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The FoodOn Food Ontology
Last uploaded:
January 16, 2025
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| Preferred Name | agar | |
| Synonyms |
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| Definitions |
A complex mixture of polysaccharides extracted from species of red algae. Its two main components are agarose and agaropectin. Agarose is the component responsible for the high-strength gelling properties of agar, while agaropectin provides the viscous properties. LanguaL term definition: Food additive; technological purpose(s): bulking agent, carrier, coating agent, emulsifier, glazing agent, gelling agent, humectant, stabilizer, thickener. |
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| ID |
http://purl.obolibrary.org/obo/CHEBI_2509 |
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| comment |
LanguaL term definition: Food additive; technological purpose(s): bulking agent, carrier, coating agent, emulsifier, glazing agent, gelling agent, humectant, stabilizer, thickener.
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| alternative term |
agar
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| database_cross_reference |
http://www.langual.org/langual_thesaurus.asp?termid=B2983 Europe::406 Codex::406
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| imported from | ||
| label |
agar
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| prefixIRI |
CHEBI:2509
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| prefLabel |
agar
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| textual definition |
A complex mixture of polysaccharides extracted from species of red algae. Its two main components are agarose and agaropectin. Agarose is the component responsible for the high-strength gelling properties of agar, while agaropectin provides the viscous properties.
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