Agar or Agar-agar is a product extracted from algae of the Gelidium and Gracilaria. It is the most commonly used curing agent for microbial culture medium. It is also used in canned meat, fish, poultry, cosmetics, drugs, and dental medicine. It is used as a clarifier in the brewing and wine industry, a thickener in making ice cream, pastry, and salad seasonings, a lubricant for metal wire drawing, etc.
Agar can absorb water in the intestine, expand the intestinal contents, increase the amount of defecation, stimulate the intestinal wall, and help improve constipation. Therefore, people who are often constipated can appropriately eat some foods containing agar. Agar is rich in minerals and vitamins, among which alginate substances reduce blood pressure, and starch sulfate reduces blood fat, which has a certain preventive and therapeutic effect on hypertension and hyperlipidemia.
Characteristics of high-quality agar
It is dry, white, bright, clean, transparent, elastic, tough, and robust fastness.
Characteristics of inferior agar
The color is yellow or dark, opaque, weak elasticity, hard and brittle, and not robust.