Agar, scientific name agar, English name (agar), also known as agar-agar, Haidongcai, jelly powder, agar, agar, agar essence, agar, agar, shredded vegetables, is a kind of plant glue, commonly made from marine products such as eucheuma, agar, and gracilaria. It is a colorless, non-fixed solid that dissolves in hot water. It is widely used in the food industry and is also commonly used as a bacterial culture medium.

Agar is a polysaccharide extracted from seaweed and is one of the most widely used seaweed glues in the world. It has a wide range of applications in many aspects such as food industry, pharmaceutical industry, daily chemical industry, bioengineering, etc. Agar can significantly change the quality of food and improve the grade of food when used in food.

Product usage

It has physical and chemical properties such as coagulation, stability, and the ability to form complexes with some substances. It can be used as a thickener, coagulant, suspending agent, emulsifier, preservative and stabilizer. It is widely used in making orange juice and various beverages, jellies, ice cream, cakes, soft candies, canned foods, meat products, eight-treasure porridge, Tremella bird's nest, soup foods, cold foods, etc.

Agar can be used as a culture medium, ointment base and other purposes in the chemical industry and medical research.

At the same time, when conducting biological experiments, in the process of making microbial culture media, liquid culture media can be converted into solid culture media or semi-solid culture media by adding agar as a coagulant. (Compared with liquid culture media, the advantages of solid culture media with agar added are simple operation, easy to solve ventilation problems, and convenient for frequent observation and research.)