Agar melts at about 90 degrees and condenses to a solid at about 40 degrees, and is added to jellies and cool powders, so it can be said to be harmless. Can also be used as a suspending agent, emulsifier, stabilizer, preservative. Widely used in the manufacture of granular orange and a variety of beverages, jellies, ice cream, pastries, fudge, canned goods, meat products, porridge, silver ear bird's nest, soup food, cold food.