Agar-Agar is produced from members of the Gelidiacae, Sphaerococcaceae and Rhodophyceae seaweed families. It is used in food as a gelling agent, although the resulting coagulation is rather brittle and not as effective as carrageenan or gelatin.
Typical products include ice cream and frozen desserts, meringue, icings, sweets, fondants, cream and milk, yogurt.