Agar Agar

Agar is a natural hydrocolloid extracted from various seaweeds. Because of its special gelling properties, especially its remarkable stability and hysteresis, agar has been widely used in food, medicine, chemical industry, textile, national defense and other fields.

Applications
Agar is a natural seaweed‑derived hydrocolloid. Thanks to its unique gelling performance, good stability and hysteresis property, it is widely applied in food, pharmaceutical, chemical, textile, defense and other industries.
In food, it works as extender, thickener, emulsifier, gelling agent, stabilizer, excipient, suspending agent and humectant for candy, pies, canned meat, fruit‑juice beverages, ice cream, yogurt, dairy cakes, etc. Its gel strength improves when combined with dextrin or sucrose.
Besides, agar is used for silk sizing, laxatives, adhesives, thickeners and pharmaceutical capsules. It also serves as bacterial culture medium, immobilized‑enzyme carrier, bacterial coating and electrophores medium