Agar is produced from red algae, mined off Japanese coast. It is a dried powder, which is used in the kitchen, as a gelling agent. It replaces gelatin, which comes from animal and it is natural, healthy substitute for gelatin.
Agar is not a new product, but in Europe it was discovered and recognized relatively recently. For comparison – Japanese know agar for a long time, because since the XVII century. In recent times, it has become very popular because it is considered to be a healthy food, which is a substitute for synthetic, processed and unhealthy food.
Agar is used as a substitute for gelatin in creams, jelly, mousse, jams and other products.
Agar-agar is dissolved in temperature of 85-95 Celsius degrees, but it condenses in-32-35 degrees. So there is no need to put it in the refrigerator.
It is best to dissolve it in a glass of water, then add to e.g food which is cooked.More Info