Agar Agar

Agar agar, polysaccharide extracted from seaweed, is one of the world’s most versatile seaweed gels. It is widely used in many fields such as food industry, pharmaceutical industry, daily chemicals, and biological engineerin. Agar has an extremely useful and unique property in the food industry. Its characteristics: it has coagulability, stability, and can form complexes with some substances and other physical and chemical properties, and can be used as thickeners, coagulants, suspending agents, emulsifiers, preservatives and stabilizers. Widely used in the manufacture of oranges and various beverages, jellies, ice cream, pastries, and more. Agar is used in the chemical industry, medical research, media, ointment and other uses. SPECIFICATION                                 ITEM                        STANDARD APPEARANCE MILKY OR YELLOWISH FINE POWDER GEL STRENGTH (NIKKAN, 1.5%, 20℃) > 700 G/CM2 PH VALUE 6 – 7 LOSS ON DRYING ≦ 12% GELATION POINT 35 – 42℃ RESIDUE ON IGNITION ≦ 5% LEAD ≦ 5 PPM ARSENIC ≦ 1 PPM TOAL HEAVY METALS (as Pb) ≦ 20 PPM SULPHATE ≦ 1% TOTAL PLATE COUNT ≦ 3000 CFU/G MESH SIZE (%) 90% THROUGHT 80 MESH SALMONELLA IN 25G ABSENT E.COLI  IN 15 G ABSENT STARCH, GELATIN & OTHER PROTEIN NONE