Description
A heat‑stable polysaccharide from red seaweed that forms a rigid gel via double‑helical junction zones.
Technical
Agar agar consists of agarose and agaropectin; when heated above ~80 °C the polysaccharide dissolves, and upon cooling to 32–40 °C agarose chains align into double helices that aggregate into a three‑dimensional network held together by hydrogen bonds and van der Waals forces. Gel strength scales with concentration, allowing soft desserts at 0.2–0.5 % and firm, sliceable gels at 1.0–1.5 %.
Science
Primary Reaction
Physical gelation through hydrogen‑bond‑driven double‑helical junction formation
Sensory Profile
Aroma ()
neutralmarinesubtlecleanoceanic
Origin & History
Civilization
Japanese and Chinese peoples
Era
19th century onward