Use range of agar traits

Agar is a polysaccharide extracted from seaweed and is one of the most widely used seaweed gums in the world. It has a wide range of applications in the food industry, pharmaceutical industry, daily chemical industry, bioengineering, etc. Agar used in food can significantly change the quality of food and improve the quality of food. The price is high. Its characteristics: It has coagulability, stability, and can form complexes with some substances and other physical and chemical properties, and can be used as a thickener, coagulant, suspending agent, emulsifier, preservative and stabilizer. It is widely used in the manufacture of granules Granulated orange and various beverages, jelly, ice cream, pastries, fudge, canned food, meat products, eight-treasure porridge, white fungus bird's nest, soup foods, cold foods, etc. And other uses.

Agar is a gelatin product made from the algae Gelidium and Gracilaria. It is the most commonly used curing agent for microbial culture media. It is also used in meat, fish, poultry cans and cosmetics, pharmaceuticals and dentistry Medical. It is used as a clarifying agent in the brewing and wine industry, as a thickening agent when making ice cream, pastry and salad seasonings, and as a lubricant for metal drawing.