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Agar-Agar is a natural high-molecular linear structure extracted from red algae such as gracilaria and gelidiume. As one of the three most extensively applied algal hydrocolloids in the world, it is used in the food, pharmaceutical, household chemical and bioengineering sectors.

In food industry, agar-agar works as a gelatinizer, thickener and stabilizer. It physically reacts with substance to form complexes and therefore is commonly used in beverage, jelly and puddings, ice-cream, chewy candy, canned food, meat product, fruit jam and dairy product. In Japan, agar-agar (Kanten) is clarified as dietary fiber and has more than 400 years of eating history.