More and more people are becoming aware of their diet and the impact it has on their health. It is therefore important for consumers to be able to interpret a product's label and understand what ingredients it is made from.

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.