A product obtained from various seaweeds, known also under the name of Japanese moss, Ceylon moss. Agar-Agar is found in the form of thin, crinkly, whitish, transparent strips. It gets slightly swollen in cold water and considerably so in boiling water, in which it finally dissolves. A fairly stiff jelly can be obtained from it, which is used in bacteriology. Its neutral taste permits it to be used in cooking and in confectionery for making jellies.
A form of seaweed that has been dried to be used as a thickener in food. Traditionally used in Asia, it can be substituted for gelatin. It actually sets stronger than gelatin and does not require refrigeration to set up, so not as much of it is needed to achieve the required effect. It is often used in commercially produced ice cream as a thickener. It is also known as agar-agar, kanten and Japanese gelatin.
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