Plant gel is a High Molecular weight (formula weight approximately 500,000) Polysaccharide gum produced by fermentation of a carbohydrate by pseudomonas Elodea, purified, dried and powdered. Plant gel will disperse in cold water. Dispersion is aided by use of warm/hot water. Plant gel can be used as a replacement for Agar Agar for many applications. Plant gel melts at 80 C to 100 C and gels at 10 to 50 C. Plant Gel is clear and no synerisis or weeping. Pant gel is pH tolerant from 3 to 10. Plant gel gelation is promoted by calcium chloride (fused). Plant Gel can be used for making clear gel, with rigidity, thermal stability, compatible with natural additives. Hence ideal for preparation of nutrient media for most microbial application and plant tissue culture work.With prominent gelling properly plant gel is widely used in food such as jelly, beverages, dairy products, jams, candy icing etc.