Agar is a polysaccharide extracted from seaweed and is currently one of the most widely used seaweed gums in the world. It has a wide range of applications in many aspects such as food industry, daily chemical industry, biological engineering, etc. The use of agar in food can significantly change the quality of food and improve the quality of food. The price is high. It is characterized by its physicochemical properties such as coagulability and stability. It can form complexes with some substances and can be used as a thickener, coagulant, suspending agent, emulsifier, preservative and stabilizer.