Vol. 11, Special Issue 6 (2022)

Author(s):
Yash Hemant Pandya, Manish Bakshi and Anushka Sharma

Abstract:
Agar is a Japanese agarophyte seaweed that was first brought to the Far East and then to the rest of the world. It is a gel-forming polysaccharide that produces D-galactose when hydrolyzed with acid. The chemical structure of agar is comprised by its components namely agarose and agaropectin. The structure and relationship between these two polysaccharides is quite complex and decides the gelling ability of agar. The chapter discusses about seaweeds utilized for agar extraction as well as the industrial techniques for agar extraction and manufacture along with the filtration and dehydration techniques. The applications of agar in food technology are widespread and well-studied. The chapter presents the latest implications of agar in nanotechnology, pharmacy, and photographic silkscreen printings.