Agar is a natural polysaccharide colloid extracted from red algae seaweed. It is structurally composed of (1-3) -β-D-galactose and (1-4) -3,6-endo-α-L-galactose Composed of chain polymer. Agar and carrageenan. Alginate is the most widely used three seaweed gum in the world. It has been widely used in many fields such as food industry, pharmaceutical industry, daily chemicals, bioengineering, etc.

1. Fruit orange beverage When agar is used as suspension agent, the concentration of agar is 0.01-0.05%, which can make the particles suspended evenly. Agar is used in beverage products, its function is suspension force, so that the solid in the beverage is suspended evenly and does not sink. Its characteristics are long suspension time and shelf life, which can not be replaced by other suspensions. Good transparency, good fluidity, smooth taste without peculiar smell. 2. Fruit juice fudge The use of agar is about 2.5%. The transparency and taste of fudge made from agar and sugar are much better than those of other fudge. Agar is used in solid foods. Its function is to coagulate and form colloids. Agar is used as the main raw material to complex other auxiliary materials, such as sugar, sugar, spices and so on.

 3. Canned meat and meat products 0.2 to 0.5% agar can form a gel to effectively bind meat.

 4. Babao congee, Tremella bird's nest and soup food 0.3-0.5% agar was used as thickener and stabilizer.

 5. Cold food First, the agar is washed, brewed with boiling water to swell, and then picked up and added to the ingredients to eat.

 6. Gelatin Pudding and Sour Horn Cake Transparent and strong elastic gel can be made from 0.1 to 0.3% agar and refined galactomannan. 7. Jelly When agar is used as suspension agent and the reference dosage is 0.15-0.3%, the particles can be suspended uniformly without precipitation and stratification.

 8. Other industries: Beer clarifier Accelerating and improving clarification with agar as auxiliary clarifier