To set, the gelling agent in fruit, pectin, needs to be coaxed out.
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The gelatin was used as the gelling agent in marshmallows to hold their shape—just as they are made today.
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Sodium alginate is made from the walls of algae and is used as a gelling agent in foods like jellies, ice cream, and milkshakes.
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I learned that the United States is far from alone in its dedication to jellies: grass jelly in China, kanten in Japan and gulaman in the Philippines are all made from agar, a bouncy gelling agent extracted from algae.
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Gellan gum is initially used as a gelling agent, alternative to agar, in microbiological culture. It is able to withstand 120 °C heat. It was identified as an especially useful gelling agent in culturing thermophilic microorganisms.Chi Chung Lin, L. E. Casida, Jr. (1984): GELRITE as a gelling agent in media for the growth of thermophilic microorganisms.
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A non-animal derived alternative to gelatin is Pectin as a gelling agent or Cellulose for creating vegetable capsules.
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It is used as a thickener and gelling agent, and has E-number E427 in food and E499 in feed (pet food).
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Alcian Blue has been used as a gelling agent for lubricating fluids likely due to the stacking properties of this macrocylic aromatic compound.
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The peel can be used in the manufacture of pectin, a polysaccharide used as a gelling agent and stabilizer in food and other products.
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Experiments with the moss Physcomitrella patens, however, have shown that choice of the gelling agent – agar or Gelrite – does influence phytohormone sensitivity of the plant cell culture.
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Curdlan has numerous applications as a gelling agent in the food, construction, and pharmaceutical industries and has been approved as a food additive by the U. S. Food and Drug Administration.
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Hyperhydricity can be monitored by modifying the atmosphere of the culture vessels. Adjusting the relative humidity in the vessel is one of the most important parameters to be controlled. Use of gas-permeable membranes may help in this regard as this allows increased exchange of water vapor and other gases such as ethylene with the surrounding environment. Using higher concentration of a gelling agent, on top of the use of a higher-strength gelling agent may reduce the risk from hyperhydricity.
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For solid plate cultures of thermophilic microorganisms such as Bacillus acidocaldarius, Bacillus stearothermophilus, Thermus aquaticus and Thermus thermophilus etc. growing at temperatures of 50 to 70 degrees C, low acyl clarified gellan gum has been proven to be the preferred gelling agent comparing to agar for the counting or isolation or both of the above thermophilic bacteria.Lin, Chi Chung and Casida, L. E. (1984) GELRITE as a Gelling Agent in Media for the Growth of Thermophilic Microorganisms. Applied and Environmental Microbiology 47, 427-429.
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Locust bean gum (LBG, also known as carob gum, carob bean gum, carobin, E410) is a galactomannan vegetable gum extracted from the seeds of the carob tree and used as a thickening agent (gelling agent) in food technology.
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Among the components listed in Venoco's proposed fracking fluid for Monterey County was a gelling agent with a 60 to 70% concentration of "petroleum distillate blend." The exact mixture was unknown as it is proprietary to manufacturer Baker Hughes.
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They are known in Spanish as Dulce de Agar (Agar sweets) Agar-agar is an allowed nonorganic/nonsynthetic additive used as a thickener, gelling agent, texturizer, moisturizer, emulsifier, flavor enhancer, and absorbent in certified organic foods.Agar-agar Review Sheet, USDA Organic Materials Review, April 1995.
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The main causes of hyperhydricity in plant tissue culture are those factors triggering oxidative stresses such as high salt concentration, high relative humidity, low light intensity, gas accumulation in the atmosphere of the jar, length of time intervals between subcultures; number of subcultures, concentration and type of gelling agent, the type of explants used, the concentrations of microelement and hormonal imbalances.2 Hyperhydricity is commonly apparent in liquid culture-grown plants or when there is low concentration of gelling agent. High ammonium concentration also contributes to hyperhydricity.Franck T, Kevers C, Gaspar T, Dommes J, Deby C, Greimers R, Serteyn D and Deby-Dupont G (2004).
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Carrageenan is also derived from seaweed, and lacks agar's occasionally unpleasant smell during cooking. It sets more firmly than agar and is often used in kosher and halal cooking. Konjac is a gelling agent used in many Asian foods, including the popular konnyaku fruit jelly candies.
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Annin tofu with Osmanthus- honey dressing. In the traditional recipe, the primary ingredient are almonds, soaked and ground with water. The almond milk is extracted, sweetened, and heated with a gelling agent (usually agar). When chilled, the almond milk mixture solidifies to the consistency of a soft gelatin dessert.
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Applied and Environmental Microbiology, 47, 427-429 One needs only approximately half the amount of gellan gum as agar to reach an equivalent gel strength, though the exact texture and quality depends on the concentration of the divalent cations present. Gellan gum is also used as gelling agent in plant cell culture on Petri dishes, as it provides a very clear gel, facilitating light microscopical analyses of the cells and tissues. Although advertised as being inert, experiments with the moss Physcomitrella patens have shown that choice of the gelling agent - agar or Gelrite - does influence phytohormone sensitivity of the plant cell culture.Birgit Hadeler, Sirkka Scholz, Ralf Reski (1995): Gelrite and agar differently influence cytokinin-sensitivity of a moss.
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Aplets & Cotlets are small, gelatin-like confections baked in powdered-sugar around walnuts. They are similar in taste and consistency to Turkish Delight, on which they are based, but the pectin in the fruit acts as a gelling agent. Aplets are made with apples and Cotlets are made with apricots.
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Guar has many functions for human and animal nutrition, but the gelling agent in its seeds (guar gum) are the most important use. Demand is rising due to the use of guar gum in hydraulic fracturing (oil shale gas). About 80% of world production occurs in India, but due to strong demand, the plant is being introduced elsewhere.
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BHI typically contains infusion of beef or pig heart as well as calf brain, a source of amino acids (often either digested gelatin or other animal tissue), salt, disodium phosphate as a buffer, and glucose as a source of sugar. Many formulations for BHI agar also exist, in which agar is added as a gelling agent for growing plates of microorganisms.
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Lubrizol – a specialty chemical and petrochemical company wholly owned by Berkshire Hathaway since 2011. Painesville plant employs 350 and over 1200 employees in nearby Wickliffe, OH (its corporate headquarters) and 4,700 nation wide. Among its product is the gelling agent used to make hand sanitizer. AeroControlex – manufacturer of control valves, pumps and control assemblies for industries including aerospace, marine, and nuclear power generation.
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Wheat flour is composed of six main groups, carbohydrates, proteins, enzymes, lipids, minerals and vitamins. Flour is added to tomato soup to increase its viscosity. The starch in the flour acts as a gelling agent and increases the viscosity of the product. When starch granules found in the flour are heated in solution they become less ordered and begin to gel.
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The ', also known as the ', uses a mixture of refractory aggregate, hydrolyzed ethyl silicate, alcohol, and a gelling agent to create a mold. This slurry mixture is poured into a slightly tapered flask and a reusable pattern (i.e. the item used to create the shape of the mold) is used. The slurry hardens almost immediately to a rubbery state (the consistency of vulcanized rubber).
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The young shoots of common greenbrier are reported to be excellent when cooked like asparagus. The young leaves and tendrils can be prepared like spinach or added directly to salads. Being familiar with eating Smilax is a familiar trait in the South Carolina Lowcountry, where Smilax is often called 'chaineybriar.' The roots have a natural gelling agent in them that can be extracted and used as a thickening agent.
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Invented around 1900, Sterno is made from ethanol denatured by adding methanol, water, and an amphoteric oxide gelling agent, plus a dye that gives it a characteristic pink color. The methanol is added to denature the product, which is intended to make it too toxic for consumption. Designed to be odorless, a 7 oz (198 g) can will burn for up to two hours. It was discovered as a byproduct of the nitrocellulose manufacturing process.
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Jelly with pectin must be made with a minimum of 62% water-soluble solids and a minimum of 32% juice of the named fruit, and may contain an acid ingredient that compensates for the lack in the natural acidity of the fruit; the additional juice of another fruit; a gelling agent; food colour; a Class II preservative (such as benzoates, sorbates, or nitrites); a chemical to adjust the pH; and/or an antifoaming agent.
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The principal use of nitromethane is as a stabilizer for chlorinated solvents, which are used in dry cleaning, semiconductor processing, and degreasing. It is also used most effectively as a solvent or dissolving agent for acrylate monomers, such as cyanoacrylates (more commonly known as "super-glues"). It is also used as a fuel in some forms of racing. It can be used as an explosive, when gelled with several percent of gelling agent.
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The medication is extracted from the stem of the pineapple plant (Ananas comosus) by a standardised process, and each lot has to be analysed for its chemical composition. It contains a mixture of proteolytic enzymes, the main compound being stem bromelain. Bromelain is thought to be the active ingredient, but this has not been determined in studies. The gel basis contains water, polyacrylic acid as a gelling agent, and a disodium hydrogen phosphate/sodium hydroxide buffer.
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Sheet (or leaf) gelatin for cooking Gelatin or gelatine (from meaning "stiff" or "frozen") is a translucent, colorless, flavorless food ingredient, derived from collagen taken from animal body parts. It is brittle when dry and gummy when moist. It may also be referred to as hydrolyzed collagen, collagen hydrolysate, gelatine hydrolysate, hydrolyzed gelatine, and collagen peptides after it has undergone hydrolysis. It is commonly used as a gelling agent in food, medications, drug and vitamin capsules, photographic films and papers, and cosmetics.
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Kang K.S., Veeder G.T., Mirrasoul P.J., Kaneko T., Cottrell I.W. (1982) Agar-like polysaccharide produced by a Pseudomonas species: Production and basic properties. Applied & Environmental Microbiology, 43, 1086-1091. Its initial commercial product with the trademark as Gelrite gellan gum, was subsequently identified as a suitable agar substitute as gelling agent in various clinical bacteriological media.Shungu D, Valiant M, Tutlane V, Weinberg E, Weissberger B, Koupal L, Gadebusch H, Stapley E.: GELRITE as an Agar Substitute in Bacteriological Media, Appl Environ Microbiol.
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The main use for pectin is as a gelling agent, thickening agent and stabilizer in food. The classical application is giving the jelly- like consistency to jams or marmalades, which would otherwise be sweet juices. Pectin also reduces syneresis in jams and marmalades and increases the gel strength of low-calorie jams. For household use, pectin is an ingredient in gelling sugar (also known as "jam sugar") where it is diluted to the right concentration with sugar and some citric acid to adjust pH.
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North American F-100 Super Sabre deploying Napalm in a training exercise.Napalm is an incendiary mixture of a gelling agent and a volatile petrochemical (usually gasoline (petrol) or diesel fuel). The title is a portmanteau of the names of two of the constituents of the original thickening and gelling agents: co-precipitated aluminium salts of naphthenic acid and palmitic acid. Napalm B is the more modern version of napalm (utilizing Polystyrene derivatives) and, although distinctly different in its chemical composition, is often referred to simply as "napalm".
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3 374–379 Prof. J. E. Scott, the first person outside the dye Industry to crack the chemical secret of this dye comments: :"Probably no other dyestuff has been applied to such wide variety of problems in biology and medicine. On the other hand, no other dyestuff had such a chequered history as AB." In addition to its wide use as a stain Alcian blue has also been used in other diverse applications e.g. gelling agent for lubricating fluids, modifiers for electrodes, charged coating agents etc.
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Gellan gum is a water-soluble anionic polysaccharide produced by the bacterium Sphingomonas elodea (formerly Pseudomonas elodea based on the taxonomic classification at the time of its discovery). The gellan-producing bacterium was discovered and isolated by the former Kelco Division of Merck & Company, Inc. in 1978 from the lily plant tissue from a natural pond in Pennsylvania, USA. It was initially identified as a substitute gelling agent at significantly lower use level to replace agar in solid culture media for the growth of various microorganisms.
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The fully reduced compound can be prepared by dissolving stoichiometric amounts of sodium acetate and cobalt tartrate in ethanol with a gelling agent, drying and calcinating the resulting gel, and annealing it at 650 °C.Nur Khairani Samin, Roshidah Rusdi, Norashikin Kamarudin, and Norlida Kamarulzaman (2012), "Synthesis and Battery Studies of Sodium Cobalt Oxides, ". Advanced Materials Research, volume 545, pages 185-189. The compound (or ) can be obtained in the form of platelets up to 6 mm wide from metallic cobalt powder, by treatment with molten sodium chloride and sodium hydroxide at 550 °C.
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The digestive enzyme α-amylase is responsible for the breakdown of the starch molecule into maltotriose and maltose, which can be used as sources of energy. Amylose is also an important thickener, water binder, emulsion stabilizer, and gelling agent in both industrial and food-based contexts. Loose helical amylose chains have a hydrophobic interior that can bind to hydrophobic molecules such as lipids and aromatic compounds. The one problem with this is that, when it crystallizes or associates, it can lose some stability, often releasing water in the process (syneresis).
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Marshmallow rabbits in an Easter basket The traditional marshmallow recipe uses powdered marshmallow root, but most commercially manufactured marshmallows instead use gelatin in their manufacture. Vegans and vegetarians avoid gelatin, but there are versions which use a substitute non-animal gelling agent such as agar. In addition, marshmallows are generally not considered to be kosher or halal unless either their gelatin is derived from kosher or halal animals or they are vegan. Marshmallow creme and other less firm marshmallow products generally contain little or no gelatin, which mainly serves to allow the familiar marshmallow confection to retain its shape.
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The capsules are made in two parts by dipping metal pins in the gelling agent solution. The capsules are supplied as closed units to the pharmaceutical manufacturer. Before use, the two halves are separated, the capsule is filled with powder or more normally pellets made by the process of extrusion and spheronization (either by placing a compressed slug of powder into one half of the capsule, or by filling one half of the capsule with loose powder) and the other half of the capsule is pressed on. With the compressed slug method, weight varies less between capsules.
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Hesse worked in an unpaid capacity to assist her husband through preparing bacterial growth media, cleaning equipment and producing illustrations for publications. In 1881, while her husband was working in the laboratory of German physician and microbiologist Robert Koch, Hesse suggested that agar was preferable to gelatin for cultivating bacteria. She was aware of the properties of agar as a gelling agent that maintained its gel properties at warm temperatures through using it at home to make puddings and jellies. A neighbour who had lived in Java had introduced agar to her when she lived in the United States.
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To create foam latex, a liquid latex base is mixed with various additives and whipped into a foam, then poured or injected into a mold and baked in an oven to cure. The main components of foam latex are the latex base, a foaming agent (to help it whip into a froth), a gelling agent (to convert the liquid foam into a gel), and a curing agent (to turn the gelled foam latex into a solid when baked). A number of additional additives can also be added depending on the required use of the foam.Drexler, Donna.
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Solid and liquid media are generally composed of inorganic salts plus a few organic nutrients, vitamins and plant hormones. Solid media are prepared from liquid media with the addition of a gelling agent, usually purified agar. In vitro tissue culture of potato explants The composition of the medium, particularly the plant hormones and the nitrogen source (nitrate versus ammonium salts or amino acids) have profound effects on the morphology of the tissues that grow from the initial explant. For example, an excess of auxin will often result in a proliferation of roots, while an excess of cytokinin may yield shoots.
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Agar has been used as an ingredient in desserts throughout Asia, and also as a solid substrate to contain culture media for microbiological work. Agar can be used as a laxative, an appetite suppressant, a vegetarian substitute for gelatin, a thickener for soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing, and for sizing paper and fabrics. The gelling agent in agar is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from tengusa (Gelidiaceae) and ogonori (Gracilaria). For commercial purposes, it is derived primarily from ogonori.
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Alginate absorbs water quickly, which makes it useful as an additive in dehydrated products such as slimming aids, and in the manufacture of paper and textiles. It also is used for waterproofing and fireproofing fabrics, in the food industry as a thickening agent for drinks, ice cream, cosmetics, and as a gelling agent for jellies. Alginate is used as an ingredient in various pharmaceutical preparations, such as Gaviscon, in which it combines with bicarbonate to inhibit reflux. Sodium alginate is used as an impression-making material in dentistry, prosthetics, lifecasting, and for creating positives for small-scale casting.
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The gelling agent in aiyu seeds is pectin. Pectines are located in the transparent layer on the surface of seeds and not the inside of seeds, which is why they are extracted by washing and rubbing instead of grounding to a powder. The main component of the water extract was found to be LMP (low methoxy pectin), as opposed to high metoxy pectins prevalent in commercially used sources such as apples or citrus peels. LMP gels in presence of divalent cations, which are found in sufficient amount in water (when it's not distilled), thus causing a creation of jelly.
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Sphingomonas elodea is a species of bacteria in the genus Sphingomonas. This species is important to humans due to the fact that it produces gellan gum, a suitable agar substitute as a gelling agent in various clinical bacteriological media and especially important for the culture growth of thermophilic microorganisms in solid media. When the gellan gum-producing bacterium was first isolated from a natural lily pond it was classified as Pseudomonas elodea based on the taxonomic classification of that time. However, the gellan gum-producing bacterium was subsequently re-classified as Sphingomonas elodea based on the current taxonomic classification.
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Toilet rim blocks are marketed as disinfectants and deodorizers / air fresheners, allegedly also helping to prevent the buildup of limescale in the toilet bowl. The composition of toilet blocks can vary, but they may contain, among other components, borax (one of the ingredients of many detergents), hydroxyethylcellulose (gelling agent), troclosene sodium (disinfectant), sodium dodecylbenzenesulfonate (surfactant), sodium percarbonate (a form of oxygen bleach), sodium carbonate (washing soda) and various perfumes like e.g. limonene, butylphenyl methylpropional, and linalool. As in the closely related urinal deodorizer blocks, some of the ingredients have irritating effects when applied to skin, eyes, or when swallowed.
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At their disposal ground forces had access to B-52 and F-4 Phantom II and others to launch napalm, white phosphorus, tear gas and chemical weapons as well. The aircraft ordnance used during the war included precision-guided munition, cluster bombs, a thickening/gelling agent generally mixed with petroleum or a similar fuel for use in an incendiary device, initially against buildings and later primarily as an anti-personnel weapon that sticks to skin and can burn down to the bone. The Claymore M18A1, an anti-personnel mine was widely used, and is command-detonated and directional shooting 700 steel pellets in the kill zone.
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It was an integral part of the now defunct Orbitz soft drink. It is used as the gelling agent, as an alternative to gelatin, in the manufacture of vegan varieties of "gum" candies. It is used in plant-based milks to keep plant protein suspended in the milk. Gellan has also become popular in haute cuisine, and in particular in molecular gastronomy and other scientifically-informed schools of cooking, to make flavorful gels; British chef Heston Blumenthal and American chef Wylie Dufresne are generally considered to be the earliest chefs to incorporate gellan into high-end restaurant cooking, but other chefs have since adopted the innovation.
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Boric acid, in combination with polyvinyl alcohol (PVA) or silicone oil, is used to manufacture Silly Putty. Boric acid is also present in the list of chemical additives used for hydraulic fracturing (fracking) in the Marcellus Shale in Pennsylvania. Indeed, it is often used in conjonction with guar gum as cross-linking and gelling agent for controlling the viscosity and the rheology of the fracking fluid injected at high pressure in the well. Indeed, it is important to control the fluid viscosity for keeping in suspension on long transport distances the grains of the propping agents aimed at maintaining the cracks in the shales sufficiently open to facilitate the gas extraction after the hydraulic pressure is relieved.
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During the 1970s, researchers developed the sealed version or gel battery, which mixes a silica gelling agent into the electrolyte (silica gel- based lead–acid batteries used in portable radios from the early 1930s were not fully sealed). This converts the formerly liquid interior of the cells into a semi-stiff paste, providing many of the same advantages of the AGM. Such designs are even less susceptible to evaporation and are often used in situations where little or no periodic maintenance is possible. Gel cells also have lower freezing and higher boiling points than the liquid electrolytes used in conventional wet cells and AGMs, which makes them suitable for use in extreme conditions.
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The structure of an agarose polymer. Agar may have been discovered in Japan in 1658 by Mino Tarōzaemon (), an innkeeper in current Fushimi-ku, Kyoto who, according to legend, was said to have discarded surplus seaweed soup and noticed that it gelled later after a winter night's freezing. Over the following centuries, agar became a common gelling agent in several Southeast Asian cuisines. Agar was first subjected to chemical analysis in 1859 by the French chemist Anselme Payen, who had obtained agar from the marine algae Gelidium corneum.Payen, Anselme (1859) "Sur la gélose et le nids de salangane" (On agar and swiftlet nests), Comptes rendus …, 49 : 521–530, appended remarks 530–532.
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Braconnot, Henri (1825) "Recherches sur un nouvel acide universellement répandu dans tous les vegetaux" (Investigations into a new acid spread throughout all plants), Annales de chimie et de physique, series 2, 28 : 173-178. From page 178: … je propose le nom pectique, de πηχτες, coagulum, … ( … I propose the name pectique, from πηχτες [pectes], coagulum [coagulated material, clot, or curd], … ). It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent, particularly in jams and jellies. It is also used in dessert fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.
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In Russia, it is used in addition to or as a replacement for pectin in jams and marmalades, as a substitute to gelatin for its superior gelling properties, and as a strengthening ingredient in souffles and custards. Another use of agar-agar is in ptich'ye moloko (bird's milk), a rich jellified custard (or soft meringue) used as a cake filling or chocolate-glazed as individual sweets. Agar-agar may also be used as the gelling agent in gel clarification, a culinary technique used to clarify stocks, sauces, and other liquids. Mexico has traditional candies made out of Agar gelatin, most of them in colorful, half-circle shapes that resemble a melon or watermelon fruit slice, and commonly covered with sugar.
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Some jellies, such as redcurrant, or mint, are classic accompaniments to roasted meats such as turkey, game, and lamb. A traditional method for filtering the fruit from the liquid in a jelly is through the use of a muslin or stockinette "jelly bag", suspended by string from an upturned stool over a bowl to allow the straining to occur gently under the action of gravity. Jellies need to be strained very slowly and gently to ensure the clarity of the result, as forced straining by squeezing or pressing can lead to cloudiness in the jelly. Pectin is essential to the formation of jelly because it acts as a gelling agent, meaning when the pectin chains combine, they create a network that results in a gel.
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