Agar-Agar is a natural macromolecule polysaccharide product extracted from seaweeds such as porphyra and Gracilaria etc. and refined by scientific methods. It is composed of Agarose and Agaropectin. The agarose is composed of (1-4)
linked 3, 6-anhydro -a-L-galactose alternating with (1-3)
linked-b-D-galactose. Agar-Agar is usually white or tiny yellow, free of smell or having light characteristic smell. It can't dissolve in cold water but can easily dissolve in boiling water and dissolve slowly in hot water.
Agar-Agar plays a special
important role in industry. The concentration of Agar-Agar can still form quite stable gel even the concentration fall to 1%.It is the necessary raw material of food industry, chemical industry and medical research.
Agar-Agar owns useful and specific characters: physical and chemical property are concretion, stability, can form complex together with other substances, can be used for thickener, coagulator, suspension agent, emulsifier,
widely used in producing granular orange beverage，jelly power, ice cream, soft candy, popsicle, meat, tomato sauce, coconut sauce, dry cheese, Eight ingredient porridge (sweet), white fungus and bird's nest, thick soup, cold dish etc.
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