According to a low gel strength agar of the invention, the molecules of agar are cut to short fragments, and the gel strength of the agar is adjusted to be 250 g/cm2 or below at 1.5 % agar concentration. Thus, even when the agar is used at a certain agar concentration or above, a soft gel having a low gel strength with no syneresis can be obtained. When the agar is contained in foods or cosmetics, special advantages, which are not obtainable with prior-art products, can be achieved.
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机译:根据本发明的低凝胶强度琼脂,将琼脂的分子切成短片段,并且在1.5%的琼脂浓度下将琼脂的凝胶强度调节为250g / cm 2或更低。因此,即使以一定的琼脂浓度或以上使用琼脂,也可以得到凝胶强度低,没有脱水收缩的软凝胶。当将琼脂包含在食品或化妆品中时,可以获得现有技术产品无法获得的特殊优势。
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