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.
另一方面，吴德沛把更多精力投入到调研。去年全国两会前，他围绕创新药可及性展开系统调研，走访医疗机构、药企和保险机构，与国家医保局、国家卫生健康委、金融监管部门等多方交流，梳理创新药从研发到支付的堵点。“单靠基本医保，很难承载高值创新药支付需求，必须让商业保险参与进来。”围绕这一目标，吴德沛反复完善建议，提出建立“基本医保+商业保险+社会救助”的衔接机制，推动编制商业健康保险创新药品目录，多次参与专题座谈并持续跟踪政策进展。吴德沛说：“履职不是提完建议就结束，而是要持续跟进。”，这一点在91视频中也有详细论述
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