Agar is also known as agar-agar, Haidongcai, jelly powder, agar, asparagus, agar-agar extract, foreign powder, cold sky, and big cabbage. It is a kind of vegetable gum. Cauliflower, Gracilaria, etc. It is a colorless, non-fixed shape solid, soluble in hot water. It is widely used in the food industry as a bacterial culture medium. Why is it called agar? It is mainly made from Eucheuma or Gelidium from Hainan. The abbreviation for Hainan is Qiong.
Agar is a polysaccharide extracted from seaweed and is currently one of the most widely used seaweed gums in the world. It has a wide range of applications in the food industry, pharmaceutical industry, daily chemical industry, bioengineering, etc. The use of agar in food can significantly change the quality of food and improve the quality of food. The price is high. Its characteristics: it has coagulability, stability, and can form complexes with some substances. It can be used as a thickener, coagulant, suspending agent, emulsifier, preservative and stabilizer. It is widely used in the manufacture of orange and various beverages, jelly, ice cream, pastries, soft candy, canned food, meat products, eight-treasure porridge, white fungus bird's nest, soup, cold food, etc. Agar can be used as culture medium, ointment base and other purposes in the chemical industry and medical research.
Main Application:
Agar-Agar | Food | Gelling agent and stabilizer for candy, jelly, yokan, canned food, ham, enema, etc.; thickener and stabilizer for jam, peanut butter, tahini, etc.; stabilizer for ice cream, sorbet and other cold foods; various juices and drinks The staging suspension agent; clarifying agent such as wine, soy sauce and vinegar. Instant agar gum has a better application effect in products such as room temperature yogurt and cigarette pop beads |
Pharmaceutical industry | Reduce blood fat, regulate bowel, detoxification and beautify skin. | |
Biological Engineering | Bacterial culture medium and microbial carrier, etc. |
Product Standard:
Item | FAO-WHO1995 | GB1886.239-2016 | CP2020 | E406 |
Appearance | White to light yellow powder | White or light yellow powder
| White to light yellow powder | White or light yellow powder |
Particle size | - | - | - | Min. 95% pass 80 mesh |
Water insoluble matter,w/% | ≤1 | ≤ 1.0 | - | ≤1 |
Ash,w-% | ≤6.5 | ≤ 5.0 | ≤ 5.0 | ≤6.5 |
Loss on drying,w/% | ≤20 | ≤ 22.0 | - | ≤15 |
Acid insoluble ash/% | - | - | ≤0.5 | ≤0.5 |
Gel strength（1.5%w/w） | - | - | - |
|
Starch | No blue colour | Pass test | No blue colour | No blue colour |
Gelatine | Pass test | No turbidity appears | - | |
Heavy metals as Pb-(mg/kg)% | ≤10 | - | ≤0.4 | - |
干燥失重/% | - | - | ≤20.0 | - |
Foreign bodies/% | - | - | ≤1.0 | - |
Water absorption/ml | - | - | ≤75 | - |
Lead(Pb)/(mg/kg) | - | ≤ 3.0 | - | ≤5 |
Arsenic(As)/(mg/kg) | ≤3 | ≤ 3.0 | ≤3% | ≤3 |
arsenate/(mg/kg) | - | - | ≤3 | - |
Total plate count | - | - | - | ≤5000cfu-g |
Aerobic plate count/cfu/g | - | - | ≤103 | - |
Yeast and mould /cfu/g | - | - | ≤102 | ≤300 |
Salmonella | - | - | - | Absent in 5 g |
E. coli | - | - | Negative | Absent in 5 g |
