The difference between agar and xanthan gum is that agar is made of body fat and xanthan gum is made of chemical components. Xanthan gum makes agar gel less brittle and more elastic, so it is close to the taste and texture of gelatin. When the amount of xanthan gum is high, the gel becomes sticky and difficult to chew in the mouth. In addition, it can be combined with water because of its water retention.

Agar carrageenan xanthan gum, which is more viscous? Carrageenan originally originated in Callahan County in southern Ireland. Agar is a heteropolysaccharide extracted from algae, while gelatin is a product made of collagen and pectin is an acidic polysaccharide. Agar and gelatin can usually be used as components of the culture medium.

Industrial production began in the 20th century. At present, the main raw materials are red algae such as Eucheuma, Chaetoceros and Taxodium ascendens. According to the different sulfate groups on galactose residues, in chemical structure, sulfated or non-sulfated galactose and dehydrated galactose are alternately connected by glycosidic bonds and 1, 4 bonds, and the connected D galactose unit C4 has 1 sulfate groups. The molecular weight is above 200,000.

Carrageenan is expensive and used as a binder for drinks and meat. Xanthan gum is cheap and has a certain smell, and is generally used for grapefruit honey. Fish glue is usually put in cakes at West Point. I have seen a microbial Petri dish in agar powder, where konjac flour is put in the baked pasta, and gelatin dairy products are used more.