Stabilizers: Agar-Agar

It is extracted from red seaweed of the genera Gracilaria and Gelidum. It remains in a gel consistency up to 80°C / 176°F, breaking down at higher temperatures. It comes in a solid form and in a powder form. The powder form is recommended because it dissolves more readily in liquids, but it is not recommended for thick purées or liquids with a high fat content. It absorbs large amounts of water. It is activated by heat and its gelling effect is quick, because it gels as it cools down below 80°C / 176°F. It isn’t used in ice creams as much because its gel tends to be harder than desired. A variation on agar, called “chelated agar” produces smoother gels. Agar-agar is recommended for sorbets and sherbets.