Agar agar in branch
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It is used as thickener, gelling and stabilizing agent in jams, jellies, fruit juices, compotes, pies, cream, ice cream, mayonnaise and other sauces.
Called Kanten in Japan, agar agar is extracted from red seaweed. After abundant washing, they are dried and then subjected to a boil. They provide a mucillage, dehydrated, is presented in the form of strips, transparent and intertwined.
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