Tag: Agarose

First discovered in the 17th century by a Japanese innkeeper, agar is a versatile, jelly-like substance. This unique material, often called agar-agar, is derived from red seaweed and has been a staple in both culinary and scientific fields for centuries.

According to scientific records, agar was first used in microbiology labs in the late 19th century due to its remarkable thermal properties. The most advantageous property of agar is its significant thermal hysteresis—a large difference between its melting and gelling temperatures. This unique feature has made agar a crucial and versatile gelling agent across various scientific and culinary fields.