Agar

Agar is a mixture of several different carbohydrates and other materials extracted from red algae. Today it is manufactured primarily by boiling the seaweeds, filtering the liquid, and freeze-drying it in strands. Solid agar pieces can be consumed raw in salads; it can be used in many sauces as a thickening agent; or used to gel flavorful mixtures of fruit juices and sugar, stews, meats, and vegetables. Agar is consumed as a jellied sweet in Japan.

Agar forms gels at much lower concentrations than gelatin. Where commercial gelatin concentration is usually >3%, agar concentrations work well under 1% by weight. The jelly is somewhat opaque, as opposed to the clear gelatin, and it has a more crumbly texture. Formed agar melts at 185 degrees F/85 degrees C, therefore it does not have the "melt-in-your-mouth" quality of gelatin. Agar gels must be chewed. The higher melting point is often desirable for cool treats that do not melt in the summer heat as well as hot dishes.