Agar is a polysaccharide extracted from seaweed and is one of the most widely used seaweed gels in the world. It is widely used in food industry, pharmaceutical industry, daily chemical industry, bioengineering and many other aspects.

Agar-agar used in food can significantly change the quality of the food and improve the grade of the food. Its characteristics are: solidification and stability. It can form complexes with some substances and other physical and chemical properties. It can be used as thickener, coagulant, suspending agent, emulsifier, preservative and stabilizer.

Widely used in the manufacture of oranges and various beverages. For example: jelly, ice cream, pastries, soft candies, canned food, meat products, eight-treasure porridge, white fungus and bird's nest, soups, cold foods, etc. Agar is used in the chemical industry, medical research, and can be used as culture media, ointment base and other uses. But agar is generally used as an additive. It mainly increases the viscosity of liquids and has many benefits for the body. But it is not easy to eat often and often.