Description
A process that uses agar and carrageenan polysaccharides to form thermally reversible gels.
Technical
Agar dissolves at 85–95 °C, forming a hydrogen‑bonded network upon cooling to 20–25 °C, while carrageenan dissolves at 70–80 °C and crosslinks via cations (K⁺ or Ca²⁺) to create brittle or elastic gels. Gel strength increases linearly with concentration and is influenced by ionic strength, pH, and sugar content.
Science
Primary Reaction
Formation of a three‑dimensional polysaccharide network through hydrogen bonding (agar) and ionic crosslinking (carrageenan).
Sensory Profile
Aroma ()
neutralmildseaweed-likeslightly sweetcleansubtle oceanic
Origin & History
Civilization
Japanese, Korean, Chinese, Irish, European, American