Zhenpai agar is produced using mature red seaweeds sourced from clean sea areas, such as natural Gelidium, Gracilaria, Eucheuma, and more. These seaweeds are used as raw materials, processed and extracted using advanced scientific techniques to obtain natural polysaccharide hydrocolloids. The color of Zhenpai agar ranges from white to a slight yellow, and it is in powder form with a faint natural seaweed aroma. The safety of consuming agar has been recognized by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO). Additionally, the U.S. Food and Drug Administration (FDA) has classified agar as a Generally Recognized as Safe (GRAS) product.

In food applications, agar has a unique gelling property. Even at low concentration, as low as 1%, and without the addition of any other food additives, it can naturally form a stable gel. This property significantly enhances food quality. Compared to other additives, the texture and fineness provided by agar are irreplaceable.

Zhenpai began research and manufacture agar in 1985, is one of the earliest companies in China stepped into industrial agar production.