Agar

Structural description

Agar is extracted from red seaweed (mainly from Gelidium and Gracilaria genera) and is used in many foods as a gelling agent. Agar is a polymer of agarobiose, a disaccharide composed of D-galactose and 3,6-anhydro-L-galactose.

Activities and Uses

Highly refined agarose is an industrially important high value material and is extensively used in biotechnology and molecular biology applications (used as a medium for culturing bacteria, cellular tissues, and for DNA fingerprinting).

In the food industry field, Agarose is widely used as stabilizer, gelling agent and thickener (E number E406). Laxative properties and stabilizer of pharmaceutical products.