Low gel strength agar-agar.

摘要

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/cm<2> 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.