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Agar

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Food Gels

Part of the book series: Elsevier Applied Food Science Series ((EAFSS))

Abstract

Agar is a strongly gelling seaweed hydrocolloid composed of polysaccharides. The main structure of agar is chemically characterized by the repeating units of D-galactose and 3,6-anhydro-L-galactose, 1 – 5 with a few variations, as well as by a low ester sulphate content.6–9

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Authors and Affiliations

  1. Nagano State Laboratory of Food Technology, Kurita, Nagano, Japan, 380

    Tetsujiro Matsuhashi

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  1. Tetsujiro Matsuhashi
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  1. Unilever Research Laboratory, Colworth House, Sharnbrook, MK44 1LQ, Bedford, UK

    Peter Harris

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© 1990 Elsevier Science Publishers Ltd

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Matsuhashi, T. (1990). Agar. In: Harris, P. (eds) Food Gels. Elsevier Applied Food Science Series. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-0755-3_1

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  • DOI: https://doi.org/10.1007/978-94-009-0755-3_1

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-010-6825-3

  • Online ISBN: 978-94-009-0755-3

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