Gelling Properties of Agar - How exactly does it function

Agar Agar, the gelling agent that’s so nice, they named it twice! Agar Agar is a staple in most homes, being a natural and healthier substitute to Gelatine.?

But what makes it the way it is? Let’s dive a little deeper into its properties and how it works.?

Agar Agar is a hydrocolloid extracted from red seaweeds that is popularly used as a gelling agent in the food industry. And its performance as a gelling agent is outstanding among all the hydrocolloids. Agar Agar comes in several forms: Powder, Strips & Flakes. It has no flavour, odour or colour, so it can be used in a variety of different foods.

Gelling?

The most important property of Agar Agar is its ability to form reversible gels by simply cooling hot, aqueous solutions. The gelling portion of Agar Agar has a double helical structure. Double helices aggregate to form a three-dimensional structure framework which holds the water molecules within the tiny spaces of the framework. The interaction of these helices causes the formation of the gel.

Solubility

Agar Agar is insoluble in cold water, but it swells considerably, absorbing as much as twenty times its own weight of water. It dissolves readily in boiling water and sets to a soft gel at concentrations as low as 0.50% at 95 to 100 Degrees celsius. Special types of Agar Agar that pass through additional processes are soluble at lower temperatures between 85o to 90o C. They are marketed as Quick Soluble Agar or Instant Agar.