Agaragar isderived from Gracilaria (Gelidium species) bright red sea vegetablewith botanical name of Gleidium purpurascens

1.As gellingagent and stabilizer of candy, jelly, cakes, canned food, ham,sausage, etc.

2. As thickenerand stabilizer of jam, peanut butter, sesame, etc.

3. Asstabilizer of ice cream and other cold food.

4. As stagingsuspension and stabilizer of a variety of juices and beverages; Forsignificantly changing the food quality and improving foodquality.

5. Agar, as amarine natural polyose matter, is rich in abundant water-solublefood fiber, low in calorie, and has detoxification, skin care,lowering blood glucose and blood pressure, and promoting digestion.Thus it is widely accepted. In addition, agar is generally used asbacteria culture medium and micro-organism carrier in the medical,agricultural and biological engineering, and made into agarose andused in clinical diagnosis, biochemistry, microbiology,immunological analytical and research applications.