Functions:
1. In Japan, agar, as part of “kanten diet plan” is used to promote weight loss, since it supposedly has a satiating effect.
2. Agar capsules are sold as laxatives, because of its supposed bulk-forming properties.
3. Agar has been also used to lower blood cholesterol and glucose levels in individuals with diabetes mellitus.
4. Agar as a food additive is used as a thickener or “vegetable gelatin” or “vegetarian gelatin substitute.” It is used in pie fillings, meringues, ices, doughnut glaze, cream shells, sherbets, cream cheeses, canned and cured meats, sauces, noodles, baked products, soups, yogurts, cakes, ice creams, puddings, jelly candies and Japanese desserts, such as mitsumame and mizuyokan .
APPLICATIONS:
1) For food industry: in the manufacture of milk, soy sauce, mayonnaise, ketchup, salad, dessert cream yogurt, milk products, hard chocolate, gum, candy, etc.
2) For medicine: can be used for bacterial growth medium can provide a unique, pure and transparent gel growth of bacteria fermentation, mildew and other applications.
3) For health care: series more plays excellent role, is the natural green food, agar is selected from natural marine macrophytes seaweed, seaweed, seaweed gracilaria verrucosa vegetable.
4) For high quality cosmetics production: can be used as emulsion, shampoo, hair gel mask, emulsifier, toothpaste added to the product or as a matrix can make paste tissue is more perfect, good dispersion, and easy to wash.
5) For plant technology: many countries in the world use agar products plant and plant culture propagation of micro (such as flowers and seedlings, orchid cultivation) can provide long-lasting gel and nutrition.