Agar agar is a polysaccharide derived from the cell walls of red algae species, primarily Gelidium and Gracilaria. It has been used for centuries in Asian cuisine and is now a globally important food ingredient valued for its strong gelling properties. Agar forms firm, brittle gels at concentrations as low as 0.5-1.0%, and unlike gelatin, it sets at room temperature and is suitable for vegetarian and vegan applications.
The gel is thermoreversible but has a wide hysteresis between its melting and gelling temperatures. It provides excellent thermal stability. Agar is widely used in confectionery, dairy, bakery, and plant-based food manufacturing.
