What is the function of agar? Agar is a common thickener. Agar is mainly used to improve and increase the viscosity of food, maintain the color, aroma, taste and stability of food, improve the physical properties of food, and make The food has a smooth and palatable feeling.
Agar has an extremely useful unique property in applications in the food industry. Its characteristics: it has coagulability and stability, and can form complexes with some substances. It can be used as a thickener, coagulant, suspending agent, emulsifier, preservative and stabilizer. It is widely used in the manufacture of orange and various beverages, jelly, ice cream, cakes, soft sweets, canned food, meat products, eight-treasure porridge, white fungus bird's nest, soups, cold foods, etc.
Agar has coagulability and stability, and can be used as thickener, coagulant, suspending agent, emulsifier, stabilizer, preservative, adhesive, and biological culture medium. Agar is used in toothpaste, shampoo, facial cleanser, cosmetics, solid air freshener, etc. in the daily chemical industry.
It also has a wide range of uses in medical research: "Agar is a component of the cell wall, rich in minerals, carbohydrates, sulfates, calcium and other vitamins. Among them, alginates have the effect of lowering blood pressure. Lipid sulfate has a lipid-lowering function, and it also has a certain preventive effect on hypertension and hyperlipidemia."
Agar can increase the viscosity of food or form a gel, thereby changing the taste of food, and also has the effect of emulsifying, stabilizing or making a suspension. Although agar is widely used in the food industry, it needs to pay attention to the amount when using it. Don't overuse agar gum!
