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A polysaccharide produced commercially from red algae blonging to the family Rhodophyceae particullay from Gelidium and Gracilaria. Agar polysaccharide is composed of neutral polysaccharide (agarose), charged polysaccharide (agaropectin), and highly sulfated galactans. It is used as a food additive in icings, glazes, processed cheese, jelly, sweets and marshmallows. Agar is used for growing microorganisms while most species are unable to degrade it. Agar is resistant to high temperature, can form brittle gels and can hold a large number of soluble solids. It used as gelling, thickening, stabilizing and viscosity controlling agent for jellies, candies and jams.

It shows also many medical, pharmaceutical and industrial applications such as a laxative, an anti-rheumatic agent and for making dental impressions. Agarose is a neutral polysaccharide in agar and is used mainly in the separation of biological macromolecules. Also, it has antioxidative, antibacterial, antimutagenic and immune modulating activities.