Agar Agar
Appearance: odorless white powder
Particle size: 80 mesh
High transparence,Low microorganisms
| Food additive- | Agar Agar; |
| High gel strength Agar Agar | |
Agar Agar is typically a strong gelling polysaccharide derived from seaweeds.
The well-known properties of Agar as gelling ,stabilizing, suspending and thickening agents at low dosage make it widely used in food industry like Confectionary,Jam,Sauce,Bakery and Cake,Drink,Processed Meat,Dairy product,Canned Food, Ice Cream,and Pharmaceutical etc. | |
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| Agar Agar Product specs: | |
| Particle size: | 80 mesh |
| Appearance: | odorless, white powder |
| Gel strength: | 800~1400g/cm2 |
| (1.5%w/w, 20C) | |
| Ash: | <3% |
| Moisture: | <12% |
| Sulphate: | <1% |
| pH value: | 6.5~7.5 |
| Water Insoluble: | < 1% |
| Heavy Metal (as Pb): | <30ppm |
| Arsenic: | < 3ppm |
| Total plate count: | <5000cfu/g |
| Yeasts and moulds: | <100cfu/g |
| E.Coli : | not detected |
| Main application: | |
The well-known properties of Agar Agar as gelling, stabilizing, suspending and thickening agents at low dosage make it widely used in food industry like soft-Jelly, confectionary, jam , sauce, bakery and cake, drink, processed meat, dairy product, canned food, ice cream, etc.
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