Agar is a mixture of a neutral, dominating polysaccharide called “Agarose” and a charged polymer called “Agaropectin”. The agarose is composed of (1-4) linked 3,6-anhydro -a- – L – galactose alternating with (1-3) linked – b – D – galactose.
Due to the unique gel property and stability of Agar, it has become not only one of the safest and indispensable additive in food industry which can be used as firming agent, thickening agent, stabilizing agent as well as emulsifying agent, but aslo boasts wide application in chemical industry and pharmaceutical industry as raw material for bacteria culture, carrier of microorganism.
Basic information:
| roduct Name | Agar |
| Synonyms | agaragarflake;agaragargum;agaropectin,mixtwithagarose;agarose,mixtwithagaropectin;bengal;
bengalgelatin;bengalisinglass;ceylon |
| CAS | 9002-18-0 |
| MF | C14H24O9 |
| MW | 336.33496 |
| EINECS | 232-658-1 |
| Product Categories | AgarsMicrobiology;All Solid Media/AgarsResearch Essentials;CarbohydratesResearch Essentials;
A - MMicrobiology; Base Ingredients;Core Bioreagents;Media;Media from A -;Microbial Media;gel;TGF-beta;Flavor |
Chemical Properties :
| Melting point | 85-95 °C |
| storage temp. | BELOW +15°C |
| solubility | H2O: 1.5% with heat |
| Water Solubility | SOLUBLE IN HOT WATER |
| Merck | 14,184 |
| Application | Thickener; stabilizer; emulsifier; gelling agent. Commonly used in candy, lamb, West Point,
pie, ice cream, yogurt, refreshing drinks, dairy products, etc. |
Spec :
| tems | Standards |
| Appearance | Milky or yellowish fine powder |
| Gel Strength (Nikkan 1.5%,20℃) | >1200g/CM2 |
| Total Ash | ≤1% |
| Loss On Drying | ≤12% |
| Ability of absorbing water | ≤75ml |
| Residue on Ignition | ≤5% |
| Lead | ≤5ppm |
| Arsenic | ≤1ppm |
| Heavy Metals(Pb) | ≤10ppm |
| Total Plate Count | <10000cfu/g |
| Salmonella | Absent in 25g |
| E.Coli | <3 cfu/g |
| Yeast and Moulds | <500 cfu/g |
| Particle Size | 100% through 80mesh |
