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Agar Raw materials powder Agar
Product Overview:
Chanten (chanten powder) has been widely accepted and loved by people since the Nara period in Japan, and by the Heian period, it was already widely consumed as a cuisine. Again, in the Edo period, people put the excess leftover yokohama noodles outdoors in the cold, and when they froze, they became dried, and this is said to be the origin of kanten. After trying to cook it, the unique odour of the yokan disappears and it turns into a transparent solid. Because it is rich in dietary fibre, it is also popular as a weight loss health food.
Agar Raw materials powder Agar Attributes
CAS:9002-18-0
MF:C14H24O9
MW:336.33496
EINECS:336.33496
Specification: 99% min Agar powder
Sample:Agar powder
Packaging:1kg/bag, 25kg/drum
Brand: Raw materials
Appearance:brown yellow
Storage: Store at -20°C
Shelf Life: 2 Years
Test Method: HPLC
Agar Raw materials powder Agar Details
Agar powder Classification.
Agar powder can be used in fondant. Ice-cream. Jelly. Ham. Curry powder. Luncheon meat. Sausage. Ketchup. Coconut sauce. Cottage cheese etc. Agar dosage is generally between 0.3-1.5%.
1. Granular orange drink - agar as a suspending agent. The concentration of agar is 0.01-0.05%. Can make the particles suspended uniformly.
2. Fruit juice soft candy - the use of agar is about 2.5%. With glucose liquid. White sugar and other soft sugar. Its transparency and taste is far better than other soft candy.
3. Canned meat. Meat products - with 0.2-0.5% agar can be formed for the effective adhesion of minced meat gel.
4. Eight treasures porridge. Bird's nest with silver ear. Soup food - with 0.3-0.5% agar as thickener. Stabiliser.
Uses of Agar.
Agar Fingers are used as food thickeners, silk sizing agents, laxatives, and adhesives, thickeners and capsules for pharmaceuticals, as well as bacterial culture media, immobilised enzyme carriers, encapsulants for bacteria and media for electrophoresis. 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.
Agar, because of its special gelling properties, especially significant solidity, hysteresis and lagging, and its tendency to absorb water, has a special stabilising effect; it has been widely used in the fields of food, medicine, chemical industry, textiles and defence.
In the food industry has the excellent effect of increaser, calbook thickener, emulsifier, gelling agent, stabiliser, excipient, suspending agent, water retention agent, can be used in the production of: crystal fudge, shaped fudge, aquatic products, canned meats, juice drinks, fruit drinks, fruit meat drinks, rice wine drinks, dairy drinks, boutique, dairy cake
Pharmacological action of Agar.
Product Methods of Bulk Agar powder.
From the red algae rockweed (GelidiumamansiiL.), Gracilariacon (Gracilariacon, "ervoides) and other related algae, with alkali as a pretreatment, washing to remove the alkali, boiling with a weakly acidic solution, or extracted with an autoclave, filtered to remove the dregs, coagulation, dehydration, drying, crushed and obtained. Or the gel obtained from filtration is frozen, thawed and then dehydrated and dried.
