noun a gelatinous substance obtained from certain seaweeds, used in biological culture media and as a thickener in food preparation
Agar-agar is used in plant tissue culture for the propagation and growth of plant cells.
Agar-agar is a gelatinous substance derived from seaweed that is commonly used as a vegetarian substitute for gelatin in desserts and other food products.
Agar-agar is used in cosmetics as a thickening agent in products such as creams and lotions.
Agar-agar is used in the production of capsules and tablets as a binding agent.
Agar-agar is used in biotechnological processes for the cultivation and study of cells and tissues.
Agar-agar is used as a culture medium for growing bacteria and other microorganisms in laboratory settings.
Agar-agar is commonly used as a vegetarian substitute for gelatin in various culinary applications, such as desserts, jellies, and custards.
Agar-agar is utilized in food research and development to create stable gels and textures in products like confectionery, dairy, and meat alternatives.
Agar-agar is used in laboratories as a culture medium for cultivating microorganisms, such as bacteria and fungi, due to its ability to solidify at room temperature.