AGAR-AGAR

Agar is a gelatinous substance chiefly used as a culture medium for microbiological work. It is an unbranched polysaccharide obtained from the cell walls of some species of red algae or seaweed. It can be used as a laxative, a vegetarian gelatin substitute, a thickener for soups, in jellies, ice cream and Japanese desserts such as anmitsu, as a clarifying agent in brewing, and for paper sizing fabrics. The word agar comes from the Malay word agar-agar (meaning jelly). It is also known as kanten or agal-agal (Ceylon agar). Chemically, agar is a polymer made up of subunits of the sugar galactose. Agar polysaccharides serve as the primary structural support for the algae's cell walls.
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Noun
1. a colloidal extract of algae; used especially in culture media and as a gelling agent in foods
(synonym) agar
(hypernym) gum
(substance-holonym) agar, nutrient agar

(n.)
A fucus or seaweed much used in the East for soups and jellies; Ceylon moss (Gracilaria lichenoides).
  

An extract of seaweed (also know as Bengal isinglass and Japanese or Ceylon moss) from the Pacific and Indian Oceans. It comes in either small transparent strips or powdered form. The Japanese use it in soups. However, its most common use is in commercial food products such as deserts, soups, ice creams, and sauces. Probably, because agar-agar dissolves in water over low heat and upon cooling sets into a jelly.

agar-agar /'eigɑ:r'eigɑ:/
danh từ Aga, aga thạch trắng
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