There are many fields of application:
Confectionery (water dessert jellies, sweets, candies, fruit jellies, candy fillings, jellies, and jams)
Pastry and bakery (icings for pastries, cakes, and donuts)
Dairy products (yogurts, milk desserts, fermented dairy products)
Canned meat products (canned meat, meat in jelly)
The use of agar-agar in foods is based on its natural properties:
High gelling capacity
Wide PH working range
Resistance to heat treatment
Large hysteresis
No effect on flavors
Reversible gels
Gel stability
It can be used for other applications and specifications on request.