Britannica Sources used in this answer

How are agar and carrageenan from red algae used in foods and laboratories?

Created from Britannica articles using AI. AI can make mistakes, so verify using Britannica articles.

“mermaid's wine glass” algae — Algae The macroscopic genus of algae known as *Acetabularia* is commonly called “mermaid's wine glass” because of the distinctive umbrella-like shape of the tips of its stalks.

Agar and carrageenan are phycocolloids extracted from red algae that serve essential roles in both the food industry and scientific research.1

Agar

Primarily derived from genera such as Gelidium and Gracilaria, agar is a versatile gelatin-like product.21
* Food Industry: It acts as a thickening and stabilizing agent in products like instant pie fillings, bakery icings, canned meats and fish, and various desserts. It is also used to clarify beer and wine.213
* Laboratories: Agar is a standard substrate for growing bacteria, fungi, and algae in pure cultures, as well as for eukaryotic cell culture and tissue culture.1

Carrageenan

Extracted from species such as Chondrus crispus (Irish moss), Eucheuma, and Iridaea, carrageenan is a key stabilizer.41
* Food Industry: It is used to thicken and stabilize dairy products, puddings, imitation creams, syrups, and canned pet foods.1
* Other Uses: It serves as an emulsifying and suspending agent in cosmetics, medicines, and shoe polishes, and is used in curing leather.41