Description
Agar‑agar gelation is a thermoreversible process where agarose chains form a rigid, transparent gel upon cooling.
Technical
When heated to 85–90 °C, agarose dissolves and aligns into double‑helical junction zones. Cooling to 32–40 °C locks these junctions together, creating a polysaccharide network that can withstand temperatures up to 80 °C. Gel strength scales with concentration and is modulated by ionic strength and additives.
Science
Primary Reaction
Thermoreversible gelation of agarose via double‑helical junction formation
Sensory Profile
Aroma ()
neutralslightly sweetearthymarine-likeclean
Origin & History
Civilization
East Asian peoples
Era
19th century