Editing Agar (section)

==== Other culinary ====
[[File:00114jfCuisine of Bulacan Food Cakes Delicaciesfvf 30.jpg|thumb|''[[Crema de fruta]]'', a traditional [[Filipino cuisine|Filipino]] fruitcake, is made with an agar layer on top to keep the fruit components in place.]]
It can be used as addition to (or as a replacement for) [[pectin]] in jelly, jam, or marmalade, as a substitute to gelatin for its superior gelling properties, and as a strengthening ingredient in souffles and custards. Another use of agar-agar is in a [[Russian cuisine|Russian]] dish ''ptich'ye moloko'' ([[bird's milk]]), a rich jellified custard (or soft [[meringue]]) used as a cake filling or chocolate-glazed as individual sweets.

Agar-agar may also be used as the gelling agent in gel clarification, a culinary technique used to clarify stocks, sauces, and other liquids. [[Mexico]] has traditional candies made out of Agar gelatin, most of them in colorful, half-circle shapes that resemble a [[melon]] or [[watermelon]] fruit slice, and commonly covered with sugar. They are known in Spanish as ''Dulce de Agar'' (Agar sweets)

Agar-agar is an allowed nonorganic/nonsynthetic additive used as a thickener, gelling agent, texturizer, moisturizer, emulsifier, flavor enhancer, and absorbent in certified organic foods.<ref>[http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELPRDC5096516 Agar-agar Review Sheet] {{Webarchive|url=https://web.archive.org/web/20150620112844/http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELPRDC5096516 |date=2015-06-20 }}, USDA Organic Materials Review, April 1995.</ref>