Agar-agar is a gelling agent extracted from red seaweed. It is plant-based and a common halal alternative to gelatin.
Agar (E406) is a polysaccharide from red algae. It dissolves in boiling water and sets as it cools, firmer than gelatin and stable at warmer temperatures.
It contains no animal tissue. Halal and vegetarian confectionery, desserts and microbiology labs use it for that reason. If a sweet is gelled with agar instead of gelatin, the gelatin ruling disappears.
Commercial agar is washed and dried seaweed extract. No alcohol or animal enzyme step is required. Occasional blends sold as "agar powder" may mix in other gums — read the pack if you need pure agar.
Agar sets more firmly and at higher temperature than gelatin; recipes do not substitute 1:1 by weight without adjustment. For halal marshmallows and jellies, pectin and carrageenan are the other common plant options.
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