High temperature and long time boiling will destroy the gel ability of agar. Therefore, the boiling temperature should be controlled after adding agar, generally at 105-109℃.
Although the texture is soft and tender, but the structure is weak and not solid, so it needs to be dried to remove some water and increase its toughness.
Agar has a long history of use as a traditional gel substance in jellies candies production, but with the rapid development of the food industry, adding only agar can no longer meet the taste requirements of consumers.
It is often mixed with other materials, such as gelatin, modified starch, fruit puree or melon fruit, etc. The crystal jelly candy made of agar and other materials has the advantages of variability and diversity, which is conducive to improving the flavor and taste and more easily loved by consumers.