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Approximately 90% of agar production is for the food industry, with bacteriological and biotechnological uses comprising the rest of the 10%. Agar is primarily a thickening agent; it has a broad gelling ability that restricts its use to 1% of its weight. Consequently, a very small quantity is ingested by humans; due to its indigestibility, agar is also used in special dietary formulations. It is used for confectionary, marmalades, bakery, fruit jellies, and canned products [131].