Agar / kanten
A gelling polysaccharide extracted from red seaweeds, sold as kanten strips or powder; it sets firm at a low concentration and stays solid until about 85 °C.
Ingredients
1086 articles on substrates, cultures and additives.
Fruit, vegetables and seaweedsFruit, vegetables, roots, alliums, seaweeds and algae.
Dairy and eggsMilk by animal, cream, butter, milk powders, rennets, dairy additives and eggs.
Seaweeds