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.
相比企业数量，研发人员的总数扩张更快，从2021 年度的273.91 万人增加41.78%至388.35万人。不过，研发人员的增长数量在2023 年度之后却逐年递减，增幅依次为39.06 万人、26.62 万人和13.37 万人，折射出研发人力布局从“量”向“质”的过渡。
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