agar

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a·gar

 (ā′gär′, ä′gär′) also a·gar-a·gar (ā′gär-ā′gär′, ä′gär-ä′-)
n.
1. A gelatinous material derived from certain marine algae. It is used as a base for bacterial culture media and as a stabilizer and thickener in many food products.
2. A culture medium containing this material.

[Short for Malay agar-agar.]

agar

(ˈeɪɡə)
n
(Elements & Compounds) a complex gelatinous carbohydrate obtained from seaweeds, esp those of the genus Gelidium, used as a culture medium for bacteria, a laxative, in food such as ice cream as a thickening agent (E406), etc. Also called: agar-agar
[C19: Malay]

a•gar

(ˈɑ gɑr, ˈæg ər)

n.
1. Also, a′gar-a′gar.a gel prepared from the cell walls of various red algae, used in laboratories as a culture medium, in food processing as a thickener and stabilizer, and in industry as a filler, adhesive, etc.
2. a culture medium having an agar base.
[1885–90; < Malay agaragar]

a·gar

(ā′gär′, ä′gär′)
A jelly-like material obtained from marine algae, especially seaweed. It is used as a medium for growing bacterial cultures in the laboratory and as a thickener and stabilizer in food products.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.agar - any culture medium that uses agar as the gelling agentagar - any culture medium that uses agar as the gelling agent
culture medium, medium - (bacteriology) a nutrient substance (solid or liquid) that is used to cultivate micro-organisms
agar-agar, agar - a colloidal extract of algae; used especially in culture media and as a gelling agent in foods
blood agar - a culture medium containing whole blood as the nutrient
2.agar - a colloidal extract of algaeagar - a colloidal extract of algae; used especially in culture media and as a gelling agent in foods
gum - any of various substances (soluble in water) that exude from certain plants; they are gelatinous when moist but harden on drying
agar, nutrient agar - any culture medium that uses agar as the gelling agent
Translations
agar

agar

[ˈeɪgəʳ] agar-agar [ˌeɪgərˈeɪgəʳ] nagar-agar m inv
References in periodicals archive ?
Tips For a vegetarian version, use agar agar or Vege-Gel instead of gelatin.
For the coconut gelee, boil the coconut milk with salt and pepper, add agar agar, boil it, sieve it and add the gelatin.
Scallop and Avocado Panna Cotta with Cilantro Jalapeno Salad, Ciabatta Crostinis and Red Pepper Coulis from Scratch's Executive Chef Matt Lineback (serves 8) Ingredients: Panna Cotta 8 oz of scallop pieces 2 1/2 cups heavy cream 1 tsp agar agar 1 avocado Zest of 1 lime Salt and pepper to taste Jalapeno Cilantro Salad 1 bunch cilantro 1 jalapeno, sliced thin Juice of 1 lime Ciabatta Crostinis Ciabatta bread (or French batard) Olive oil Salt and pepper Red Pepper Coulis 1 red bell pepper 1/4 cup yellow onion, diced 1 garlic clove, sliced 1/2 cup olive oil 1 cup vegetable stock Salt and pepper to taste Instructions: To make the panna cotta, place the scallop pieces, heavy cream, lime zest and agar agar in a 1-gallon sauce pot and bring to a boil.
In e-mail correspondence, Miriam Wudowsky of the OK kosher certifying agency said, "Kosher gelatin is made from kosher fish and/or agar agar.
ingredients that have complicated or unclear names, such as agar agar, or hydrolyzed casein).
Soluble agar agar, new wheat germ stabilizers, organically grown dehydrated vegetables, soya/milk protein compounds, speciality starches - all are part of the extensive range of state-of-the-art ingredients supplied by G Fiske & Co Ltd
To make the gel, we use the setting powers of agar agar, an extract of marine algae.
Contract awarded for Amies transport medium agar agar gel with plastic without carbon hiposo.