Food-grade agar (also known as agar-agar or kanten), containing ≥80% dietary fiber, integrates gelling, thickening, and suspension functionalities in one, serving as an animal gelatin alternative. Resistant to high-temperature sterilization, forms gels with excellent transparency, and does not mask inherent food flavors. Can be compounded with CMC, guar gum, and others to enhance system stability. Widely used in candy, jelly, beverages, dairy products, canned foods, and other food productions.