Agar, also known as agar agar and kanten in Japan, is a red seaweed, where the flakes or powder are produced by cooking and pressing the sea vegetables and then freeze drying.Agar is tasteless and is not eaten on its own but used as a gelling agent. It is different from gelatine, the traditional gelling agent, in two ways. One is that it is not an animal product but a vegetable and two …

To read the rest of this article and for more information on ‘Natural News for Women’ please click here 

This entry was posted on Saturday, September 1st, 2007 at 12:50 pm and is filed under Ingredient Spotlights. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.