Agar agar is a polysaccharide extracted from various types of red algae (Rhodophyceae), mainly Gelidium and Gracilaria. Agar (E-406) is standardized by the addition of sugars (dextrose or maltodextrin). It gels by itself without the addition of substances. Agar agar, with its neutral taste, is known for being used as a plant-based gelling and stabilizing agent. It thus replaces animal gelatin in culinary preparations (jelly, jam, flan, sorbets, etc.). It can also be used for dental impressions, culture media in microbiology, etc.