Agar agar

Agar agar

Standard executed：food grade

Properties：

Agar, scientific name agar, English name agar, also known as seaweed, frozen powder, oat extract, seaweed powder, or cold weather, is a polysaccharide extracted from seaweed and is currently one of the most widely used seaweed gels in the world. Agar is a hydrophilic colloid that is insoluble in cold water but easily soluble in boiling water. Agar has coagulation and stability, and can be used as a thickener, coagulant, suspension agent, emulsifier, preservative, and stabilizer. Even if the concentration of agar is as low as 1%, it can still form a fairly stable gel (jelly), which is a necessary raw material for the food industry, chemical industry, and medical research.

Agar is rich in dietary fiber, high in protein content, low in calories, and has the functions of detoxifying and nourishing the skin, clearing heat and relieving heat, promoting appetite and promoting digestion, moistening the intestines, lowering blood pressure, lowering blood sugar, and preventing cancer. It has been recognized by the Food and Agriculture Organization of the United Nations as a healthy food for the 21st century. Agar is also recognized as a safe product by the US Food and Drug Administration and has been approved for inclusion in the Food Chemicals Pharmacopoeia as a food additive topic.

Usage：

Agar is widely used to make granular oranges and various drinks, jellies, ice cream, cakes, soft sweets, cans, meat products, Babao Congee, tremella and bird's nest, American food, cold food, etc. When eating, add water to this product at a ratio of about 1:50, boil and stir slightly before consumption. If consumed after cooling, the effect will be better. Sweet and salty flavors can be adjusted according to individual taste preferences. You can also boil this product in water a hundred times to make a liquid, then add white sugar, rock sugar or other spices, food coloring, stir and let it cool and solidify before consumption. Boiled chicken, duck, and pork soup can also be mixed with 1% agar. After boiling and cooling, it becomes a high-quality soup frozen food

Food industry:

1. The granular orange beverage uses agar as a suspension agent, which has good transparency, good fluidity, and a smooth and odorless taste. Its usage concentration is 0.01-0.05%, which can make the particles in the beverage suspend evenly without sinking. Its characteristic is long suspension time and shelf life, which cannot be replaced by other suspension agents.

2. Beer clarifying agent uses agar as an auxiliary clarifying agent to accelerate and improve clarification.

3. Juice gummies - The amount of agar used is about 2.5%, and the gummies made from glucose solution, white sugar, etc. have better transparency and taste than other gummies.

4. For canned meat and meat products, 0.2-0.5% agar can form an effective gel for binding minced meat.

5. Babao Congee, tremella and bird's nest, American food --0.3-0.5% agar is used as thickener/stabilizer.

6. Cold mixed food - Wash the agar first, brew it with boiling water to make it swell, remove it and add seasoning before consumption.

7. Gelatin pudding -- transparent and strong elastic gel can be prepared with 0.1-0.3% agar and refined galactomannan.

Agar is used in the chemical industry, medical research, as a culture medium, pharmaceutical culture medium, and other purposes. Chemical Industry:

1. Microbial culture medium agar as a bacterial culture medium has significant effects in terms of hardness and water secretion, as well as the quantity of bacterial growth and the large morphology of colonies. When the agar concentration is 1.5%, it is a clear liquid. When it is cooled to below 43 ℃, it forms a hard gel. When it is heated to below 85 ℃, it does not melt. It is the most widely used coagulant in the preparation of various biological culture media. Commonly used in microbial culture, tissue culture, biofilm materials, etc. It can be used as a substrate for bacterial culture media such as edible mushrooms in research institutes or mushroom factories.

2. Gel electrophoresis agarose is a neutral component of agar without charge. It can be used as the support of gel electrophoresis and the carrier of affinity chromatography. In medicine, it can also be used to study virus gel, bacteria, clinical tests, biochemical analysis, proteins, nucleic acids, antigens, antibodies, as well as the separation and purification of polysaccharides and the preparation of drugs.

3. Soy media, tablet adhesives, and pharmaceutical capsule agar can be used as non oily drug substrates, playing a role in prolonging drug efficacy.

4. Cosmetics - Agar can serve as a colloid and a carrier, providing stability and resistance to toxicity.Package and storage :

10kg/tin

Store:Agar should be stored in a dry and ventilated place. The storage life of agar can be increased by keeping the temperature between 18-25 ℃. If the temperature is too low for a long time, the strength of gel will be reduced. Agar should not be stored together with strong odors.