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1. Agar (Agar or Agar Powder, E406, 9002-18-0) can be used as a thickener, coagulant, suspending agent, emulsifier, preservative and stabilizer.

2. It can be used in beverages, jellies, ice creams, cakes, candies, canned foods, meat products, eight treasures congee, silver ear bird's nests, shared foods, raw and cold foods and so on.

3. It is a polysaccharide extracted from seaweed.

As an agar manufacturer, agar is an indigestible polysaccharide. Agar is now widely used in jellies, cookies, tissue cultures, bacterial cultures, and as the best source of dietary fiber, it has now become the best source of high quality dietary foods. Known as agar or agar, it is used all over the world to provide a firm surface containing a growth medium for bacteria and fungi. Natural agar is firm, clear for jelly production and rich in iodine and trace elements and has mild laxative properties.

Method Of Application

Due to their density variance, flake and powdered agar need to be used in different proportions, here are some guidelines: Powdered agar can be substituted for unflavored gelatin in the same quantities in recipes. One teaspoon of powdered agar to one tablespoon of agar flakes. Typical usage levels are 1/2% water agar. The ability of agar to gel is influenced by the acidity or alkalinity of the ingredients it is mixed with. Acidic foods, such as citrus fruits and strawberries, may require higher amounts of agar. Some ingredients will not gel at all in these settings: (too acidic) kiwi, pineapple, fresh figs, paw paws, papaya, mango and peaches, which contain enzymes that break down the gelling ability (although cooked fruits seem to lose this effect), chocolate and spinach.

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