Agarose is a polysaccharide formed by alpha and beta galactoses through 1-4 bonds that is extracted from Gelidium and Gracilaria algae.Its fundamental repeating unit, called agarobiose, builds long chains and its structure contains both charged groups (such as sulfates and pyruvates) and uncharged groups, all of which are responsible for the properties of agarose.

In addition to being increasingly used in kitchens across the world due to its multiple beneficial properties and as a bacteriological culture medium, the versatility of this hydrocolloid surprises us once again with a new use.

As previously reported in our article 'How and when agar was discovered', agar became a significant part of the oriental economy, as they have been using agar in food extensively since ancient times.