Agar agar, or simply called agar, agar-agar,it 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
Agar is a semi transparent white to light yellow thin film with ribbons or fragments, particles, and powder that have no odor or a slightly special odor, and has a sticky and smooth taste.
Food Grade Natural Ingredient Thickener Agar-Agar Powder CAS 9002-18-0 :
Because of its special gelling properties, agar has remarkable stability, hysteresis and hysteresis, and is easy to absorb water, so it has a special stabilizing effect; it has been widely used in food, medicine, chemical industry, textile, national defense and other fields. In the food industry, it has excellent functions of bulking agent, thickener, emulsifier, gelling agent, stabilizer, excipient, suspending agent, and moisture retaining agent, and can be used in the production of: crystal soft candy, shaped soft candy , Aquatic products, canned meat, juice drinks, pulp drinks, rice wine drinks, dairy drinks, boutiques, dairy cakes, jellies, puddings, etc.
Usage of Agar powder
This hydrocolloid is primarily used for its gelling properties. About 90% in the market is used in food applications, with the remaining 10% is intended for bacteriological and other biotechnology applications.such as:
Food,Jelly,Bakery,Confectionery,Dairy Products,Beverage,Meat Products,Cosmetics,Pharmaceuticals,Others
| Items |
Specification |
Test results |
| Appearance |
Pale yellow to off white powder |
Qualified |
| Loss on drying (105ºC) ,w/% |
≤12.0 |
10.7 |
| Total ash (550ºC) , w/% |
≤5.0 |
1.8 |
Gel strength
(1.5%,20ºC,4h), g/cm² |
≥900 |
955 |
| Particle size(80 mesh) |
95% passed |
Qualified |
| Starch test |
Negative |
Qualified |
| Gelatin test |
Negative |
Qualified |
| Acid-insoluble ash, w/% |
≤0.5 |
Qualified |
| Water-insoluble matter , w/% |
≤1.0 |
Qualified |
| Lead (Pb) ,mg/kg |
≤5.0 |
Qualified |
| Arsenic (As),mg/kg |
≤3.0 |
Qualified |
| Cadmium(Cd),mg/kg |
≤1.0 |
Qualified |
| Mercury(Hg),mg/kg |
≤1.0 |
Qualified |
| Total plate count (CFU/g) |
≤5000 |
900 |
| Yeast and moulds(CFU/g) |
≤300 |
Qualified |
| E.Coli |
Absent in 5 g |
Qualified |
| Salmonella |
Absent in 5 g |
Qualified |
Application :
1) Agar Agar is a polysaccharide body extracted from seaweed. It is one of the most widely used seaweed gums in the world. It is widely used in food industry, daily chemical industry, biological engineering and many other aspects.
2) Agar-Agar used in food can obviously change the quality of food, improve the grade of food, the price is higher.
Its characteristics are solidification, stability and other physical and chemical properties, can form complex with some substances, can be used as thickening agent, coagulant, suspension agent, emulsifier, preservative and stabilizer.
3) Agar is widely used in the manufacture of orange and various drinks, jelly, ice cream, pastry, gummy, canned, meat products, eight treasure porridge, tremella bird's nest, soup food, cold food and so on
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