Agar, scientific name agar, English name agar, also known as agar, frozen powder, swallow vegetable essence, powder, cold days. Agar has an extremely useful and unique properties in the application of food industry. Its characteristics: coagulability, stability, can form complexes with some substances and other physicochemical properties, can be used as a thickener, coagulant, suspending agent, emulsifier, preservative and stabilizer. It is widely used in the manufacture of granular orange and various beverages, jelly, ice cream, pastry, soft candy, canned food, meat products, porridge, silver ear bird's nest, soup food, cold food and so on. Agar in the chemical industry, medical research, can be used as culture medium, ointment base and other uses. Raw material: Gracilaria, purslane, stone cauliflower role: agar has coagulation, stability, can be used as a thickener, coagulant, suspending agent, emulsifier, stabilizer, preservative, adhesive, and biological culture medium. Uses: Agar is widely used in the manufacture of granulated beverages, rice wine beverages, fruit juice drinks, crystal fudge, shepherd's pie, luncheon meat, ham sausage, jelly pudding, ice cream, laminating cakes, eight treasures congee, gazpacho and so on. Agar is used in daily chemical industry for toothpaste, shampoo, facial cleanser, cosmetics, solid fragrance agent and so on. It also has a wide range of uses in medical research. Usage: Soak agar powder in cold water for about 3-5 hours, then put it into a pot and add the right amount of water to boil until all dissolved.