Agar in the food industry has an extremely useful unique nature.
The formation of complexes and other physical and chemical properties, can be used as a thickener, coagulant, SC, emulsifiers, preservatives and stabilizers. Widely used in the manufacture of beverages and orange capsules, Jelly, ice cream, cakes, candy, canned food, meat, rice pudding, white fungus birds nest soup food, cold food, etc.
Agar in the chemical industry, medical research, can be used for medium, cream-based and other uses.
While conducting biological experiments, the medium in the production of micro-organisms in the process, you can add agar as a coagulant to the liquid medium into a solid medium Or semi-solid medium. (Add a solid agar medium compared with the advantages of liquid medium is simple, easy to solve ventilation problems, for frequent observation and research.
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