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.
但理想主义和现实主义之间，难免会有碰撞，尤其是前沿模型的研发，往往需要长期、稳定的战略支持以及低压力的资金环境。不上市，反而有利于公司避开资本的短期干扰，让月之暗面尽可能为那个长期目标而战。
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