Agar

Agar

Agar or agar-agar is a jelly-like substance, obtained from red algae. It is a mixture of two components: the linear polysaccharide agarose, and a heterogeneous mixture of smaller molecules called agaropectin.

Agar is used throughout the world in various applications such as a thickener in cooking, a health food supplement, and in scientific research, particularly in microbiology as a culture medium.

History

Agar was discovered in Japan in the 17th century by Minoya Tarozaemon. It was first subjected to chemical analysis in the mid-19th century by Anselme Payen, who had obtained agar from the marine algae Gelidium.

Production

Agar is produced from two species of red algae, Gelidium and Gracilaria. The algae are harvested by hand or by trawling, and are then washed to remove salt and sand, and then boiled to extract the agar.

Uses

Agar has many uses, but is most commonly used as a medium for growing bacteria and fungi. It is also used in cooking, particularly in Asian cuisine, as a thickener for soups and desserts. In recent years, it has also become popular as a health food supplement.

Health Benefits

Agar is a good source of calcium and iron, and is also high in fiber. It is also believed to aid in digestion and weight loss.

External links

• Medical encyclopedia article on Agar
• Wikipedia's article - Agar

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