You may interest in below products:

 

Agar Powder
Item		Specifications
Appearance		White to light yellow
Gel Strength (Gr/cm2)		700-1300 g/cm2
Loss on drying		≤11%
Hot water insoluble		≤1%
Starch assay( add two drops of iodine solution)		no blue color appearance
Ash		≤3.0%
Residue after burning		5.0% max.
Water Absorbent		75ml max.
Sieve residue (sieve-60)		95% passed
Melting temperature		≥ 80°C
Gelatinization temperature		≥ 30 °C
Heavy metal
Arsenic(As)		<0.0001%
Lead (Pb)		<0.004%

 

 

Introduction of Agar-Agar (or Agar agar, E406, 9002-18-0 )

Agar-Agar From ShiHuaCai, such as JiangLi red alga extraction plant of the polysaccharide. The main ingredients for sulfuric acid galacitiol together fat. The goods have made for strip, some for powder. AGAR characteristic is its most use of low-freezing and melting point of difference between temperature. It should be in the water heated to 95 °C and then began to melt, the solution temperature melting to 40 °C to then began to set, so it is made of solid medium concreting best. Using agar-agar preparation, and it can be used to the solid culture medium of high temperature melting, and not in training before solidification vaccination, will not be will cultivate things very hot dead. Therefore, AGAR medium of biological preparation is the most widely used a coagulate agent. AGAR concentrations, usually is 1 to 1.5% of the liquid culture.Natural Agar-Agar is used in producing a firm, clear jelly and is rich in iodine and trace minerals and has mildly laxative properties.

 

Usage Or Agar Agar 
Due to their variance in density ,flaked and powdered Agar Agar need to be used in different proportions , here are a few guidelines:Powdered agar can be substituted for the same quantity of unflavored gelatin in recipes. One teaspoon agar powder One tablespoon agar flakes. Typical usage level is 1/2 percent agar in water. The gelling ability of agar agar is affected by the acidity or alkalinity of the food additives it is mixed with. More acidic foods, such as citrus fruits and strawberries, may require higher amounts of agar agar. Some ingredients will not set with it at all such as: kiwi fruit  ( too acidic ), pineapple, fresh figs, paw paws, papaya, mango and peaches, which contain enzymes which break down the gelling ability ( although cooked fruit seems to lose this effect), chocolate and spinach.The artical : Agar agar recipes can teach you hou to make a delicious Sweet Potato Jelly. Hoping you have a good time with our company Agar agar.Agar agar powder as a kind of thickener in Fooding Group Limited.There are some other thickeners in this company.They are  Carrageenan ,Cassia Gum , Carboxy Methyl Cellulose(CMC) ,Konjac Gum ,Pectin , Sodium Alginate , Xanthan Gum……

 

-------------------------------------------------------------------------------------------------------------------

Thanks for your visisting, and be noted below notice:

 

1. Please only follow the item title to buy about Item Quantity, Item content, Item Name.

2. We will change the item name to ship for powder material.

3. Image is only for reference. The one you will receive may be different. We upload from the internet to save time. 

4. If you have anything unclear, please be free to contact us.