Agar-agar

Agar-agar is a gelatinous substance derived from red algae, primarily used as a thickening agent and stabilizer in food and laboratory settings. In cooking, it serves as a vegetarian alternative to gelatin for making jellies, puddings, and desserts. In science, it is commonly used as a medium for growing bacteria and fungi in petri dishes due to its ability to solidify at room temperature. Agar-agar is low in calories, high in fiber, and can be found in various forms, including powder and strips, making it versatile for both culinary and scientific applications.