Agar are used as gelation agents and thickeners in many processed foods such as in the confectionery industry for the manufacture of jellies, ice cream, confectionery aspects, glazings, icings, piping jellies, salad dressings, etc. Agar can also be used in the production of various foods & beverages such as marmalade, bread, cakes, soft candies, and functions as coagulator, thickening agent, emulsifier, anti-staling agent, and stabilizer