A fucus or seaweed much used in the East for soups and jellies; Ceylon moss (Gracilaria lichenoides).
A gelatinlike substance, or a solution of it, prepared from certain seaweeds containing gelose (such as Ceylon moss, Gracilaria lichenoides or other seaweeds of the genera Gelidium, Ceramium, Pterocladia, and Eucheuma), and used for solidifying growth media in the artificial cultivation of bacteria, or as a gelling agent in foods; -- usually called simply agar, by abbreviation.
A seaweed based vegetarian alternative to gelatine, used as a stabiliser or thickener.
A thready substance obtained from several types of dried mucilaginous seaweeds and algae: Gelidium amansi (also called Japanese Isinglass), Euchema spinolum(Maccassar Agar Agar), Gigartina speciosa (Swan River Agar-Agar) and Gracilaria lichenoides(Ceylon Moss, Jaffna Moss). Sold whole, powdered or in sheets, Agar Agar is also called Sea Spirit and Sea Lettuce.
(Malaysian) A jelling agent made from a red-brown sea vegetable. It is used for making kanten and aspics. Kanten means "cold sky" in Japanese, and is an apt image for this refreshing dish.
Also known as kanten. Available as strips or flakes. It is a seaweed. We use it in flake form. It should not be stirred until it has softened in cool liquid and then brought slowly to a simmer. Don't boil. Once it simmers, stir occasionally until it appears to have dissolved. Agar-Agar "sets up" at room temperature. It is an excellent substitute for gelatin (an animal product).
Gelatin derived from seaweed
gelatinous solidifying agent extracted from algae ( Gigartina, Gelidium).
a colloidal extract of algae; used especially in culture media and as a gelling agent in foods
gelling agent made from seaweed.
A vegetarian alternative to gelatine. Derived from...
A white gelatin derived from a sea-vegetable, used in making aspics and jelly.
A vegetarian alternative to gelatine, based on seaweed and used as a stabiliser or thickener in many food products. It is sold in many of the large supermarkets in powder form, as flakes and as bars. For more information, see Ask the Chef.
Based on seaweed and used as a stabiliser or thickener in many food products, agar-agar is a vegetarian alternative to gelatine. It is sold in many of the large supermarkets in powder form, as flakes and as bars.
A clear, flavorless sea vegetable. It is freeze-dried, sold in sticks, flakes or powder, and used like gelatin.
Agelatinous extraction from various red algae used as jelling and stabilising agent in foods. Can be used in cold (non cooked) environment.
A setting agent obtained from seaweed. Widely used in Asia, for it sets without refrigeration. Available in powder form from chemists or in packets from Chinese grocers or health food stores. It is also sold in strands. Gelatine can be substituted, but texture will be different and the amount used varies.
is an odorless, tasteless sea vegetable. It is a natural thickener & an excellent substitute for gelatin.
seaweed used as a thickening agent, as is gelatin