Agar

**Agar ** // By: Mohamad Iswandi Bin Ishak //  Agar is a hydrocolloid extracted from red seaweeds that is widely used in the food industry. Agar have their unique properties such as high gel strength at low concentrations, low viscosity in the solution, high transparency in the solution, thermo-reversible gel and sharp melting temperatures.  Agar is extracted from several types and species of red seaweeds belonging to the //Rhodophyceae// class. These agar containing seaweeds are called agarophytes and the major commercial species are //Gracilaria//, //Gelidium// and //Pterocladia//. The agar content of seaweeds varies according to the conditions of seawater. Carbon dioxide concentration, oxygen tension, water temperature and intensity of solar radiation can have significant influence. Seaweeds are usually harvested manually by fishermen in low depths at low tides or by diving using appropriate equipment. After being harvested, seaweeds are placed under the sun to dry until they reach a humidity level that is ideal for processing.  An agar solution in hot water forms a characteristic gel after setting, with a melting point between 85º to 95º C and a gelling point between 32º to 45º C. This physical property makes the gel very useful as an additive when used in many applications in the food industry. <span style="line-height: normal; margin: 0in 0in 0pt; text-align: justify; text-indent: 35.4pt; text-justify: inter-ideograph;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> The example of food products that used agar like ice creams, puddings, flans, yogurts, fermented milk, sorbets, jams, beers, wines, vinegars and so on.