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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.

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.


AppearanceWhite to light yellowish colour fine powder.
Loss on drying≤7.0%
Melting point98°C
Gelation point42°C
Gel strength (GB1975-80)> 600 g/cm2(also available in 900 g/cm2, gelation point 39°C)
Particle size100 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%
SolubilityIn boiling water
Absorption rate75 cc Max
StorageStore in unopened containers, in a cool and dry place.
Packing20 kg cartons with inner polyethylene liner.
Shelf Life2 years, unopened.