Agar is a natural hydrocolloid extracted from several species of red algae, mainly the Gelidium, Gracilaria and Pterocladia types. The marked application increase in the use of agar within the food industry (for example, tin can produce, sweets, pastries, ice creams, etc) is widely spread because of its properties as a dispersing, stabilizing, thickening and gelling agent. It is widely used as a replacement of pectin and being vegetable gelatin of marine origin, it is the perfect substitute for animal gelatin, having ten times more jellification power. Other applications can be in the use of techniques for the micropropagation of plants.
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