- Product Brand: Texturas - Country of Origin: Spain
- Product is shelf-stable and will ship via FedEx Ground service
- Availability: Usually ships within 1 business day
Gelatins are one of the most characteristic preparations in classical cuisine, and they have undergone greater evolution in modern cooking. Agar, a gelling agent, is extracted from a type of red algae used in Japan since the 15th century. In 1859, it was introduced to Europe as a characteristically Chinese food, and at the start of the 20th century it began to be used in the food industry. It is a source of fiber and can form gels in very small proportions. It can be used to make hot gelatins. Agar is presented in a refined powder. Mix while cold and bring to a boil, gelification is fast and once gelled, it can withstand temperatures of up to 80 °C (hot gelatin). Allow it to rest for correct gelification. In acidic mediums, it loses part of its gelling capacity.