Agar is produced from two species of red seaweed, Gracilaria and Gelidium. Agar reduces sugar crystallization in icings, forms bakery and confection gels, serves as a culture medium, and stabilizes bakery fillings.
- The strongest of the hydrocolloid gelling agents and is useful when firm gels are desired
- Stabilizes sugar in icings, fillings, and meringues
- Suspends particulates
- Useful for melt point management
- Creates gels that set upon cooling to 90°-103°F and remelt when heated above 185°.