Agar
Description:
Agar is a complex polysaccharide extracted from red algae in the South China Sea region. The
water quality in this region has the least heavy metals thereby providing the highest gel strength
for the Agar. The unique characteristics of Agar include high gel strength, high solidification and minimal syneresis.
Applications:
Agar is widely used in the food, beverage and pharmaceutical industries. Typical food applications include ice cream, pulp drinks, soft candy, milk chocolate, dessert, canned goods, jam and jelly. The Agar can improve texture and mouth feels in many food products.
Specifications:
| Appearance | White to light yellowish colour fine powder. |
| Loss on drying | ≤7.0% |
| Melting point | 98°C |
| Gelation point | 42°C |
| Gel strength (GB1975-80) | > 600 g/cm2(also available in 900 g/cm2, gelation point 39°C) |
| Particle size | 100 Mesh |
| Starch assay (add two drops of iodine solution) | Meets requirements |
| Insoluble material | ≤ 1.0% |
| Residue on ignition | ≤ 5.0% |
| Arsenic (GB/T5009.11 -2003) | ≤ 0.0001% |
| Heavy metals | ≤ 0.0004% |
| Solubility | In boiling water |
| Absorption rate | 75 cc Max |
| Storage | Store in unopened containers, in a cool and dry place. |
| Packing | 20 kg cartons with inner polyethylene liner. |
| Shelf Life | 2 years, unopened. |