The seaweed Gracilaria isn't as popular as Eucheuma, Sargassum and Caulerpa, but it's a high-value commodity if properly harnessed for processing. A well-known derivative of processed Gracilaria is agar, a hydrophilic colloid which has a variety of uses. In the food business for instance, agar is used in making jellied desserts, as stabilizer in pie fillings, piping gels, meringues, icings, cookies and cream shells, anti-staling agent for breads and cakes and as thickening and gelling agent in poultry, fish and meat canning.

Orig, T. S. (1990, May 15). High-value seaweeds recommended. Manila Bulletin, p. 34.