1. Amaranth paste is rich in colloid seaweed. Considered a substitute for isinglass, it is often used in desserts such as salads, vegetable pastes or jelly.

2. Agarwood is extracted from red brown algae. Raw agarwood is white and translucent. It can be purchased on the market in different forms such as powder, horn, strip, filament, etc. For food processing purposes, it can be used to make pudding, jelly, tea jelly, coffee jelly, etc. The texture is crisper than other food processing materials commonly used for coagulation. When using it, you need to heat it in water to about 90 degrees to dissolve it until the particles are no longer visible, and then add the sweet ingredients or fruits you want to add to it

3. The particles can be made into agar jelly, or The gel on top of the dessert. Many Japanese desserts and confections use a lot of vegetables.