About 90 percent of the agar is produced for food applications, the remaining 10 percent is for bacteriological and other biotechnology uses.

Food Industries Applications

As coagulator thickening agent, emulsifier, anti-staling agent and stabilizer

In Fruit Juice Soft Candy

The transparency and taste of soft candy will become better than others as long as the formula is added by 0.8-1.5% of agar-agar. For example: Confectionery Jellies, Fruits Jellies, Fruits Slices, Jellies for Coating, Soft Gums, Hard Gums, Wine Gums, Marshmallows, Meringues, Caramels, Toffees, Angel Kisses, Turkish Delights.

In Bread & Cake: Owing to its water-holding function, adding proper agar-agar can prolong storage time of bread and cake and improve the color and their taste. Example: for Icings, Glazings, Whipped Creams, Piping Gels, Coatings, Cake Fillings, Pie Fillings Toppings, Bread, Butter Spreads, Jams, Marmalades, Honey Spreads.

In Dairy Set

Yoghurts, Stirred Yoghurts, Drinkable Yoghurts, Chocolate Milks, Puddings, Custards, Milk Desserts, Ice Creams, Sorbets, Mousses, Frozen Mousses, Milk Cheeses, Cheese Cakes.

In Dressings

Mayonnaises, Ketchups, Vegetable Sauces, Caramel Sauces Dressings

In Drinks

Soft Drinks, Fruit Juices, Healthy Drinks, Drinkable Jellies, Dietary Fiber Drinks

In Meat

can & ham: Adding 2% of agar-agar can form gel that can adhere effectively to scrap meat. Example: Canned Meat, Canned Poultry.

As a clarifier

In the clarifier of Beer:

As auxiliary clarifier, agar-agar can accelerate the speed of clarifying process and improve the effect of clarity.

Bacteriological and other biotechnology uses

Microbiological Applications

Culture Media, Media Analytics
Agar agar in the field of plant tissue culture is used as the growing interest in tissue culture as a standard method for propagation of orchids and other ornamental plants, vegetables, fruits and other agricultural products. The demand of agar agar has been increased as a culture media.

AGAR as a culture media
is widely used for practically all pathogenic and non-pathogenic bacteria and fungi because it’s not easy to metabolise and has a good gel firmness, elasticity, clarity, stability. Because of its high gellifying power and its vegetal origin, AGAR AGAR constitutes a natural non-toxic matrix for the formation of culture media in Microbiology.

Dentistry Application
In prosthetic dentistry, AGAR is used in the preparation of dental casts.

Biotechnological Industries Application
AGAR AGAR is useful as a laxative. When hydrated, it provides smooth, non-irritant bulk in digestive tract. It is also used in preparation of emulsions, suspensions, capsules and suppositories in surgical lubricants and as a suspending agent for Barium Sulphate Radiology.