| Customization: | Available |
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| CAS No.: | 9002-18-0 |
| Formula: | C14h24o9 |
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AGAR powder application
It is a kind of algin extracted from cauliflower and other red algae plants, because of its special gel properties, it has been widely used to make AGAR because of its special gelling properties, especially significant stability, hysteresis and lag, and easy to absorb water, with special stability effect; It has been widely used in food, medicine, chemical, textile, national defense and other fields. In the food industry with incremental agent, thickening agent, emulsifier, gelling agent, stabilizer, excipient, suspension aid, moisture retention agent excellent effect, can be used in the production of: crystal gummy, set gummy, aquatic products, canned meat, fruit juice drinks, pulp drinks, rice wine drinks, dairy drinks, fine products, dairy cakes, jelly, pudding and so on.
AGAR powder is a kind of algin extracted from cauliflower and other red algae plants, the appearance of white powder. AGAR powder has a gelatinous feeling, no odor or a slight characteristic odor, AGAR insoluble in cold water, easily soluble in boiling water, slowly soluble in hot water.
Use
AGAR powder is often used in candy, soup, pastry, pie, ice cream, yogurt, refreshing drinks, dairy products and so on.
Limit: all kinds of food, GMP. Cheese 8%; Candy preserves and frosting 2.0%, gummies 1.2%; Other food 0.25%. In the food industry, AGAR powder has the excellent effect of incrementing agent, thickening agent, emulsifier, gelling agent, stabilizer, excipient, suspension aid, moisture retention agent, AGAR powder can be used in the production of: crystal gummy, set gummy, aquatic products, canned meat, fruit juice drinks, pulp drinks, rice wine drinks, dairy drinks, fine products, dairy cakes. AGAR has excellent gelatinability and gel stability, and is widely used in food, medicine, daily chemical, biological engineering and many other aspects. In food, as a gelling agent, stabilizer, thickener, loose suspension agent, it plays a role in increasing the viscosity of food, giving food a sticky and slippery taste with elastic resistance, and then improve the quality of food and advance the level of food. In the pharmaceutical industry, AGAR is often used as a bacterial medium.
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ANALYSIS
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SPECIFICATION
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RESULTS
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Appearance
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Class white or light yellow powder
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Complies
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Odor
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Characteristic
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Complies
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Tasted
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Characteristic
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Complies
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Assay
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99%
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Complies
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Sieve Analysis
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100% pass 80 mesh
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Complies
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Loss on Drying
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5% Max.
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1.02%
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Sulphated Ash
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5% Max.
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1.3%
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Extract Solvent
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Ethanol & Water
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Complies
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Heavy Metal
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5ppm Max
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Complies
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As
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2ppm Max
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Complies
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Residual Solvents
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0.05% Max.
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Negative
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Microbiology
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Total Plate Count
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1000/g Max
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Complies
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Yeast & Mold
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100/g Max
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Complies
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E.Coli
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Negative
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Complies
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Salmonella
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Negative
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Complies
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