Agar powder Raw Materials CAS 9002-18-0

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Product details

Uses and synthesis of Agar powder

Agar powder is a translucent white to light yellow film band or fragments, particles and powders odorless or slightly smelly, sticky and smooth taste. Agar powder can be used as gummies. Ice cream. Jelly. Ham. Gel powder. Spam. Sausage. Ketchup. Coconut sauce. Dry cheese, etc. The amount of AGAR is generally between 0.3-1.5%. Agar powder is a kind of algal gel extracted from cauffles and other red algae. It has been used in China and Japan for more than 300 years. Due to its special gel properties, Agar powder has been widely used in food, medicine, chemical industry, textile, national defense, biological research and other fields. Internationally known as "novel East Asian products".

Applications/Functions of Agar powder

1. Agar powder is used as emulsifying stabilizer and thickener. AGAR has a strong gelling ability and its gelling strength increases when used with dextrin or sucrose.
2. Thickening agent; Stabilizer; Emulsifier; Gelling agent. Agar is commonly used in confectionery, soup, pastry, pies, ice cream, yogurt, soft drinks, dairy products, etc. In beer production, it can be used as a curing agent of copper, and the protein and tannin in it are condensed and precipitated away.
3. It is used as a preparation of bacterial medium and also as a stabilizer of colored substance suspension

Physicochemical Property of Agar powder

Agar powder is white or light yellow scaly powder. AGAR is odorless and light in taste. Insoluble in cold water, but can slowly absorb water, swelling and softening, can absorb more than 20 times the water.

Production methodprocess of Agar powder

From the related algae such as red alga, Gracilaria, etc., pre-treated with lye, washed to remove alkali, boiled with weak acidic solution, or extracted by autoclave, filtered to remove slag, solidified, dehydrated, dried and crushed. Agar powder can be prepared by freezing, thawing and drying the filtered gel

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