Gracilaria

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 produced accelerates the process.