Agar-agar

Agar-Agar consists mainly of high molecular weight polysaccharides extracted from Gracilaria seaweed. Agar-Agar is a very popular food material, but its uses are not limited to the food industry, but also expanded to applications on biotechnical and medical science, healthcare and nutritional industry, manufacture of cosmetic products as well as agriculture. Agar-agar contains more dietary fibers than 80% compared with any other foods.

For example, Agar-Agar is chiefly used for making desserts, such as jelly, hard type yogurt, functional drinking jelly, etc. Agar-Agar is also a good medicine for constipation and diarrhea. None the less, it is uniquely used for bio-technological products such as culture medium for inspection of bacteria, gel for DNA analysis (agarose), and cell culture of the orchid. There are three types of Agar, such as strip type, bar type and powder type.