Agar-agar is a product obtained from some seaweeds (red, brown), which, when mixed with fresh water, gives a delicate but persistent jelly that does not bloom when heated, like animal gelatin. It is used in the food, especially confectionery, industry (marshmallow, marmalade, etc.), as well as for the manufacture of sweet dishes (jelly, mousses, blancmange, jelly, etc.). In some cases, it is replaced by gelatin, although the gelling ability of agar is many times greater than gelatin. Agar is already gelled by mixing one part of it with 200 or even 300 parts of water.