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Gelidium is a higher-grade agar used for creating culture mediums for the promotion of bacteria cultures. Use this product for science projects.
This can only be made from species of Gelidium because the resulting agar has a low gelling temperature (34-36°C) that allows the addition of other materials to the agar with a minimum risk of heat damage. Gracilaria and Gelidiella produce agars that gel at 41°C or higher. Bacterial agars must not contain anything that might inhibit the growth of bacteria, such as trace metals, soluble carbohydrates or proteins, nor should they contain any bacterial spores. They must not interact with any materials that must be added as nutrients for the bacteria under study. The gels must be strong and have good clarity.
In the baked goods industry, the ability of agar gels to withstand high temperatures means agar can be used as a stabilizer and thickener in pie fillings, icings and meringues. Cakes, buns, etc., and are often pre-packed in various kinds of wrapping materials often sticking to them, especially in hot weather. By reducing the quantity of water and adding Gracilaria a more stable, smoother, non-stick icing is obtained. |
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About 90 percent of the agar produced is for food applications (Gracilaria), the remaining 10 percent being for bacteriological and other biotechnology uses (Gelidium). Agar has been classified as GRAS (Generally Recognized As Safe) by the United States of America Food and Drug Administration, which set maximum usage levels depending on the application.
In the baked goods industry, the ability of agar gels to withstand high temperatures means agar can be used as a stabilizer and thickener in pie fillings, icings and meringues. Cakes, buns, etc., and are often pre-packed in various kinds of wrapping materials often sticking to them, especially in hot weather. By reducing the quantity of water and adding Gracilaria a more stable, smoother, non-stick icing is obtained.
Gracilaria is shelf stable meaning no refrigeration is required. Simply boil Gracilaria (agar agar) with water for 3 minutes, add your favorite fruit and chill. Gracilaria does not require refrigeration but chilling the finished product accelerates the process. |
