Agar

Product Detail

Agar

Agar is derived from the polysaccharide agarose, which forms the supporting structure in the cell walls of certain species of algae, and which is released on boiling.Agar is actually the resulting mixture of two components: the linear polysaccharide agarose, and a heterogeneous mixture of smaller molecules called agaropectin.






Introduction

Appearance:MILKY OR YELLOWISH FINE POWDER

MF:C6H12O6

Purity:100%

HS:13023100.00

CAS No.:9000-07-1

EINECS No.:232-524-2

FEMA No.:2596

Application:meat products, condiments, pet food

Shelf Life:12 Months

 

Technical Specification

Iterm	Standards
PH VALUE	6 - 8
LOSS ON DRYING	15% MAX
GELATION POINT	35-42°C
RESIDUE ON IGNITION	5% MAX
LEAD	5PPM MAX
ARSENIC	1PPM MAX
GEL STRENGTH (1.5%, 20°C)	1100 G/CM2 min
CLARITY	58%
TOTAL PLATE COUNT	< 5500/G
MESH SIZE (%)	90% THROUGHT 80 MESH

Application

In food industry, Agar can be used as gelling agent, thickener, stabilizer, suspending agent and clarifier, and can be used in products such as soft candy, jelly, sausage, canned meat, ice cream, beverage, condiment, milk, bionic food, jam, canned thick soup, beer, bread, pet food and so on.







Packing

25kg Fiber Drum




Storage and Transportation

Store in dry, clean and cool place. Avoid open air, damp, be heated, exposing in the sun.