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Agar Agar is extracted from red seaweed (Gelidium/Gracilaria species) through alkaline treatment, hot water extraction, and freeze-thaw or alcohol precipitation, used as a gelling agent, thickener, stabilizer, and vegetarian gelatin substitute (INS 406) that creates heat-stable gels unaffected by acids, sugars, or salts. In the food industry, it provides superior gel strength, clarity, and thermal reversibility ideal for vegan desserts, bakery fillings, and dairy alternatives without syneresis or texture breakdown.
