Agar-agar is a jelly obtained from red algae. The gelling agent made by the cell walls of red algae, primarily fromtengusa (Gelidiaceae) and ogonori (Gracilaria). Agar Agar has been alternative to animal derived gelatine, and petri dishes to culture bacteria.
These gels are rigid, brittle as well as sharp melting and gelling points. Agar-agar uses in food applications.