|
gptkbp:instanceOf
|
gptkb:food
polysaccharide
gelling agent
|
|
gptkbp:alternativeName
|
agar-agar
|
|
gptkbp:appearance
|
white to yellowish powder or flakes
|
|
gptkbp:approvedBy
|
gptkb:Australia
gptkb:European_Union
gptkb:New_Zealand
gptkb:United_States
|
|
gptkbp:aroma
|
odorless
|
|
gptkbp:caloriesPerServing
|
very low
|
|
gptkbp:chemicalFormula
|
variable (polysaccharide)
|
|
gptkbp:component
|
agarose
agaropectin
|
|
gptkbp:derivedFrom
|
red algae
|
|
gptkbp:EC_number
|
gptkb:E406
|
|
gptkbp:flavor
|
tasteless
|
|
gptkbp:gelling_temperature
|
32–40°C
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
E406 (agar)
|
|
gptkbp:mainIngredient
|
none known
|
|
gptkbp:meltingPoint
|
about 85°C
|
|
gptkbp:origin
|
gptkb:Japan
|
|
gptkbp:regulates
|
gptkb:Codex_Alimentarius
|
|
gptkbp:solubility
|
soluble in hot water
|
|
gptkbp:source
|
gptkb:Gelidium
gptkb:Gracilaria
|
|
gptkbp:used_in
|
gptkb:dessert
microbiology
food industry
desserts
|
|
gptkbp:usedFor
|
appetizer
molecular gastronomy
laxative
stabilizer
thickener
vegetarian capsules
bacterial culture media
clarifying agent in brewing
ice cream stabilizer
jelly desserts
preserving eggs and fish
vegetarian gelatin substitute
|
|
gptkbp:vegetarian
|
true
|
|
gptkbp:bfsParent
|
gptkb:E400–E499_(thickeners,_stabilizers,_emulsifiers)
|
|
gptkbp:bfsLayer
|
7
|