agar

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Agar

(ā`gər), the same as HagarHagar
or Agar
, according to the Book of Genesis, servant of Abraham's wife Sarah and mother of his eldest son, Ishmael. She and her son were sent out into the wilderness because of Sarah's jealousy. An angel aided her there.
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agar

(ä`gär, ā`–, ăg`är), product obtained from several species of red algae, or seaweedseaweed,
name commonly used for the multicellular marine algae. Simpler forms, consisting of one cell (e.g., the diatom) or of a few cells, are not generally called seaweeds; these tiny plants help to make up plankton.
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, chiefly from the Ceylon, or Jaffna, moss (Gracilaria lichenoides) and species of Gelidium, harvested in eastern Asia and California. Chemically, agar is a polymer made up of subunits of the sugar galactose; it is a component of the algae's cell walls. Dissolved in boiling water and cooled, agar becomes gelatinous; its chief uses are as a culture medium (particularly for bacteria) and as a laxative, but it serves also as a thickening for soups and sauces, in jellies and ice cream, in cosmetics, for clarifying beverages, and for sizing fabrics. See also RhodophytaRhodophyta
, phylum (division) of the kingdom Protista consisting of the photosynthetic organisms commonly known as red algae. Most of the world's seaweeds belong to this group.
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Agar

A major constituent of the cell walls of certain red algae, especially members of the families Gelidiaceae and Gracilariaceae. Extracted for its gelling properties, it is one of three algal polysaccharides of major economic importance, the others being alginate and carrageenan. Agar is composed of two similar fractions, agarose and agaropectin, in which the basic unit is galactose, linked alternately α-1,3-( d -galactose) and β-1,4-(α- l -galactose).

Agar is prepared by boiling the algae in water, after which the filtered solution is cooled, purified, and dried. It is an amorphous, translucent material that is packaged in granules, flakes, bricks, or sheets. One of its chief uses is as a gelling agent in media for culturing microorganisms. It is also used in making confections, as an emulsifier in cosmetics and food products, as a sizing agent, as an inert carrier of drugs in medicine, and as a laxative. See Culture

agar

[′äg·ər]
(materials)
A gelatinous product extracted from certain red algae and used chiefly as a gelling agent in culture media.

agar

a complex gelatinous carbohydrate obtained from seaweeds, esp those of the genus Gelidium, used as a culture medium for bacteria, a laxative, in food such as ice cream as a thickening agent (E406), etc.
References in periodicals archive ?
The Agar Agar Gum industry has also suffered a certain impact, but still maintained a relatively optimistic growth, the past four years, Agar Agar Gum market size to maintain the average annual growth rate of XYZ from XYZ million $ in 2014 to XYZ million $ in 2018, The analysts believe that in the next few years, Agar Agar Gum market size will be further expanded, we expect that by 2023, The market size of the Agar Agar Gum will reach XYZ million $.
4Add in Agar Agar to the liquid, whisk through and allow it to boil before pouring it into a tub and placing in the fridge to cool and set.
MAKE AHEAD Prepare up to 1 day ahead (agar agar can turn desserts watery if left for too long).
Agar agar, carrageenan, and other vegetable gums are vegetarian substitutes used in some products.
The UK market for hydrocolloides has grown substantially over recent years and G Fiske has a long established association with Setexam in Morocco, the world's largest producer of agar agar.
* 5g agar agar strips, soak in 3/4 cup of water for 10 minutes (china grass)
Add 4g of agar agar, bring back to the boil, simmer for two minutes and then set into a mould or ramekin of your choice.
2 vanilla beans, slit down the middle, or 1 Tablespoon real vanilla extract 1 cup vanilla-pecan or almond shake flavor amazake 10 ounces firm silken tofu, drained 1/4 cup vegan granulated sweetener(*) 1/8 teaspoon salt Pinch of nutmeg 2 Tablespoons canola oil 2 1/2 teaspoons agar or agar agar 3/4 cup water
To make the gel, we use the setting powers of agar agar, an extract of marine algae.
150g Jamon Iberico, Paleta or similar ham 4 ripe nectarines 500g fresh curd cheese 100g watercress 200g baby spinach 4 baby gem lettuces 2 large-bulbed spring onions FOR THE BALSAMIC GEL: 200ml balsamic vinegar 2tsp unrefined golden caster sugar 2g agar agar powder EXTRAS: A little extra-virgin olive oil METHOD: To make the gel, heat the vinegar and sugar until just about to boil, then remove from the heat and whisk in the agar powder.