Agar's gelling properties make it popular as a thickener, stabilizer, and texturizer in foods. It forms a stable gel at lower concentrations than animal-sourced gelatin. Unlike gelatin, agar gels do not melt when heated and re-cooling isn't required. This allows agar to be used for recipes involving both hot and cold ingredients. Common foods containing agar include jellies, desserts,... https://prachicmi.livepositively.com/understanding-the-various-uses-of-agar/new=1