Guar gum, a plant colloid, costs less than agar and is better suited for growing thermophilic bacteria, but is also more difficult to handle, being more viscous and less transparent. The bacterial polysaccharide xanthan is cheaper as well but forms weaker jellies that, as with carrageenan, might result in puncturing its surface. Other colloids, like alginate (from brown seaweed) and gellan gum (from a bacterium), don’t set solely based on temperature and require additives for gelation. These additives might interfere with microbial growth and make the preparation of those jellies less handy than agar plates.
The irony is that streaming SSR is supposed to improve performance by sending content incrementally. But the overhead of the streams machinery can negate those gains, especially for pages with many small components. Developers sometimes find that buffering the entire response is actually faster than streaming through Web streams, defeating the purpose entirely.
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