One of the most important properties of agar is the fact that it has the highest hysteresisof all hydrocolloids. As we have talked about previously, hysteresis is the difference between a gel's gelling and melting temperatures. 

The gelling and stabilizing properties, without incorporating fat into the product and without being toxic or irritating to skin cells, have made agar an advantageous ingredient for the industry.

To develop the clarification technique, we can use egg white, gelatin or, as explained below, agar agar, also incorporating the benefits of the agar (suitable for vegans and vegetarians, homogeneous texture and greater conservation) to the broth.

Hispanagar has used the world's leading trade fair for organic food and agriculture to learn about new trends within this market niche and introduce Ecoagar, an eco-certified agar that has been manufactured while respecting natural resources.