| ≥1 piece |
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℃
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.
2. Usage Of 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
3. COA of Agar-agar strips
|
Product name |
Agar-Agar strip |
Batch No. |
4063 |
Production date |
Apr. 2017 |
|
Package |
10kgs net per bag |
Batch q’ty |
500kgs |
Expiry date |
Apr. 2019 |
|
Botanical name |
Gracilaria (red seaweeds) |
||||
|
Store condition |
Store in proper place with temperature 20-25℃ |
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|
Items |
Specification |
Results |
|
Color |
Off-white or faint yellow |
Complies |
|
Shape |
Uniform dry sticks or powder |
Dry sticks |
|
Odor |
Free from extraneous odor |
Complies |
|
Water |
22% max |
12.2% |
|
Starch test |
PASS |
PASS |
|
Water insoluble |
1.0% max |
0.02% |
|
Lead (Pb) |
5.0ppm max |
0.5 ppm |
|
Arsenic (As) |
3.0ppm max |
0.2 ppm |
|
Total heavy metals |
20.0ppm max |
Complies |
|
Total bacterial count |
10000 cfu/g max |
Complies |
|
Mold & yeast |
100cfu/g max |
Complies |
|
Salmonella |
Not detected |
Complies |
|
E. Coliform |
Not detected |
Complies |
|
Pathogenic bacterium |
Not detected |
Complies |
|
Pesticides |
Not detected |
Complies |
|
Conclusion: After testing the product as per specification, it is fit for food industry use. |
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4. Packing&Shipping