Agar Agar
Agar agar, or simply called agar, is a hydrocolloid generally made from Gelidium and Gracilaria, commonly used as a gelling agent and thickener in food.
The European food additive number for it is E406.
It is the first used phycocolloid with a history of 300 years, much earlier than alginates and carrageenan, which also are extracted from marine algae seaweed.
Agar Agar Powder/Strips/Bars/Flake/Strand, All are Available!
Color | Class white or pale yellow |
Smell | No smell |
Form | Uniform strip or powder |
Moisture [water] content | ≤15.0% |
Ash content | ≤5.0% |
Starch test | Pass test |
Water-insoluble | ≤1.0% |
Heavy metal(As Pb) | ≤20 mg/kg |
Pb | ≤5 mg/kg |
As | ≤3 mg/kg |
Identification | Pass test |
Total bacterial count,CFU/g | ≤2,000/g |
Mould and yeast,CFU/g | ≤100/g |
Coli group(MPN/g) | None |
Salmonella bacteria(MPN/g) | None |
Gel strength(1.5%,20ºC,15h) | 801-1200 g/cm2 |
Food and Beverage Industry
Generally, agar is used in jelly, bakery, confectionery, dairy products, juices, beers, wines, meat products and so on.
Cosmetics Industry
It can function as binding, masking and viscosity controlling agents in cosmetic and personal care products.
Pharmaceuticals Industry
It is soluble dietary fiber and has the health benefits used as a mild laxative in the treatment of malfunctions of the digestive tract for its swelling properties.
Packaging: 20kg carton.
Shipping: withiin 7 days of order confirmation.
