Agar,it can be used to replace gelatin

Agar, also called agar-agar, is a mixture of carbohydrates extracted from seaweed, especially red seaweed. Agar has no taste, smell or color, so it is very helpful as a cooking ingredient. It can be used to replace gelatin, thicken soup, make jam and jelly, ice cream and other desserts that need to be shaped. The difference between agar and gelatin is that agar solidifies more firmly than gelatin, and it can hold even at high temperatures. Agar contains no calories, sugars, carbohydrates and fats. It does not contain soy, corn, gluten, yeast, wheat, starch, milk, eggs and preservatives. It is a good source of fiber, calcium and iron.

product details

Introduction

Agar is a dried, hydrophilic, colloidal polysaccharide complex extracted from the agarocytes of algae of the Rhodophyceae. The structure is believed to be a complex range of polysaccharide chains having alternating a-(1!3) and b-(1!4) linkages. There are three extremes of structure noted: namely neutral agarose; pyruvated agarose having little sulfation; and a sulfated galactan. Agar can be separated into a natural gelling fraction, agarose, and a sulfated nongelling fraction, agaropectin. UsesSubstitute for gelatin, isinglass, etc. in making emulsions including photographic, gels in cosmetics, and as thickening agent in foods especially. confectionaries and dairy products; in meat canning; in production of medicinal encapsulations and ointments; as dental impression mold base; as corrosion inhibitor; sizing for silks and paper; in the dyeing and printing of fabrics and textiles; in adhesives. In nutrient media for bacterial cultures.

description2

Application & Function

1. Food industry: used as a gelatinization stabilizer for candy, jelly, yokan, canned food, ham, and sausage; used as a thickening and stabilizer in jam, peanut butter, tahini; as a stabilizer for ice cream, popsicles, etc.; Stage deflocculant in fruit juices and beverages; used as a clarifying agent in wine, soy sauce and vinegar.

2. For plant technology: Many countries in the world use agar products for plant and micro-plant cultivation and propagation (such as flower seedlings, orchid cultivation) can provide long-lasting gel and nutrition.

3. Cosmetic industry: Used in the production of high-quality cosmetics: it can be used as a lotion, shampoo, hair gel mask, emulsifier, toothpaste to add to the product or as a matrix to make the paste structure more perfect, good dispersion, and easy to clean.

Product specification

Agar Powder
Item	Specifications
Appearance	White to light yellow
Gel Strength (Gr/cm2)	700-1300 g/cm2
Loss on drying	≤11%
Hot water insoluble	≤1%
Starch assay( add two drops of iodine solution)	no blue color appearance
Ash	≤3.0%
Residue after burning	5.0% max.
Water Absorbent	75ml max.
Sieve residue (sieve-60)	95% passed
Melting temperature	≥ 80°C
Gelatinization temperature	≥ 30 °C
Heavy metal
Arsenic(As)	<0.0001%
Lead (Pb)	<0.004%