Where is agar-agar obtained from?

Agar-agar is obtained from Option C, algae. It is extracted from the cell walls of certain species of red algae, including Gelidium, Gracilaria, and Pterocladia. These algae are harvested, washed, and then processed to extract the agar, which is a gelatinous substance primarily composed of polysaccharides. Agar-agar has a wide range of applications, including its use as a gelling agent in food preparation, particularly in desserts and confectionery. It is also utilized in microbiology as a solidifying agent for culture media, providing a stable surface for microbial growth. Due to its versatility, agar-agar has become an essential ingredient in various industries, including pharmaceuticals, cosmetics, and biotechnology. Its ability to form a stable gel at relatively low concentrations, along with its lack of flavor and odor, makes it highly desirable for use in numerous applications across different fields.