A white powder derived from red algae used to thicken, gel, emulsify, and stabilize. It is a natural vegetable gelatin counterpart. Creates firm, brittle gel and is the core ingredient to making fluids gels. Tolerates salt, sugar, alcohol and acid environments. Sets at 35°- 45°C. Melts again at 85°C. Agar is used in Asian desserts and can also be used in jellies, puddings and custards. It can be used as a stabilizer for whipped cream or meringue toppings. Usage level- 0.5-3%. Agar needs to be first dissolved in water (or another liquid like milk, fruit juices, tea, stock…) and then brought to a boil. It will set as the ingredients cool down. You cannot add agar powder directly into your food. Powder for Texture is a range of ingredients that are used to create a vast array of unique textures with foods and beverages. These ingredients are the basis for many molecular cuisine and mixology techniques. You may have seen the products on Canada AM, Global TV's 16 x 9, the Space Channel, etc. These ingredients are used in techniques like spherification, gelification, aeration, emulsification, etc. The world's best and most creative restaurants use unique ingredients to create signature, mind-blowing dishes.