Agar powder is widely used in microbiology as a solidifying agent in culture media. It provides a stable gel structure that supports the growth of bacteria, fungi, and other microorganisms without being degraded by most microbes. Its high melting and low gelling temperatures make it ideal for maintaining culture plates at room temperature.

In food industry, agar powder serves as a natural thickener, stabilizer, and gelling agent. It is commonly used in confectionery, dairy products, and canned meats to improve texture and prevent syneresis. It is also a popular vegetarian alternative to gelatin in desserts, puddings, and jellies.

In molecular biology and biochemistry, agar is used in electrophoresis for separating DNA, RNA, and proteins based on size. The gel matrix allows charged molecules to migrate under an electric field, enabling analysis and purification.

Agar is also utilized in dental impressions and in the production of cosmetics for its emulsifying and texturizing properties. Additionally, it finds use in plant tissue culture media to support the growth of plant cells and seedlings under sterile conditions.