Agar Raw materials Powder CAS:9002-18-0

CAS:9002-18-0

MF:C14H24O9

MW:336.33496

EINECS:232-658-1

Specification: 99% min Agar Powder

Sample:Agar Powder

Packaging:1kg/bag, 25kg/drum

Brand: Henrikang

Appearance:Brown Yellow

Storage: Store at -20°C

Shelf Life: 2 Years

Test Method: HPLC

Agar Powder Usage and Synthesis.

Agar powder is a commonly used food additive with the functions of thickening, solidifying and stabilizing. It is widely used in the food industry to make fondant, candy, jelly and other foods.

In addition, agar powder has good moisturizing properties and can be used in cosmetics, medicine and other fields. The use of agar powder includes dissolving in water or liquid ingredients, heating to boiling, and then cooling for spare. When purchasing, care should be taken to select good quality agar powder.

Uses of Agar.

Thickener; Stabilizer; Emulsifier; Gelling agent. Commonly used in candy, suet, pastry, pies, ice cream, yogurt, cool drinks, dairy products. In beer production, it can be used as a solidifying agent for copper, which is removed by precipitation after coagulation with the protein and tannin in it.

Agar finger can be used as food thickening agent, silk sizing agent, laxative, as well as adhesives, thickeners and capsules of drugs, but also as bacterial culture medium, immobilized enzyme carriers, bacterial inclusion materials and electrophoresis medium.

It can also be used for the filtration and separation of viruses, subcellular particles and macromolecules, as well as the observation of serum antigens or antibodies.ADI (Allowable Daily Intake) does not require special regulations.

As emulsifying stabilizer and thickener, agar has strong gelling ability, and its gelling strength increases when it is used with dextrin or sucrose. It can be used in all kinds of food according to our regulations, and used in appropriate amount according to production needs.

Agar because of special gelling properties, especially with significant solidity, hysteresis and hysteresis, and easy to absorb water, there is a special stabilizing effect; has been widely used in food, medicine, chemical industry, textile, national defense and other fields. In the food industry, it has the excellent effect of increaser, thickener, emulsifier, gelling agent, stabilizer, excipient, suspending agent and moisture retaining agent, and can be used in the production of: crystal fudge, shaped fudge, aquatic products, canned meats, juice drinks, fruit drinks, fruit and meat drinks, rice wine beverages, dairy beverages, boutique products, dairy cakes.

Pharmacological effect of Agar.

Product Method of Bulk Agar Powder.

It is generally obtained by leaching from red algae such as stone cauliflower, Gracilaria, filamentous algae, small stone cauliflower and other red algae plants.

First soak the cauliflower with water to remove impurities, and then hydrolyzed with sulfuric acid or acetic acid at 120 ℃, 1MPa and pH value of 3.5 ~ 4.5 under the condition of soaking, hydrolyzed liquid purified by filtration and then cooled and solidified into a gel at 15 ~ 20 ℃, and then cut strips at 0 ~ 10 ℃ drying that is, the strip of agar. If the agar gel cut strip at -13 ℃ after freezing, and water modulation into 6% ~ 7% of the gel, spray drying at 85 ℃ that is, powdered agar.