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Agar

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Thickening and Gelling Agents for Food

Abstract

Agar is the most ancient phycocolloid, a colloid extracted from seaweed, currently used by man as a gelling, thickening and stabilizing food additive.

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Authors
  1. R. Armisen
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Editor information

Editors and Affiliations

  1. Food Ingredients Division, FMC Corporation (UK) Ltd, 3C Harcourt Way, Meridian Business Park, LE3 2WP, Leicester, UK

    Alan P. Imeson (Technical Sales) (Technical Sales)

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© 1997 Springer Science+Business Media Dordrecht

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Armisen, R. (1997). Agar. In: Imeson, A.P. (eds) Thickening and Gelling Agents for Food. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2197-6_1

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  • DOI: https://doi.org/10.1007/978-1-4615-2197-6_1

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-5921-0

  • Online ISBN: 978-1-4615-2197-6

  • eBook Packages: Springer Book Archive

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