Agar agar in branch
It is used as thickener, gelling and stabilizing agent in jams, jellies, fruit juices, compotes, pies, cream, ice cream, mayonnaise and other sauces.
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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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