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.
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confusable-vision is MIT-licensed. The scored data is CC-BY-4.0. The full technical report, 230-font analysis, and all render artifacts are in the repo. namespace-guard (v0.15.1, zero dependencies, MIT) will integrate these scores in a future release.，推荐阅读快连下载安装获取更多信息
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