agar-agar


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agar-agar

[a′gära′gär]
Etymology: Malay
a dried hydrophilic, colloidal product obtained from certain species of red algae. Because it is unaffected by bacterial enzymes, it is widely used as the basic ingredient in solid culture media in bacteriology. Agar-agar is also used as a suspending medium, as an emulsifying agent, and as a bulk laxative. Also called agar.

agar

, agar-agar (ag′ăr) (ag′ăr-ag′ăr) [Malay, gelatin]
1. A dried mucilaginous product obtained from certain species of algae, esp. of the genus Gelidium. Agar is unaffected by bacterial enzymes and therefore is widely used as a solidifying agent for bacterial culture media. It is used as a laxative because of its great increase in bulk on absorption of water. It is also used by vegetarians when recipes call for gelatin.
2. A culture medium containing agar.
3. A constituent of dental hydrocolloid impression materials.
References in periodicals archive ?
Agar-agar gelation follows a "crosslinked network" model.
The samples with starch had the texture of a yogurt for all the concentration, while the samples with agar-agar and carrageenan from the 0.
For the coconut sauce: In pot, combine coconut and agar-agar.
In separate pot, combine remaining water and agar-agar.
1 tablespoon Madras curry powder 1 stalk lemongrass, finely chopped Pinch of saffron Zest of 1 orange 1 cup apple juice 3 cups water 2 teaspoons agar-agar 2 teaspoons creme fraiche Kosher salt to taste
1 quart lobster stock 2 teaspoons agar-agar 2 teaspoons creme fraiche Kosher salt to taste
1 quart coconut water 2 teaspoons agar-agar 2 teaspoons creme fraiche Kosher salt to taste
Bring to a boil; add agar-agar and simmer for two minutes.
To serve: Spoon some agar-agar gelee onto the center of a plate and arrange some sliced tuna and sliced scorpion fish on top.
ingredients For the agar-agar gelee: 7 ounces fish consomme 1/4 ounce agar-agar, soaked in cold water 1 bunch minced chives 5 ounces Osetra caviar For the mizuku seaweed: 5 ounces mizuku seaweed * Juice of 1/2 lemon 1 1/2 tablespoons extra virgin olive oil 1 teaspoon soy sauce 1 1/2 tablespoons Riesling 1 tablespoon sake 3 teaspoons dashi broth 1 small shallot, peeled and minced Sugar to taste For the tuna and scorpion fish salad: 5 ounces tuna loin, sliced into papar thin strips 5 ounces scorpion fish * fillet, skinned and sliced into paper thin strips For the garnish: Sea urchin roe Osetra caviar * Available through Taro Fish Company at (905) 944-1377.