Introduction:

        Agar has its special characteristic while used in food industry.  Its maily advantage is solidification and stabilization, and it can form the complex.  It can be used as thickener, coagulator, deflocculant, emulsifying agent, antistaling agent and stabilizer.  Agar can be widely used in food production such as drinking ,jelly, ice cream, cake, panocha, can, meat products, conjee, birds nest and so on.  And it also plays a role in chemistry, physic industry.

     Name:Agar        

     Loss on drying:12%              Humidity:0.6%

     Gel strength:1300g/cm2          Crozzle:1.4%

     Heavy metal(pb)<0.002           Arsenic<0.0005%