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Gulaman, in Filipino cuisine, is a bar, or powdered form, of dried agar or carrageenan extracted from edible seaweed used to make jelly-like desserts. In common usage, it also usually refers to the refreshment sago't gulaman , sometimes referred to as samalamig , sold at roadside stalls and vendors.
They come in various flavors, and are commonly sold by street vendors as refreshments. Typical ingredients of the drinks include gulaman (agar), sago pearls, kaong, tapioca pearls, nata de coco, and coconut (including macapuno). They are usually anglicized as pearl coolers or pearl and jelly coolers. [1]
Agar is a popular gelatin substitute in quick jelly powder mix and prepared dessert gels that can be stored at room temperature. Compared to gelatin, agar preparations require a higher dissolving temperature, but the resulting gels congeal more quickly and remain solid at higher temperatures, 40 °C (104 °F), [ 14 ] as opposed to 15 °C (59 ...
Agar agar, the Malay word for a species of red algae. A natural vegetarian gelatin counterpart, agar-agar is used to make puddings and flavoured jellies like almond tofu , as well as fruit aspics . Ais kacang , also known as air batu campur or abbreviated as ABC, this dessert consists of a base of shaved ice, coloured syrup, and evaporated or ...
Green tea-flavored yōkan, a popular Japanese red bean jelly made from agar A blood agar plate used to culture bacteria and diagnose infection. Agar (/ ˈ eɪ ɡ ɑːr / or / ˈ ɑː ɡ ər /), or agar-agar, is a jelly-like substance consisting of polysaccharides obtained from the cell walls of some species of red algae, primarily from “ogonori” and “tengusa”.
Gracilaria, also known as irish moss or ogonori, [1] is a genus of red algae in the family Gracilariaceae.It is notable for its economic importance as an agarophyte meaning that it is used to make agar, as well as its use as a food for humans and various species of shellfish.
Nutrient agar is a general-purpose solid medium supporting growth of a wide range of non-fastidious organisms. It typically contains ( mass/volume ): [ 1 ] 0.5% peptone – this provides organic nitrogen
In cooking, a leavening agent (/ ˈ l ɛ v ən ɪ ŋ /) or raising agent, also called a leaven (/ ˈ l ɛ v ən /) or leavener, is any one of a number of substances used in doughs and batters that cause a foaming action (gas bubbles) that lightens and softens the mixture.