Agar agar is widely used in bread industry, confectionery, dairy industry, microorganism culture medium, dental surgeon, pharmaceutical industry, meat industry and other industries. Agar agar has gelling, thickening and stabilizing properties, so it is mainly used as gelling agent, thickening agent and stabilizers. Agar agar is added to pie as additive and incremental agent to reduce cracks and dryness; it is added to sugar coating and icing as abherent; it is added to bread and deserts as softening agent; it is added to chocolate candy to make candy more delicious and reduce cracks; it is used in canned meat as coagulant and stabilizer to improve the mouthfeel and appearance and reduce cracks during transportation, especially when canned meat is semifluid, agar agar is necessary. For smoked and salted meats, agar agar is often used to protect the meat from losing flavors. In dairy industry, agar agar is used to reduce the dairy products from pulp and improve the thickness and slice ability of cheese.