Agar

A hydrocolloid (or setting agent) derived from the cell walls of several species of red seaweed or algae, and widely used in Asian cuisine. It produces a firm and brittle set and has the advantage of retaining its gel structure up to a temperature of about 75°C (167°F). It can be used with other hydrocolloids, notably gelatine (see Jelly Sheets Recipe). It comes in powder form, is gluten free and vegan approved, and is also known as agar agar. It is available from Asian grocery stores and suppliers of specialised cookery or pastry equipment and ingredients. Hydrocolloids