Agar is prized among chefs for its ability to form firm, heat-stable gels at remarkably low concentrations — typically just 0.5-2 percent by weight. Culinary agar is available as powder, flakes, strips, or blocks, and makes up about 90 percent of the global use of agar. Unlike gelatine, which melts at body temperature, agar gels remain solid up to about 185°F (85°C), making it ideal for setting dishes served at room temperature or warmer. It is also flavorless and odorless, vegan and halal, and can create both delicate jellies and firm aspics. Yet, while increasingly employed in kitchens worldwide, agar had not yet entered the laboratory.
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针对具体的合作方向，界面新闻以投资者身份致电拓斯达。相关工作人员回应称，双方基于各自业务，可合作的切入点较多，但目前合作仍处于规划阶段，具体合作方向尚未确定。
“天元兴”完成数千万元天使轮融资