Esta alga tiene su origen en los mares del sur de África. Es incoloro, insípido y absorbe agua en cantidades de 200 y 300 veces su peso, formando una gelatina. También hay un producto comercial denominado «agar-agar». Se utiliza entre otras cosas como estabilizador de algunos alimentos y comestibles y para la realización de gelatinas.
Su poder gelificante es su gran baza pues, con muy poco polvo de gelatina en una proporción de agua abundante, da lugar a una gelatina muy dura y compacta; en caliente gelifica, a diferencia de la gelatina de colas de pescado que tiene que estar completamente fría para que cuaje.
También cabe destacar que gelifica zumos de frutas exóticas (como la piña) y que la gelatina normal no puede gelificar por la acidez de éstos zumos.
Por otra parte también se puede utilizar en la fabricación de gominolas.
No hace efecto para gelatinizar en contacto con productos grasos, como caldos sin desgrasar o productos aceitosos.
Para hacer gelatinas rígidas se deben de añadir a caldos hirviendo 16 gramos por litro, y para gelatinas más blandas para base de platos añadir 6 gramos por litro; tiene que cocer bien para que no aparezca el agar-agar en forma de puntos.
El agar-agar es una alternativa a la gelatina animal para quienes llevan una alimentación vegetariana.
Se puede adquirir en forma natural de alga o en polvo.
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