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stabilizing
Agar
Quick Details
CAS No.: 9002-18-0 |
Other Names: Agar Agar, agar gum |
MF: (C12H18O9)n |
EINECS No.: 232-658-1 |
Place of Origin: Shanghai China (Mainland) |
Brand Name: Jianying |
Type: Chewing Gum Bases, Stabilizers, Thickeners |
Appearance: white to light yellow powder |
Grade: Food Grade |
Product function and application
1.Agar (agar agar) can be used as a laxative, a vegetarian gelatin substitute, a thickener for soups, in jellies, ice cream and Japanese desserts such as anmitsu, as a clarifying agent in brewing, and for paper sizing fabrics.
2.Agar, as a marine natural polyose matter, is rich in abundant water-soluble food fiber, low in calorie, and has detoxification, skin care, lowering blood glucose and blood pressure, and promoting digestion. Thus it is widely accepted. In addition, agar is generally used as bacteria culture medium and micro-organism carrier in the medical, agricultural and biological engineering, and made into agarose and used in clinical diagnosis, biochemistry, microbiology, immunological analytical and research applications.
3.In food industry:
As gelling agent and stabilizer of candy, jelly, cakes, canned food, ham, sausage, etc. ;
As thickener and stabilizer of jam, peanut butter, sesame, etc. ;
As stabilizer of ice cream and other cold food;
As staging suspension and stabilizer of a variety of juices and beverages; ² For significantly changing the food quality and improving food quality.
4.Pharmaceutical Industry:
Agar can be also used in pharmaceutical industry in making the laxative, the excipient on the medicine, the thickening agent and so on. It is a important raw material in pharmaceutical industry, the edible fungus industry.
5.Cosmetics manufacturing
Used as latex, shmpoo and hair-caring emulsifier; By adding the product, tooth pastecan achieves more complete paste, fine dispersion and easy for washing.
6.Scientific researching and pharmaceutical industry
Electrophoresis, spread of immunity, germ mediums, dispersing agent of barium meal, separate carrier for polymeric compound; bacteria cultivating base; opalangler fish liver emulsifier; hollow calpus etc.
Specifications
Agar or Agar Agar is derived from Gracilaria (Gelidium species) a bright red sea vegetable with the botanical name of Gleidium purpurascens. Agar due to its high gelling properties is considered the queen of gelling agents. An excellent gelling agent and thickener in many processed foods such as doughnuts, marmalade & jam, jelly candy, cheese, puddings, gelatin fruit desserts, meat products, bakery fillings and icings, dry and canned soups and ice cream.
Agar or agar agar is a gelatinous substance derived from seaweed. The gelling agent is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from the genera Gelidium and Gracilaria, or seaweed (Sphaerococcus euchema). Commercially it is derived primarily from Gelidium amansii.
Colors: white, light yellow
Particle sizes: 20 - 200mesh powder / strip
Gel strength: 700 - 2000g/cm2
Technical service: solution and problem solving services available
Reservation:
Keep in dry and well-ventilated place, storage temperature: 18-25 is best. The agar-agar should not mix depositing with has the acidic material or material has strong smell, otherwise can affect its effect.
Specification:
No. |
Items |
Standard |
Test Result |
1 |
Appearance |
white to light yellow |
Complies |
2 |
Loss on drying |
≤15% |
11% |
3 |
Ash |
≤0.15% |
0.12% |
4 |
Water Absorbent |
≤75ml |
<5ml |
5 |
Hot water insoluble matter |
≤1% |
<% |
6 |
Pb |
≤0.004% |
<0.004 |
7 |
Arsenic |
≤0.001% |
<0.0001 |
8 |
Gel strength,g/cm²,1.5%w/v |
≥1000g/ cm2 |
1050g/ cm2 |
Conclusion: This batch complies with the specification of BP98/USP24 | |||
Packaging & Delivery
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