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Agar-Agar. A gelatinous substance, or hydrocolloid (q.v.), obtained from certain seaweeds or red algae and composed of a mixture primarily of complex carbohydrates (q.v.) and some proteins (q.v.). Partially soluble in warm water, it is readily soluble in boiling water and forms a firm gel (q.v.) on cooling. It finds extensive application as a solidifying agent in culture media used for microbiological tests, as a thickening agent in sauces, fillings (q.v.) and jellies (q.v.), and as a stabilizer (q.v.) in flat icings (q.v.).