Agar used as a thickener, coagulant, suspending agent, emulsifier, stabilizer, preservative. Agar is rich in dietary fiber, high protein, low in calories, with detoxifies, purging fire, relax, lowering blood pressure, blood sugar and anti-cancer effect.
Agar for the manufacture of capsules and orange drinks, jelly, ice cream, cakes, candy, canned food, meat, rice pudding, white fungus, bird’s nest soup food, cold food.
|APPEARANCE||MILKY OR YELLOWISH FINE POWDER|
|GEL STRENGTH (1.5%, 20℃)||> 1100 G/CM2|
|PH VALUE||6 – 8|
|LOSS ON DRYING||=<15%|
|RESIDUE ON IGNITION||=<5%|
|HEAVY METALS (PB)||=<20PPM|
|TOTAL PLATE COUNT||< 5500/G|
|MESH SIZE (%)||90% THROUGHT 80 MESH|
|SALMONELLA IN 25G||ABSENT|
|E.COLI IN 15 G||ABSENT|
|STARCH, GELATIN & OTHER PROTEIN||NONE|
Agar in the food industry has an extremely useful unique nature.
The formation of complexes and other physical and chemical properties, can be used as a thickener, coagulant, SC, emulsifiers, preservatives and stabilizers. Widely used in the manufacture of beverages and orange capsules, Jelly, ice cream, cakes, candy, canned food, meat, rice pudding, white fungus birds nest soup food, cold food, etc.
Agar in the chemical industry, medical research, can be used for medium, cream-based and other uses.
While conducting biological experiments, the medium in the production of micro-organisms in the process, you can add agar as a coagulant to the liquid medium into a solid medium Or semi-solid medium. (Add a solid agar medium compared with the advantages of liquid medium is simple, easy to solve ventilation problems, for frequent observation and research. )