Put 0.04 kg of agar powder into 1 kg of water, and the ratio of agar powder to water is 1: 25. Agar powder is a kind of fucoidan extracted from red algae such as agar, which has been used in China and Japan for more than 300 years. Agar is widely used in food, chemical industry, textile, national defense and other fields because of its special gelling characteristics, especially its remarkable stability, hysteresis and easy water absorption.

In the food industry, it has excellent functions as filler, thickener, emulsifier, gelling agent, stabilizer, excipient, suspending agent and humectant, and can be used to produce: crystal soft candy, shaped soft candy, aquatic products, canned meat, fruit juice drinks, rice wine drinks, milk drinks, fine products, milk cakes, jellies, puddings and so on. Agar and carrageenan are both extracts of seaweed and have different uses. Agar consists of agarose and agar pectin. Agarose, as a gelling agent, is a nonionic polysaccharide without sulfate (salt), and sulfate is a gelling component. Its macromolecules are β-D- galactopyranose residues and 3,6-α-L-galactopyranose residues alternately connected by 1 3 glycosidic bonds.