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Embracing the advent of 'molecular gastronomy', an emerging food trend
date:Sep 29, 2012
material that can have properties ranging from soft and weak to hard and tough.

Additives used

Agar-agar
It is a natural gelling substance stemming from the cell walls of red algae; it has long been used in Asian cooking. The name agar-agar is of Malay-Indonesian origin and means jelly.

The agar-agar gel will retain its firmness even when subjected to temperatures grazing 85C (185F), unlike gel-based gelatin, which melts at 37C (99F). It does not impart flavour or smell to mixtures; it actua

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