Agar is a gelatinous substance made up of two components: agarose and agaropectin. Seaweeds are used to make agar. Agar dissolves easily in boiling water. Because molten agar solidifies at room temperature, it is used as a solidifying agent. Agar gel appears colorless and has a chewy texture at low concentrations. As a vegan substitute for gelatin, agar is a common ingredient in many Asian dishes. Agar is also used to solidify bacterial semi-solid culture media, as a thickening agent in pastries, ice creams, and other desserts, and as a clarifying agent in brewing and winemaking. Agar is also used in the canning of meat, fish, and poultry. The agar market is growing in popularity because it is the best alternative to gelatin for many applications.
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