A comparison test of the characteristics of texture of each gel, using agars for Japanese-style confections, general foods and culture, based on the instrumental measurement and the organoleptic evaluation
was made, and obtained the following results. 1) The agars to be used for culture and general foods formed a tough gel rich in elasticity. The agar to be used for Japanese-style confections was characteristic of flexible and soft sense of touch. 2) The texture of the agar gel, with the addition of sucrose, became harder and more tough. The agar to be used for the general foods was influenced more by the addition of sucrose than the agar for
Japanese-style confections. 3) The difference of the texture between the agar gel for Japanese-style confections and that for the general foods was discerned organoleptically. The hardness, cohesiveness and gumminess of the agar gel showed a positive correlation in the results of organoleptic evaluation and of instrumental measurement.