Agar

Product introduction:

Agar, scientific name agar, English name agar, also known as foreign vegetable, frozen powder, swallow essence, foreign powder, cold weather. Agar has an extremely useful and unique property in the application of food industry. Its characteristics: it has coagulability and stability, can form complex with some substances and other physical and chemical properties, and can be used as thickener, coagulant, suspending agent, emulsifier, preservative and stabilizer. It is widely used in the manufacture of granular orange and various beverages, jelly, ice cream, pastries, soft candy, cans, meat products, Babao porridge, tremella bird's nest, soup food, cold food and so on. Agar can be used in chemical industry, medical scientific research, culture medium, ointment medium and other purposes.

Product specification

Strength: 500 - 1300gel / cm2 (Nikon method)

The quality standard of agar powder complies with the provisions of national standard gb1975-80:

Loss on drying: ≤ 15%

Burning residue% (ash): ≤ 5

Water insoluble matter%: ≤ 1

Arsenic (as)%: ≤ 0.0001

Heavy metal (calculated by Pb)%: ≤ 0.004

Water absorption: 75ml (maximum)

Starch: conforming to regulations

Appearance: off white or light yellow powder