Agar is derived from seaweeds of the class Rhodophyceae. Agar – a world of products depend on it In Microbiology Biotechnology Food Industry, Pharmaceuticals, Dentistry, etc. It acts as a stabilizing thickening and gelling agent. Agar Agar is used as a 100% vegetarian substitute for Gelatin (manufactured from animal bones/skins) in the food industry. This usage is fast gaining ground due to the worldwide shift to products of vegetable origin. Agar-Agar has been used for many centuries as a high-performance gelling agent. Its ability to produce clear, colorless, odorless and natural gels without the support of other colloids has been long exploited by the food industry as a stabilizing and gelling agent. Agar-Agar gels at 35-45C and melts at 80-95C.