Agar agar is a natural, vegetarian gelatin substitute derived from red seaweed, primarily from species of the Gelidium and Gracilaria genera. Known for its exceptional gelling, thickening, and stabilizing properties, agar agar has been widely used for centuries in Asian cuisine and has gained global popularity as a versatile hydrocolloid. It forms a firm, heat-stable gel that remains solid at room temperature and melts only at high temperatures. Agar agar is flavorless, odorless, and rich in dietary fiber, making it an excellent ingredient in both food and industrial applications. Its natural origin and functional properties make it a preferred alternative to animal-based gelatin for vegan and vegetarian consumers.

Agar agar is commonly used in desserts such as jellies, puddings, and confectionery for its strong gelling ability. It is also employed as a thickener and stabilizer in dairy products, sauces, and dressings. In the microbiological industry, agar agar serves as a culture medium base for growing bacteria and fungi. Additionally, it finds uses in pharmaceuticals for making capsules and tablets and in cosmetics as a stabilizing agent in creams and lotions. Its plant-based origin makes it highly suitable for vegan, vegetarian, and clean-label products.