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Gulaman
A dessert made from leche flan and gulaman from Baliuag, Bulacan
CourseDessert
Place of originPhilippines
Serving temperatureCold
Main ingredientsAgar
  •   Media: Gulaman

Gulaman, in Filipino cuisine, is a bar, or powdered form, of dried agar or carrageenan extracted from edible seaweed used to make jelly-like desserts. In common usage, it also usually refers to the refreshment sago't gulaman, sometimes referred to as samalamig, sold at roadside stalls and vendors.[1]

History

[edit]

Gracilaria, which produces agar, is known as gulaman, guraman, gulaman dagat, or gar-garao in Tagalog and in other languages in the northern Philippines.[2][3] It has been harvested and used as food for centuries, eaten both fresh or sun-dried and turned into jellies. The earliest historical attestation is from the Vocabulario de la lengua tagala (1754) by the Jesuit priests Juan de Noceda and Pedro de Sanlucar, where golaman or gulaman was defined as "una yerva, de que se haze conserva a modo de Halea, naze en la mar" (modern Spanish orthography: "una hierva, de que se hace conserva a modo de jalea, nace en la mar"; "an herb, from which a jam-like preserve is made, grows in the sea"), with an additional entry for guinolaman to refer to food made with the jelly.[4][5]

Gulaman can also be made from Eucheuma spp., which produces the similarly jelly-like carrageenan. Eucheuma is known as gusô or tambalang in Visayan languages. Use of gusô to make jellies among the Visayans has been recorded in the even earlier Diccionario De La Lengua Bisaya, Hiligueina y Haraia de la isla de Panay y Sugbu y para las demas islas (c. 1637) of the Augustinian missionary Alonso de Méntrida (in Spanish). In the book, Méntrida describes gusô as being cooked until it melts, and then allowed to congeal into a sour dish.[6]

Description

[edit]
Various types of flavored gulaman sold in plastic cups

Gulaman is now the chief Filipino culinary use of agar, which is made of processed Gracilaria seaweed (around 18 species occur naturally in the Philippines);[2][7] or carrageenan derived from other farmed seaweed species like Eucheuma and Kappaphycus alvarezii, which were first cultivated commercially in the Philippines.[1][8][9][10] Aside from Gracilaria and Eucheuma, they were also traditionally made from other species of edible seaweeds including Betaphycus gelatinus, Gracilariopsis longissima, Gelidiella acerosa, and members of the genus Agardhiella.[3][11]

It is usually sold dehydrated and formed into foot-long dry bars, which are either plain or coloured.[12] It is also available in powder form.[13]

Uses

[edit]

Gulaman bars are used in the various Filipino refreshments or desserts such as sago at gulaman, buko pandan, agar flan, halo-halo, fruit cocktail jelly, different varieties of Filipino fruit salads, black gulaman, and red gulaman.

Differences from gelatine

[edit]

The term gelatine (or "jelly") and gulaman are used synonymously in the Philippines, although they are very different products. While gelatine is an animal-derived protein, gulaman is a plant-derived carbohydrate[14] made from seaweed. This distinction makes gulaman suitable for those whose dietary restrictions exclude gelatine, such as Muslims or vegans.

Gelatine dissolves in hot water, but boiling water is necessary to dissolve gulaman. Unlike gelatine which sets at cold temperatures, gulaman sets at room temperature. While gelatine can melt at room temperature, gulaman is uniquely thermo-reversible[14] to its previous shape and form.

See also

[edit]

References

[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Gulaman

View on Grokipedia
from Grokipedia
Gulaman is a natural gelling agent extracted from red , particularly species of the genus , and is a staple ingredient in for creating firm, jelly-like textures in desserts and beverages. Derived from algae native to Philippine waters, gulaman—also known internationally as or agar-agar—forms a vegetarian alternative to animal-based , setting firmly even at without the need for refrigeration. In traditional preparations, it is typically sold in dried bars or powder form, which are dissolved in boiling water and sweetened to produce popular refreshments like sago't gulaman, a chilled drink combining tapioca pearls, brown sugar syrup, and cubed gulaman jelly, often enjoyed as a cooling palamig during hot weather. The Philippines produces agar primarily for domestic use in confections such as halo-halo and mais con yelo, with Gracilaria harvested from local waters supporting the local industry. Beyond , gulaman has applications in and due to its gelling properties, though its primary cultural significance remains in everyday Filipino food traditions.

Overview

Definition and Composition

Gulaman is a dehydrated product derived from edible seaweeds, primarily species of the genus for production or and Kappaphycus for extraction, commonly available in bar or powdered forms to produce jelly-like textures in culinary preparations. The term "gulaman" stems from Tagalog nomenclature for these seaweed-based gelling substances. In terms of composition, gulaman primarily consists of : derived from is a of , a linear neutral , and agaropectin, a branched sulfated component, while from and Kappaphycus features kappa-carrageenan as its main gelling . These products are frequently marketed in red, green, or clear varieties, incorporating added colors or flavors for visual and taste enhancement. Gulaman appears in solid bars that must be rehydrated in boiling before use or as fine powders suitable for direct dissolution and mixing. Notable commercial examples, such as Alsa Gulaman, rely on as the primary gelling agent. Sourced from within the phylum Rhodophyta, gulaman provides a plant-based, vegetarian, and vegan substitute for animal-derived .

Physical and Chemical Properties

Gulaman, derived from in red seaweed, forms a primarily through bonding between its linear chains, which aggregate into double helices upon cooling after dissolution in . Unlike some hydrocolloids that dissolve in cold , gulaman requires heating to approximately 85–95°C for complete solubilization, as it is insoluble in cold conditions. This mechanism relies on the thermo-reversible nature of its component, where the sets at (around 32–40°C) and can be melted and reset multiple times without degradation. The setting properties of gulaman gels exhibit a firm, brittle texture, particularly from agar sources, which maintains structural integrity up to approximately 85–95°C before melting, allowing it to remain stable in warm environments. In contrast, gels from carrageenan-based gulaman variants produce a softer, more elastic consistency due to their sulfated structures that form coiled helices. These properties stem from gulaman's plant-based composition, distinguishing it from protein-derived gelling agents. Chemically, in gulaman demonstrates stability across a range of 4–9, with optimal performance between 6–8, where ionic minimally affects formation. Synergistic interactions enhance strength; for instance, added sugars increase firmness by promoting tighter helical associations. Calcium ions strengthen through ionic crosslinking. This heat resistance, with melting points exceeding 85°C, enables gulaman to preserve its structure in tropical climates without refrigeration, supporting its traditional applications in hot regions.

Historical Development

Pre-Colonial and Early Records

Indigenous coastal communities in the harvested seaweeds such as (known as gusô in Visayan languages) and species from intertidal zones for use as food thickeners and medicinal remedies long before European contact. Oral traditions among groups in the and describe these seaweeds as essential for preparing jellies, soups, and poultices to treat ailments like digestive issues and skin conditions, reflecting empirical knowledge transmitted across generations in fishing-dependent societies. The earliest documented reference to such practices appears in the Diccionario de la Lengua Bisaya, Hiligueina y Haraya de la Isla de Panay (c. 1637), compiled by Augustinian missionary Alonso de Méntrida, which defines gusô—a reference to Eucheuma—as a seaweed boiled until it dissolves into a gelatinous substance for making desserts like blancmange, indicating established pre-Spanish culinary techniques in the Visayas. Early botanical surveys corroborate that these uses predated colonial records, with seaweed harvesting integrated into subsistence economies by the 16th century. In Tagalog-speaking coastal areas of , the term gulaman or guraman specifically denoted varieties, valued for their gelling properties in thickening native dishes and as remedies for fever and , as preserved in . By the mid-16th century, these seaweeds were staples in daily diets across the and southern , harvested seasonally for communal feasts and trade within archipelagic networks, well before widespread European agricultural influences. This foundational role evolved further under colonial administrations, incorporating new processing methods.

Colonial and Modern Evolution

During the Spanish colonial period, the term gulaman—referring to the gelling substance derived from —appeared in the first comprehensive written Tagalog dictionary, (1754), compiled by Jesuit priests Juan de Noceda and Pedro de Sanlucar, which documented its application in preparing desserts and confections. This formalization reflected the integration of indigenous practices into colonial culinary documentation, as gulaman bars were used to create jelly-like textures in sweets influenced by both local traditions and Spanish introductions like flan variations. In the 19th and early 20th centuries, gulaman production expanded through regional trade networks, with dried seaweed extracts like agal-agal (from Gracilaria species) gaining prominence as export commodities, building on earlier colonial exchanges that linked Philippine ports to Asian markets. Processed gulaman bars, sun-dried and molded for easier storage and distribution, emerged commercially in the early 1900s during the American colonial era, facilitating wider domestic availability for household use in beverages and desserts. Post-World War II commercialization accelerated with brands like Alsa (now under Unilever), offering flavored powder variants that simplified preparation and boosted popularity in urban markets. The modern era marked a shift to industrial-scale production in the Philippines, where gulaman transitioned from artisanal to mechanized processing; by 2004, carrageenan-based variants like JellyAce were highlighted in scientific assessments for their enhanced gelling properties in commercial desserts. This period also saw significant global exports of seaweed raw materials for gulaman production, with the Philippines emerging as a key supplier of Gracilaria for agar extraction, supporting international food industries. A post-1960s aquaculture boom, particularly in Gracilaria farming around Cebu, dramatically increased supply, transforming wild harvesting into sustainable cultivation and ensuring year-round availability for both local and export markets. In recent years, the Philippine seaweed industry has continued to evolve with government initiatives like the Philippine Seaweed Industry Roadmap 2022-2026, aimed at sustainable production of species including . As of 2024, the Bureau of Fisheries and Aquatic Resources allocated 1.06 billion to support farming development, addressing challenges such as climate impacts and enhancing supply for gulaman and global markets.

Production and Sourcing

Seaweed Varieties and Harvesting

Gulaman is primarily derived from extracted from certain red seaweed species, with (commonly known as gulaman dagat) serving as the main source due to its high agar content. Approximately 24 species and varieties of are recorded in Philippine waters, thriving in shallow coastal areas and providing the bulk of agar for traditional gulaman bars. While carrageenan-yielding seaweeds like Eucheuma denticulatum and dominate overall commercial seaweed cultivation in the , gulaman production focuses on agar sources such as Gracilaria. Other notable species include Gelidiella acerosa, harvested for its agarophycophyte properties in local contexts. Harvesting of these seaweeds traditionally involves wild collection from intertidal zones, where gatherers hand-pick fronds during low to minimize damage to stocks. In regions like the and the , this method targets natural beds of and Gelidiella, with collections peaking during the (December to May) when growth rates are optimal and weather favors drying. Seasonal cycles align with patterns, allowing for multiple harvests annually from resilient intertidal populations. Modern cultivation of gulaman seaweeds emerged in the early , shifting from wild harvesting to to meet rising demand and reduce pressure on natural stocks. Farmers propagate seedlings vegetatively, planting them on rafts or wooden stakes in sheltered coastal waters to promote branching growth over 45-60 days before harvest. Major production areas include in the , in , and regions like Zamboanga and the , where fixed off-bottom and floating line methods prevail. These cultivation efforts have historically supported coastal communities since pre-colonial times, when seaweeds were gathered for basic gelling needs. According to the Philippine Department of Agriculture, annual seaweed production reached 1.6 million metric tons of fresh weight in 2023, with Gracilaria species contributing to the local agar supply for gulaman despite comprising a smaller share of total output. However, production declined in 2024, with approximately 999,000 metric tons recorded in the first three quarters due to climate impacts and diseases like ice-ice, prompting revitalization initiatives such as the 2024 Philippine Seaweed Congress.

Extraction and Processing Methods

The production of gulaman, primarily derived from , involves distinct traditional and industrial methods focused on extracting , the key gelling component. In traditional Philippine processes, freshly harvested is first cleaned to remove sand, salt, and impurities by soaking in freshwater for several hours until softened. The seaweed is then boiled in large volumes of freshwater—typically in a 50-liter pan—for 30 minutes to 1 hour, depending on the quantity and freshness, to release the . The mixture is strained through filter cloths or to separate the viscous extract from solid residues, followed by cooling to form a . This is pressed using a screw press to expel excess water over half a day, then cut into strips or bars (approximately 1-2 cm thick) and sun-dried on trays for several days until brittle, yielding crude gulaman bars suitable for local use. Industrial extraction of from emphasizes efficiency and quality enhancement through alkaline pretreatment. The dried (reduced to 10% moisture via sun or mechanical drying) undergoes bleaching in dilute acid or freshwater washes to remove salts and pigments, turning it light brown. It is then treated with a strong alkaline solution (0.25-0.5 M NaOH at 80-90°C for 3-5 hours) to hydrolyze groups, converting L-galactose 6- to 3,6-anhydro-L-galactose for improved strength. The pretreated is extracted with hot (95-100°C at neutral ) under stirring for 2-4 hours, filtered to obtain the soluble , and the filtrate is concentrated. To purify, the solution is gelled, frozen slowly to form large crystals, thawed, and centrifuged or pressed to remove , resulting in a dry yield of 10-30% by dry weight of the . This process, while reducing overall yield compared to untreated extraction, produces refined with content as low as 0.02-0.3%. While extraction from other red seaweeds follows similar alkaline treatments (typically 5-10% KOH at 80-90°C for 1-2 hours) followed by filtration and precipitation using , such processes are distinct from traditional gulaman production and yield products not typically referred to as gulaman. In agar processes, final forms include sun- or oven-dried bars cut to 1-2 cm pieces for easy dissolution or milled powders for commercial blending, sometimes incorporating food-grade colors for variety.

Culinary Applications

Traditional Desserts and Sweets

Gulaman plays a central role in Filipino solid desserts and puddings, where its firm gelling properties create stable, non-melting textures ideal for tropical climates. In dishes like , gulaman is prepared as red or green cubes that add chewiness and structure to the layered mix of , fruits, sweetened beans, and leche flan. This iconic dessert, often enjoyed as a cooling treat, incorporates about ½ cup of gulaman cubes per serving, layered at the base before topping with and . Another staple is buko pandan salad, featuring pandan-flavored cubes combined with shredded young , tropical palm fruits, and sweetened cream for a creamy yet refreshing . The is made by shredding 0.70-ounce bars of green agar-agar and soaking them in 3 cups of juice for 30 minutes, then with 1 cup and pandan extract until dissolved, pouring into a dish to set, and cutting into ½-inch cubes. This preparation highlights 's versatility in absorbing flavors like pandan while maintaining firmness. Agar flan, also known as leche gulaman, offers a custard-like sweet using as the base for a no-bake alternative to traditional leche flan. It involves dissolving a yellow bar in boiled water and fruit syrup, mixing with beaten eggs, , and , then cooking briefly over low heat before chilling in caramel-lined molds topped with fruit cocktail. This provides a lighter, firmer texture suited to everyday indulgence. A unique variant uses sago't gulaman as a base, incorporating cooked pearls with set gulaman cubes for added chewiness in a thickened, chilled . Commonly featured in fiestas and snacks, these gulaman-based sweets emphasize communal sharing and resilience in hot weather, with the agar's heat-stable preventing sogginess.

Beverages and Refreshments

Gulaman plays a central role in Filipino chilled beverages, where its firm, translucent jelly cubes provide a cooling and textural element ideal for the . One of the most iconic drinks is sago't gulaman, a refreshing concoction featuring cooked pearls (sago) and cubed gulaman suspended in arnibal, a made from and water. This beverage is typically assembled by boiling sago until translucent, setting gulaman bars or powder into jelly and cutting them into bite-sized pieces, then combining both with the sweetened , often flavored with , and serving over crushed ice. Preparation of gulaman-based drinks emphasizes simplicity and portability, with the jelly often prepared in advance and added to liquids like sweetened water or coconut-based mixtures just before serving. The cubes float buoyantly, offering a chewy contrast to the smooth syrup without rapidly dissolving, which enhances the drink's longevity and flavor absorption over time. In the or palamig series—traditional street-side refreshments—these jelly pieces are incorporated into fruit-infused versions, such as those blended with , , or , creating vibrant, hydrating options sold in plastic cups during warm weather. Variations extend to coconut-centric drinks, where gulaman strips or cubes are added to fresh buko (young coconut) juice, sometimes combined with pandan extract for an aromatic twist, amplifying the natural sweetness and tropical notes. These beverages thrive as seasonal street foods, particularly in summer, when vendors hawk them as quick relief from the heat, with the gulaman's neutral base allowing it to harmonize with diverse sweeteners and fruits.

Comparisons and Distinctions

Versus Gelatin

Gulaman, derived from red seaweed such as species, is a plant-based consisting primarily of and agaropectin, making it a vegetarian and vegan-friendly gelling agent. In contrast, is a protein obtained through the of extracted from animal sources like bovine or porcine skin, bones, and connective tissues, rendering it unsuitable for vegetarians or those adhering to certain dietary restrictions. This fundamental difference in origin—plant versus animal—underpins their distinct biochemical properties and applications in food preparation. A key functional distinction lies in their gelling and melting behaviors. Gulaman forms a at room temperature, typically setting within 30-60 minutes without the need for , and it is thermo-reversible, melting only at temperatures above 85°C. , however, requires cooling to around 10-15°C to set, often taking 2-4 hours in a , and it melts readily at body temperature (approximately 35-40°C), which can cause issues in warmer environments. This heat sensitivity of makes gulaman particularly advantageous in tropical settings like the , where ambient temperatures frequently exceed 30°C, preventing unintended melting during storage or serving. In terms of texture and stability, gulaman produces a firmer, more brittle gel that maintains structural integrity even under moderate heat or pressure, ideal for sliceable desserts and beverages. yields a softer, more elastic and jiggling texture that is prone to in humid or warm conditions, limiting its reliability in non-refrigerated preparations. Gulaman's superior heat stability and vegetarian composition also position it as a preferred alternative in , kosher, and vegan adaptations of Filipino recipes, avoiding animal byproducts entirely while preserving traditional dessert forms.

Versus Other Plant-Based Gels

Gulaman, as a gelling agent derived from red seaweed extracts, frequently incorporates blends of and to achieve customized firmness and elasticity in Filipino desserts, allowing for more deformable and strain-resistant gels compared to those formed by pure alone. Pure , extracted primarily from species like or , produces clearer, firmer, and more brittle gels with higher gelling power but reduced elasticity, making it less versatile for applications requiring a softer texture. In contrast to derived from the plant Mesona chinensis (also known as black gulaman in the ), traditional gulaman is seaweed-based and yields a translucent, red-hued that maintains clarity in beverages and sweets. , an opaque, dark brown or black product often resulting from boiling the plant with starch and alkali, introduces a firmer, flavor profile and is prominently featured in Chinese-Filipino fusion desserts like and sago't gulaman for its cooling, earthy contrast. Gulaman requires boiling to dissolve—typically at 85–95°C—before cooling to form a gel, differing from pectin's reliance on acidity and high sugar content for activation without mandatory heat for gelling in some formulations. Similarly, while konjac glucomannan (from the konjac plant) also needs heat for dissolution, its gelation depends on alkaline conditions and results in highly thermoreversible, low-calorie structures less suited to the heat- demands of tropical Filipino recipes. Gulaman's agar-carrageenan composition provides superior stability in high-sugar environments, such as syrupy refreshments, where pectin's gels may soften or synerese under prolonged warmth.

Cultural and Nutritional Significance

Role in Filipino Cuisine

Gulaman holds a central place in Filipino culinary traditions as a versatile ingredient derived from local seaweeds, embodying the archipelago's resourcefulness in transforming abundant into everyday refreshments and desserts. It is a staple during , the afternoon snack ritual that fosters family and community bonding, and at fiestas, where it features in cooling treats to counter the . This integration highlights gulaman's role in sustaining cultural practices amid the ' island geography, where seaweed harvesting supports both sustenance and tradition. Regional variations in gulaman reflect the diverse ethnolinguistic groups across the , with Tagalog regions favoring species, known locally as gulaman dagat for its agar-producing qualities used in jellies. In contrast, Visayan areas often utilize , called gusô, which yields a firmer incorporated into local dishes. These differences influence preparations, such as in urban Manila's fusion adaptations blending traditional seaweed gels with modern flavors in street stalls and cafes. Socially, gulaman underscores Filipino hospitality and communal life through its prominence in street vending, particularly via sago't gulaman carts that offer affordable, refreshing drinks made with pearls and jelly. This vending practice empowers women vendors economically, providing daily profits that support family needs while enhancing social ties through community interactions. As a plant-based , it also reinforces a post-colonial culinary identity, offering an indigenous alternative to imported animal-derived products in daily rituals and gatherings. Gulaman extends its cultural reach through Philippine food festivals, where it is showcased in dishes like to celebrate national heritage. In the global Filipino , it serves as , evoking homeland nostalgia in events such as culinary showcases by Fil-Am communities, preserving identity amid migration.

Health Benefits and Nutritional Profile

Gulaman, derived from red seaweeds such as species, offers a low-calorie nutritional profile primarily composed of indigestible . Per 100 grams of dry powder, it provides approximately 306 calories, with 81 grams of carbohydrates, predominantly in the form of that contributes minimally to net energy intake due to its non-digestible nature. Protein content is low at around 6 grams, and fat is negligible at less than 0.5 grams, making it suitable for low-fat diets. The product is rich in , accounting for 50-80% of its dry weight, which functions as a soluble gel-forming agent. It also contains essential minerals from its origins, including iodine (up to 426 mg per 100 grams dry weight), calcium (around 500-700 mg per 100 grams), and trace amounts of iron and magnesium. Vitamins are minimal in purified . As a soluble fiber source, aids by promoting bowel regularity and acting as a mild through its bulking effect in the intestines. Its iodine content supports function by contributing to the synthesis of , essential for regulation. Antioxidant properties arise from algal polyphenols and , which help mitigate . Additionally, its low facilitates by slowing carbohydrate absorption and stabilizing blood sugar levels. Studies on carrageenan variants from related red seaweeds indicate potential to reduce absorption in the gut, leading to lower serum levels with regular dietary inclusion. Potential concerns include heavy metal contamination, such as or , in gulaman sourced from wild-harvested seaweeds due to environmental in marine habitats. Processed forms may contain added sodium, necessitating moderation to avoid excessive intake, particularly for those with .

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  71. https://pmc.ncbi.nlm.nih.gov/articles/PMC6941718/
  72. https://pubmed.ncbi.nlm.nih.gov/12810413/
  73. https://pmc.ncbi.nlm.nih.gov/articles/PMC7916668/
  74. https://www.nutritionvalue.org/Agar-agar_powder_by_TELEPHONE_BRAND_577147_nutritional_value.html
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