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.
|Appearance||Milky or yellowish fine powder|
|Gel Strength (Nikkan 1.5%,20℃)||>1200g/CM2|
|Loss On Drying||≤12%|
|Ability of absorbing water||≤75ml|
|Residue on Ignition||≤5%|
|Total Plate Count||<10000cfu/g|
|Salmonella||Absent in 25g|
|Yeast and Moulds||<500 cfu/g|
|Particle Size||100% through 80mesh|
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