Food Additives Thic...

Food Additives Thickeners Agar Agar Food Industry Factory Supplier
Food Additives Thickeners Agar Agar Food Industry Factory Supplier

Food Additives Thickeners Agar Agar Food Industry Factory Supplier

Min.Order / FOB Price:Get Latest Price

1 Kilogram

Negotiable

  • Min.Order :1 Kilogram
  • Purity: 99%
  • Payment Terms : L/C,T/T,

Keywords

Agar Agar food thickener agar agar agar agar supplier

Quick Details

  • Appearance:white powder
  • Application: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 f
  • PackAge:25kg/drum
  • ProductionCapacity:100|Metric Ton|Month
  • Storage:keep in close and dry warehouse, avoiding sunlight and humidity
  • Transportation:cool place

Superiority:

Agar Agar is a gelatinous substance derived from seaweed. Historically and in a modern context, it is chiefly used as an ingredient in desserts throughout Japan, but in the past century has found extensive use as a solid substrate to contain culture medium for microbiological work. The gelling agent is an unbranched polysaccharide obtained from the cell membranes of some species of red algae, primarily from the genuses Gelidium and Gracilaria, or seaweed (Sphaerococcus euchema). Commercially it is derived primarily from Gelidium amansii.

Details:

High Quality Agar Agar ((C12H18O9)n)

Agar Agar is a gelatinous substance derived from seaweed. Historically and in a modern context, it is chiefly used as an ingredient in desserts throughout Japan, but in the past century has found extensive use as a solid substrate to contain culture medium for microbiological work. The gelling agent is an unbranched polysaccharide obtained from the cell membranes of some species of red algae, primarily from the genuses Gelidium and Gracilaria, or seaweed (Sphaerococcus euchema). Commercially it is derived primarily from Gelidium amansii.

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.

 

 

Agar Powder
Item   Specifications    
Appearance White to light yellow    
Gel Strength (Gr/cm2) 700-1300 g/cm2    
Loss on drying ≤11%    
Hot water insoluble ≤1%    
Starch assay( add two drops of iodine solution) no blue color appearance    
Ash ≤3.0%    
Residue after burning 5.0% max.    
Water Absorbent 75ml max.    
Sieve residue (sieve-60) 95% passed    
Melting temperature ≥ 80°C    
Gelatinization temperature ≥ 30 °C    
Heavy metal      
Arsenic(As) <0.0001%    
Lead (Pb) <0.004%    

 

Agar Strip
Item   Specifications    
Appearance White to light yellow    
Gel Strength (Gr/cm2) ≥400 g/cm2    
Loss on drying ≤20%    
Hot water insoluble ≤1%    
Starch assay( add two drops of iodine solution) no blue color appearance    
Ash ≤5.0%    
Residue after burning 5.0% max.    
Water Absorbent 75ml max.    
Sieve residue (sieve-60) 95% passed    
Melting temperature ≥ 80°C    
Gelatinization temperature ≥ 30 °C    
Heavy metal      
Arsenic(As) <0.0001%    
Lead (Pb) <0.004%    

 

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