Xylitol

These double helices are stabilized by the presence of water molecules bound inside the double helical cavity.In Indian cuisine agar agar is also known as “China grass” however this could be made from a combination of various other carbohydrates and not seaweed.Agar is a polymer made up of subunits of the sugar galactose. Agar polysaccharides serve as the primary structural support for the algae's cell walls.Agar consists of a mixture of agarose and agaropectin. Agarose is a thickeners, made up of the repeating monomeric unit of agarobiose.

To use agar agar flakes in recipes, traditional instructions call for 1 T. of agar flakes to every cup of water or juice, but these measurements may vary from recipe to recipe.The gelling agent is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from the genera Gelidium and Gracilaria, or seaweed. Commercially it is derived primarily from Gelidium amansii.

As a concentration gradient develops from the diffusion of the chemoattractant into the gel, various cell populations requiring different stimulation levels to migrate can then be visualized over time using microphotography as they tunnel upward through the gel against gravity along the gradient.In Philippine cuisine, it is used to make the jelly bars in the various gulaman refreshments or desserts such as sago gulaman, buko pandan, agar flan, halo-halo, the various Filipino fruit salads, black gulaman, and red gulaman.

The unusual and complex agar carbohydrates that form agar agar are extracted from gelidium species of Red Sea algae. Agar agar(E406) is also known by its Japanese name Kanten. This property lends a suitable balance between easy melting and good gel stability at relatively high temperatures. Since many scientific applications require incubation at temperatures close to human body temperature.

Agar-agar powder is a natural vegetable gelatin counterpart. White and semi-translucent, it is sold in packages as washed and dried strips or in powdered form.In Philippine cuisine, it is used to make the jelly bars in the various gulaman refreshments or desserts such as food additives, buko pandan, agar flan, halo-halo, the various Filipino fruit salads, black gulaman, and red gulaman.Although both polysaccharide classes share the same galactose-based backbone, agaropectin is heavily modified with acidic side-groups, such as sulfate and pyruvate.

Other food additives:   I(+)G      Sodium Alginate    Xanthan Gum