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, rmaceutical 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 sical 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.
| ITEM | STANDARD |
| APPEARANCE | MILKY OR YELLOWISH FINE POWDER |
| GEL STRENGTH (NIKKAN, 1.5%, 20℃) | > 700 G/CM2 |
| 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 |
| SULTE | ≦ 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 |
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