Related structurally to carrageenan, this polysaccharide derived from certain species of red algae has been used in Japan since the 15th century.  It is processed by cooking and pressing the algae, freeze drying the residue into bars and then grinding it into a powder. It has stronger setting properties than gelatin.Agar forms gels at approximately 35 °C but once formed the gel does not melt below 85 °C.  It reduces sugar crystallization and acts as a stabilizer in icings, glazes and bakery fillings.  It is insoluble in cold water and slowly soluble in hot.  It is a source of fiber and can form gels in very small proportions and does so quickly. It can be used to make hot gelatins. If an agar solution is boiled, it will gel upon cooling.  Allow to rest for correct gelification. The gels are rigid, tough and can form at concentrations as low as .5%.  Agar gels are acid-stable in pHs ranging from 4.5 – 9.0.Applications: temperature resistant gels (agar agar resists heat up, making gelees stable at room temperature or hotter), fluid gels, and agar agar gels can be processed to a creamy “flan likein. consistency, without resetting completely