A flavourless odorless, gelatin like substance made from seaweeds. Also called Chinese or Japanese Gelatin and Chines or Japanese Isinglass. It is used in some Oriental cooking for puddings, soups, and jellied foods.
Agar is used commercially as a gelling or stabilizing agent in jellies, dairy products, and canned meats and fish. Agar also has limited use in special diet or invalid foods.
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