Agar agar is a hydrocolloid derived from the red algae of the Rhodophyceae class. It is insoluble in cold water but dissolves by stirring in boiling water. Once dissolved, it forms a gel when it starts to cool down. It is necessary to wait a day to stabilize the gel. However, this gel then becomes a stable end product that does not melt and does not release when heated to 85 degrees.

Thanks to this feature, it has become the savior of soft candy producers exporting to hot countries. Because it was able to provide stable products that retained their form in containers that were heated during transportation. This product, which was discovered in 1658 in Japan and spread all over the world, is now seen in many foods, including jelly and confectionery products. Especially in countries that do not want to consume gelatin.

One of the most important features of agar agar is that it can be effective at very low dosages. It can form firm gels without any ions. Therefore, although the unit price is relatively expensive, its use in low dosages still makes it a popular ingredient.

According to the production technology, there are different types of agar and gels with different properties.

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