The most common application for Agar is the formation of gels. It is used in microbiological growth media at high usage levels (1–2%) as the solid substrate for nutrients. The extreme temperatures in the media sterilization process fully hydrate and activate the gelling functionality once the media is cooled. The gels formed by Agar in water systems are very high in gel strength but exhibit a brittle teF. Agar delivers a set texture and firmness to bakery glazes and icings that are applied warm to donuts and pastries. Agar is also used at lower usage levels to manage moisture in systems using other gelling agents. Thus although Agar gels have a tendency to exhibit syneresis, Agar can be used to manage syneresis from other gelling agents. At low usage levels, Agar is also used to aid in suspension in UHT-processed shelf-stable beverages because of its limited interaction with other functional ingredients (for example, proteins and fat emulsions).