Agar agar is a gel like substance, gained from the cell walls of some species of red algae, mainly from Tengusa and Ogonori. It’s responsible for forming the supporting structure in the cell walls of the mentioned species and is set free through boiling.
For the purpose of obtaining agar agar the first movement is to boil seaweed and the next steps are cooling, purifying and finally drying.
Agar agar could count as a substitution for gelatin and also thickener in different number of food and nonfood products that need to set.
Agar agar has no flavor, odor or color and is available in so many forms such as; powder, flake, bar and even granules.