Agar - Amerigo Scientific

- Overview
  - The major gel forming componentin agar, agarose, consists of a linear chain of sequences of 1,3 linked β-D-galactopyranosyl units and 1,4 linkages to 3,6-anhydro-α-L-galactopyranosyl units. Gelation is done via the formation of double helices (Arnott, 1974). Agars properties are similar to gelatin as it is primarily used as a plating gel for microbial cultures (Lahaye, 1991). However, agar is a good substitute for animal-based gelatin in vegetarian foods and is easy to use in food gels in a similar way to the carrageenans. Common food applications of agar include: puddings, custards, and soft candies. Agar improves the texture of processed cheese and frozen desserts, and is also added to baked goods to inhibit staling. A creative food application uses agar-based gel cubes that are infused with fruit extract or wine to make a vegetable-based aspic (Armisén, 2009).
    
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- Properties
  - Categories
    
    Polysaccharides from Algae
    
    CAS Number
    
    9002-18-0
    
    MDL Number
    
    MFCD00081288
    
    Note
    
    There is no hazardous surcharge associated with this product.
    There is no special packaging charge associated with this product.
    
    * For research use only. Not for human or veterinary use
- Reference
  - Arnott et al (1974), The agarose double helix and its function in agarose gel structure, Journal of Molecular Biology, 90(2), 269-284,
    Lahaye et al (1991), Chemical structure and physico-chemical properties of agar, Hydrobiologia, 221, 137-148
    Armisén et al (2009), 4 - Agar, Editor(s): Phillips et al Handbook of Hydrocolloids (Second Edition), In Woodhead Publishing Series in Food Science, Technology and Nutrition, Woodhead Publishing, 82-107,