings, ice cream, soups or sauces.
Completely vegetarian, Agar can be used as a gelatine substitute. Used in the same manner (using a 1:1 ration, mixing with liquid to form a gel), you can get the same result and uses as gelatine. In fact, it can be preferable to gelatine as a solidifying agent in culture media because agar has no nutritional value so bacteria cannot feed off it. Solid agar is better for bacteria to grow because microbes can't degrade it.
Agar-agar is commonly used in processed foods such as doughnuts, jams, jelly, cheese, puddings, fruit desserts, meat products, cake fillings and icings, dry and canned soups and ice cream.
This product is: dairy free, egg free, ethically sourced, gluten free, gmo free, low fat, no added salt, low sugar, no artificial flavours, colours or preservatives, nut free, vegan and a source of fibre
