The agar is the polysaccharide which from red algae plants and so on the gelidium amansii, gracilaria verrucosa extracts. Its principal constituent for gathers the galactose sulfuric acid fat. Makes the commodity has in the strip shape, some are powdery. The agar-agar most useful characteristic is between its condensation point and the melting point temperature difference is very big. It must heat up when the water to 95℃ only then starts to melt, after the melting solution temperature must fall to 40℃ when only then starts to coagulation solid medium, available carries on the high temperture raise not to melt, before coagulation when vaccinates, also dose not send the culture medium dies very hot. Therefore, the agar-agar is prepares in each living thing culture medium to apply the most widespread one kind of peptizer. The agar-agar density, usually is the liquid media 1～1.5％.
Agar-agar, systematic name agar, English name agar, other name agar, frozen powder, bird's nest essence, agar-agar, cold day. The agar-agar has one extremely useful unique nature in the food industry application. Its characteristic: Has the fixity, the stability, can and some materials forms physico-chemical properties and so on the complex compound.

Function: May serve as the thickening agent, the peptizer, the deflocculant, the emulsifier, the stabilizer, the antistaling agent, the bond and the biological culture medium.
Use: The agar-agar widely use in making a grain of drink, the rice wine drink, the fruit punch,the crystal soft suger, the kide of candy-like cake, the luncheon meat, the ham intestines, the fruit jelly pudding, the ice cream, mount flowered cake, eight precious ingredients gruel, cold food in sauce and so on. The agar-agar uses in the toothpaste in the date industry, washes sends the dew, washes the face the breast, the medicine scientific research, may make the culture medium, the medicine cream base an other uses.