Agar (also known as agar-agar) is a jelly-like substance that is derived from seaweed and is widely used in the food industry as a stabilizing and thickening agent. It is often used to make desserts, jellies, jams, and other confectionery items. Agar is also used as a gelling agent in soups, sauces, and stews. It is also used to make vegan-friendly alternatives to dairy-based foods such as ice cream, cheese, and yogurt. Agar is a popular ingredient in molecular gastronomy, as it is a quick and easy way to create edible gels in the kitchen.

CAS # 9002180
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