Details:

Description:

Agar Agar is used as 100% vegetarian substitute for Gelatin (manufactured from animal bones and skin) in the food industry. The usage is fast gaining ground due to the worldwide shift for products of vegetable origin. Agar Agar has been used for many centuries as high performance gelling agent.

Its ability to produce clear colourless, odourless, and natural gels without the support of other colloids has long been exploited by the food industry as a stabilizing and gelling agent. Agar Agar gels at 34°C to 42°C and melts at 80°C to 98°C. This unmatched natural hysteresis offers a definite advantage particularly with regard to the shelf life of food preparations.

Specifications:

Legal requirements:

This product complies with all criteria laid down by EU, GB.

Solubility / solution stability:

Agar is strongly hydrophilic and can slowly absorb about 20 times its weight of cold water, swelling in the process. Agar is not soluble in alcohol 

GMO Declaration:

Agar-agar does not contain genetically modified organisms and is not produced using

raw materials of a genetically modified origin. At no stage during production does the product

comes into contact with genetically modified organisms.

Typical Applications:

.      Agar is used in microbiology and bacteriology to make solid culture media for microorganisms;

.      As an antistaling agent in bakery products, confectionery, meats and poultry;

.      As a gelling agent in cosmetics, desserts and beverages;

.      As a corrosion inhibitor; in sizing for paper and silks; in adhesives; in the dyeing and printing of textiles and fabrics;

.      As a protective colloid in ice cream, pet foods, health foods, laxatives, pharmaceuticals, dental impressions, lab reagents and photographic emulsions.

Packaging, Storage and Shelf Life:

The product is packed in 25 Kg/Cartons with a PE bag inner.

Store away from heat and moisture, preferably at a cool and dry place.

The product, when stored in these conditions and in its original unopened packaging,will maintain its initial properties for 24 months.