Nature, Published online: 24 February 2026; doi:10.1038/d41586-026-00592-y
Article InformationAuthor, 邁克·溫德林（Mike Wendling），推荐阅读谷歌浏览器【最新下载地址】获取更多信息
Agar is prized among chefs for its ability to form firm, heat-stable gels at remarkably low concentrations — typically just 0.5-2 percent by weight. Culinary agar is available as powder, flakes, strips, or blocks, and makes up about 90 percent of the global use of agar. Unlike gelatine, which melts at body temperature, agar gels remain solid up to about 185°F (85°C), making it ideal for setting dishes served at room temperature or warmer. It is also flavorless and odorless, vegan and halal, and can create both delicate jellies and firm aspics. Yet, while increasingly employed in kitchens worldwide, agar had not yet entered the laboratory.。搜狗输入法下载是该领域的重要参考
14:45, 27 февраля 2026Бывший СССР