Agar,China SUNWAY price supplier

company profile

Nanjing Jiayi Sunway Chemical Co., Ltd.

China

Contact: Ms.Mrs. Karen Hu

Tel: 86-25-52172297

Number of Employees:

Business Type: Manufacture

product details

Model No:agar agar powder

Standard:GB22255-2014,BP2000,FCC,USP

Origin:China

Brand:SUNWAY

Product Description

1.Chemical name:Agar Agar
2. Alias: bengal,Agar agar, agar agar
3.Molecular weight:336.33496

4.CAS:9002-18-0
5.Chemical formula: (C12H18O9)n

6. Appearance:Light Yellow Powder

7.Specification:

Agar Agar (500/700/800/900/1100/1200/1250/1500and other types of Agar Agar Powder, Strips and Flakes

Item

Standard

Test results

Color

Class white or pale yellow

Class white or pale yellow

Smell

No smell

No smell

Form

Uniform strip or powder

Powder

Moisture [water] content

≤15.0%

＜15.0%

Ash content

≤5.0%

＜5.0%

Starch test

Pass test

Pass test

Water-insoluble

≤1.0%

＜1.0%

Starch test

Pass test

Pass test

Mesh 75

＜5%

＜5%

Heavy metal(As Pb)

≤20 mg/kg

＜20mg/kg

Pb

≤5 mg/kg

＜5mg/kg

As

≤3 mg/kg

＜3mg/kg

Identification

Pass test

Pass test

Total bacterial count,CFU/g

≤2,000/g

＜2，000/g

Mould and yeast,CFU/g

≤100/g

＜100/g

Coli group(MPN/g)

None

None

Salmonella bacteria(MPN/g)

None

None

Gel strength(1.5%,20℃,15h)

801-1200 g/cm2

Pass test

Application

1.Application in jelly pudding：
Natural and safe seaweed plant polysaccharide Easy to disperse, Good solubility (85℃ can dissolve), strong gelDepending on theamount of added, can form a soft, hard and brittle texture.Synergy with other colloids.Start forming gel at 35-40℃,gel will melt above 85℃ Fresh taste, good flavor release.

2.Application in yogurt:

Superior water holding function: The rate of water absorption of agar can reach 250 times of self weight.Stability: Because of the freezing point and melting point of agar, there is a certain lag.(It is freezing around 40℃,it will dissolve around 85℃. ) The viscosity of yogurt in the low temperature and normal temperature was greatly changed when the common stabilizer was made of yogurt, reduced viscosity at room temperature.

3.Application in liquid beverage:

a. It has thickening and stabilizing effect, compared with other colloid, non stick taste, Only a small amount can be added to provide a full and refreshing taste of the product. b. Has a superior flavor release, will not cover up the release of the flavor of the food itself.

c. It has thixotropic viscosity, give the texture of thick liquid beverage, but it has a little aftertaste, good throat feeling,the taste is very smooth.

4.Other areas of application:

a. Can be used as an additive or an additive for pie, pastry lace gel and stable protein food, sugar cookies, French homemade cookies and ice cream milk oily food b. It can be used as a stabilizer and a filling agent for a lot of sugar foods, such as cotton candy, sugar making fruit slices,stick candy and tough and flexible fruit jelly. c. In the production of jam can increase the viscosity of jam d. You can add cold in soft white cheese, cream cheese and fermented milk products, helps to reduce the dairy products from the pulp, improve the consistency of cheese and sliced. e. Can be used as poultry products and aquatic products canned thickening agent and a gelling agent. f. Can be used as a type of semi solid flow of food type of agent.

Packing & Delivery

1.Packaging Specifications:
25kg bag,25kg/carton,25kg/drum.Can be customized according to customer needs.
2.Lead Time: Bulk delivery is usually one week, which can be expedited, depending on the order quantity, inventory and customer demand.

Item	Standard	Test results
Color	Class white or pale yellow	Class white or pale yellow
Smell	No smell	No smell
Form	Uniform strip or powder	Powder
Moisture [water] content	≤15.0%	＜15.0%
Ash content	≤5.0%	＜5.0%
Starch test	Pass test	Pass test
Water-insoluble	≤1.0%	＜1.0%
Starch test	Pass test	Pass test
Mesh 75	＜5%	＜5%
Heavy metal(As Pb)	≤20 mg/kg	＜20mg/kg
Pb	≤5 mg/kg	＜5mg/kg
As	≤3 mg/kg	＜3mg/kg
Identification	Pass test	Pass test
Total bacterial count,CFU/g	≤2,000/g	＜2，000/g
Mould and yeast,CFU/g	≤100/g	＜100/g
Coli group(MPN/g)	None	None
Salmonella bacteria(MPN/g)	None	None
Gel strength(1.5%,20℃,15h)	801-1200 g/cm2	Pass test