Agar is a polysaccharide that is extracted from the cell walls of red algae, particularly the species Gelidium and Gracilaria. It is widely used in both scientific and culinary applications. In laboratories, it serves as a nutrient medium for growing cultures of microorganisms, including bacteria, fungi, and algae. The substance solidifies when cooled, forming a gel-like consistency that is ideal for growing cultures at various temperatures.
In the food industry, agar is considered a vegetarian alternative to gelatin, which is derived from animal collagen. Agar is used in a wide variety of foods, including jellies, puddings, candies, and as a thickening agent in soups and sauces. It is also used in the production of vegetarian gummy candies, providing a plant-based substitute to the gelatin typically used in such products.
Agar is a versatile substance that has been used for centuries across different cultures for both culinary and scientific purposes. Today, it continues to be an essential material in microbiology, food production, and the culinary arts worldwide.