Agar 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 cultures at room temperature or in incubators.

In food industry, agar serves as a thickener, stabilizer, and gelling agent in products like jellies, desserts, puddings, and canned meats. It is popular in vegan and plant-based foods as a substitute for gelatin.

Agar is also used in molecular biology and biochemistry for gel electrophoresis, particularly in DNA and RNA separation. Its porous structure allows for effective size-based separation of nucleic acids.

Additionally, it finds application in dentistry for making dental impressions and in cosmetics as a texture enhancer in creams and lotions.