Introduce
Agar is a gelatinous substance extracted from red algae, commonly used in the food industry as a thickening agent and stabilizer. It is often used in the production of desserts, such as jellies and custards, as well as in the production of meat products, such as sausages and luncheon meats. Agar is also used in the production of certain dairy products, such as yogurt and cream cheese. Due to its ability to form a gel at relatively low temperatures, agar is often used as a vegetarian alternative to gelatin in food products. Additionally, agar is used in microbiology as a culture medium for bacteria and other microorganisms.
