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Agar Agar

CAS #9002-18-0

Agar Agar is a polysaccharide extracted from seaweed and is one of the most widely used seaweed gums in the world
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Introduction

Agar is a product made from the algae of the Gelidium and Gracilaria. It is the most commonly used solidifying agent for microbial culture media. It is also used in canned meat, fish, poultry and cosmetics, pharmaceuticals and dentistry. It is used as a clarifying agent in the brewing and wine industry, as a thickener when making ice cream, cakes and salad seasonings, and as a lubricant for metal wire drawing.

tems Standards
Appearance Milky or yellowish fine powder
Gel Strength (Nikkan 1.5%,20℃) >1200g/CM2
Total Ash ≤1%
Loss On Drying ≤12%
Ability of absorbing water ≤75ml
Residue on Ignition ≤5%
Lead ≤5ppm
Arsenic ≤1ppm
Heavy Metals(Pb) ≤10ppm
Total Plate Count <10000cfu/g
Salmonella Absent in 25g
E.Coli <3 cfu/g
Yeast and Moulds <500 cfu/g
Particle Size 100% through 80mesh

Functions and Applications

1 Fruit Orange Drink
Using agar as a suspending agent with a concentration of 0.01-0.05% can make the particles suspend evenly.
Agar is used in beverage products, and its function is to suspend the solids in the beverage evenly without sinking.
Its characteristics are long suspension time and shelf life, and it is also where other suspending agents cannot be replaced. Good transparency, good fluidity, smooth taste and no peculiar smell.
2 Marshmallows
The amount of agar used is about 2.5%, and the transparency and taste of the soft candy made with glucose liquid and white sugar are far better than other soft candies.
Agar is used in solid foods, and its function is to solidify to form a colloid, which is used as the main raw material to complex other auxiliary materials, such as sugar liquid, sugar, spices, etc.
3 Canned Meat, Meat Products
Using 0.2-0.5% agar can form a gel that effectively binds minced meat.
4 Eight-treasure Porridge, Tremella bird's nest, Soup
Use 0.3-0.5% agar as thickener and stabilizer.
5 Cold Food
Wash the agar first, brew it with boiling water to expand it, pick it up and add the seasoning ingredients to eat.
6 Jelly Pudding, Sour Cream
With 0.1-0.3% agar and refined galactomannan, transparent strong elastic gel can be obtained.
7 Jelly
Using agar as a suspending agent, the reference dosage is 0.15-0.3%, the particles can be suspended evenly without precipitation or stratification.

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