Agar-Agar
It can be used to make jellies, puddings and custards. For making jelly, it is boiled in water until the solids dissolve. One then adds sweetener, flavouring, colouring, fruit or vegetables, and pours the liquid into molds to be served as desserts and vegetable aspics.
Type: Thickeners
CAS No: 9002-18-0
Qty in 20' FCL: 15MT
Min. Order: 500KG
QC: Haccp, Kosher, Halal, ISO
| Item | Specifications |
| Gel strength(G/CM2) | 900 /1000/1200 |
| Appearance | white fine powder |
| PH (6 – 8) | 6.8 |
| Gelation point (35-42℃) | 39 |
| Melting point | 98 |
| Loss on drying | ≤7% |
| TCP | 5500/G |
| Residue on ignition | ≤5% |
| Insobie material | ≤0.1% |
| Heavy metals (PB) | < 0.0002% |
| Arsenic | < 0.0001% |
| Mesh size (%) | 90% pass through 80 mesh screen |
Introduction of Agar:
1. Agar, also known as agar-agar, kanten and China grass, is a gelatinous susbstance derived from seaweed.
2. In the form of white fine powder, this kind of food additives has superior stability and can be combined with other substances to form some complexes.
3. Agar is a polymer composed of subunits of the sugar galactose.
4. With a useful unique property, agar can greatly improves the quality of foods.
Uses of Agar:
1. Agar has been widely used in such industries as food, pharmaceutical, daily chemical and biology.
2. Agar-agar can be used as thickener, coagulant, suspending agent, emulsifier, preservative and stabilizer in manufacture of orange juice and all kinds of drinks, jelly, ice cream, cakes, candy, canned food, meat products, rice pudding and so on.
