agar agar,China price supplier

• Item
• Specification
• • Name
  • agar agar
• • Appearance
  • White powder
• • Taste
  • Bland
• • Odor
  • Odorless
• • Assay
  • 99.5%
• • Gelling Point
  • 37-40a??
• • Melting Point
  • 85-90a??
• • Gel Strength(Gr/cm ² )
  • 1300~700(test method:Nikan 1.5%solution at 20a?? for 15 hours.)
• • Starch or dextrin
  • NIL
• • Tannin acid gums
  • NIL
• • PH
  • 5-7
• • Moisture(Wt)
  • 10%
• • Total Ash(Wt)
  • 4.0%
• • Stability
  • 4.0%
• • Insolubles
  • <0.1%
• • Acid Insoluble(Wt)
  • <0.6%
• • Swelling Index(H ₂ O)
  • <9
• • Clarity(NTU )
  • <35
• • Mesh Size
  • 80~100
• • Heavy metal
  • 200mg/kg
• • Lead
  • 10ppm
• • Arsenic
  • 3ppm
• • Microbiology
  • 
     
• • Colony(Cfu/gm)
  • <1000
• • Salmonella
  • NIL
• • E. Coli
  • NIL
• • Coliform
  • NIL

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

As Agar agar manufacturer , Agar-agar is a non-digestible Polysaccharide . Agar-agar is now widely used for making jellies, cookies, tissue culture, and bacteriological cultivation base.Especially, Known as the best source for dietary fiber, it has currently become the best source of high quality dietary foods.

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
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 foodchem company.There are some other thickeners in this company.They are  Carrageenan      Cassia Gum       Carboxy methyl cellulose      Guar Gum       Konjac Gum       Pectin    Sodium Alginate      Xanthan Gum