Description
Agar is used in microbiology and bacteriology to make solid culture media for microorganisms; as an antistaling agent in bakery products, confectionery, meats and poultry; as a gelling agent is cosmetics, desserts and beverages; as a corrosion inhibitor; in sizing for paper and silks; in adhesives; in the dyeing and printing of textiles and fabrics; and as a protective colloid in ice cream, pet foods, health foods, laxatives, pharmaceuticals, dental impressions, lab reagents and photographic emulsions.
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