Poligono de Silvota
Agar- Agar is a combination of polysaccharides made up of neutral molecules (agarose) plus others electrically charged (agaropectine). It is obtained from various types of red algae of the Rhodofyceae family.
Some of the properties inherent to Agar-Agar make it soluble in hot to boiling water; it forms a gel when it cools down which does not melt again until heated to 85ºC. Agar does not require the addition of any chemical agent. It shows a higher gel strength than any other hydrocolloid and it can be employed in an ample pH range. It can also be blended with other vegetable gums, carbohydrates and proteins.
Agar-Agar shows a yellowish white colour and it is produced in either powder or strip form. It is a non-calorie fibre as it\'s not digestible by the digestive tract: it is practically odourless and insipid.
The unique features of Agar-Agar make it an ideal product for use in food preparations, microbiology and molecular biology, amongst other uses.