Agar is a polysaccharide substance extracted from the natural red alga. It is one of the seaweed gels that are the most widely applied in the world. Agar has had a history of hundreds of years as a food. In the 1950s, western countries began to produce agar powder by industrial means. Later, it is applied to food, cosmetics, pharmaceutical and many other fields. BLG selects excellent natural Gracilaria, Gelidium amansii and other seaweeds as the raw material of agar and performs refining and purification with scientific methods. The color of agar varies from white to pale yellow. It features the colloid feeling, has no smell or has a slight characteristic smell. It is insoluble in cold water and is soluble after boiling. 

Carrageenan, also called carrageenin, is an inhomogeneous watersoluble linear polysaccharide mainly extracted from the eucheuma, carrageen and hippuris varieties of red alga. The molecular structure of carrageenan is composed of sulfuric acid-based or non-sulfuric acid-based galactose connecting to 3,6-dehydrated galactose via α-1,3 glucosidic bond and β-1,4 glucosidic bond in an alternating way. The average molecular weight of carrageenan is 100-1,000 KDa. According to the location and distribution of sulfuric acid groups in the polysaccharide frame, carrageenan can be classified into types. At present, there are mainly four types of commercial carrageenan: Kappa carrageenan, Iota carrageenan, Lambda carrageenan and kappaⅡ carrageenan.

Curdlan is a white powder polysaccharide made from alcaligenes faecalis with the carbon source, the nitrogen source and microelements through fermentation, alcoholic extraction, filter press, drying and smashing. The molecular structure of Curdlan is linear glucan composed of D-glucose via β-1, 3 glucosidic bonds. Curdlan can form thermal irreversible gel, so it is also called thermal gel and condensed polysaccharide. Curdlan can form low-intensity thermal reversible gel after reaching 55℃ by heating, and can form thermal irreversible gel after reaching 80-145℃ by heating; the jelly strength of Curdlan is affected by the concentration, heating temperature and heating time; with good freeze-thaw stability, the elasticity of Curdlan gel is still good after thawing.

Gellan gum is a watersoluble anionic exopolysaccharide made through refinement, drying and grinding after pure cultivation and fermentation of carbohydrate with pseudomonas elodea. The main chain of Gellan gum polysaccharide is a linear tetrasccharide repeating unit, including (1→3)-D-glucose, β(1→4)-D-glucuronic acid, β(1→4)-D-glucose, and α(1→4)-L-rhamnose. Basically, there are two types of commercial gellan gums: naturally extracted gellan gum and low-acyl gellan gum. Naturally extracted gellan gum is also called high-acyl gellan gum. Its molecular structure includes the main chain composed of tetrasccharide repeating units and also includes branched chain groups. There is a glyceroyl at the location of C-3 of the first glucosyl group. There is an acetyl at the location of C-6 on the other half of the same glucosyl group. The low-acyl gellan gum is the product of natural gellan gum after the acetyl and glyceroyl are removed.

Amorphophallus Konjac is a perennial herb that belongs to the Araceae and Amorphophallus. Konjac powder is watersoluble macromolecular polysaccharide-glucomannan (Konjac Glucomannan) extracted from the tuber of konjac. Konjac glucomannan is composed of mannose and glucose. Their mole ratio is 1.6:1.0. The main chain is connected via β-1, 4 glucosidic bond. Branched chains are connected via β-1, 3 glucosidic bond. On average, each 9-19 sugar residues are combined via one acetyl in the form of ester. The main ingredient of konjac powder-water-soluble dietary fiber is hailed as the seventh nutriment. It features low calorie, low fat, high fiber, high viscosity and high repletion feeling.

Locust bean gum is a vegetable gelatin made from acacia tree seeds from the Mediterranean. It is white or pale yellow powder without odor or with slight odor. Refined locust beam gum solution is of good transparency. Locust bean gum can collaborate well with carrageenan, Xanthan gum and other hydrophilic colloids. They can mixed in a low dosage to improve the structure of gel. 

Xanthan gum is a high-viscosity watersoluble microbial exopolysaccharide mainly made from starchiness through specific biological fermentation, refinement, drying and smashing with the help of Xanthomonas. The primary structure of Xanthan gum is the main chain of β (1→4)-D-glucose linked in a linear way. There is a trisaccharide branched chain every other glucose at the location of C-3. It comprises a glucuronic acid residue that links the mannose unit at the end via (1→4) and links the second mannose on the main chain via (1→2). About 50% mannose residues at the end are acidified by acetone. Residues not at the end usually carry an acetyl at the location of C-6. About 20% mannoses at the end can be acetylated to generate six repeating units. The carboxyl on the side chain makes Xanthan gum molecules carry negative charges.