Agar-Agar is a natural high-molecular linear structure extracted from red algae such as gracilaria and gelidiume. As one of the three most extensively applied algal hydrocolloids in the world, it is used in the food, pharmaceutical, household chemical and bioengineering sectors.
In food industry, agar-agar works as a gelatinizer, thickener and stabilizer. It physically reacts with substance to form complexes and therefore is commonly used in beverage, jelly and puddings, ice-cream, chewy candy, canned food, meat product, fruit jam and dairy product. In Japan, agar-agar (Kanten) is clarified as dietary fiber and has more than 400 years of eating history.
Product Name | Agar-agar |
CAS No. | 9002-18-0 |
Molecular Formular | (C12H18O9)n |
Introduction | Agar (also named agar-agar flake and jelly powder) is natural hydrophilic colloid extracted from various seaweed such as gracilaria and gelidium and its final product feature present as off-white dry powder form or strip form. Agar cannot dissolve cold water, but only be able to dissolve in boiled water. 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. |
Raw Material | Gracilaria/ Gelidium |
Characteristc | White/ Good Transparancy/ Good Elasticity |
Appearance | Powder/ Flake/ Strip |
Suitable Crowd | Suitable to people of high blood pressure or hyperlipidemia |
Packaging: 25kg/drum or as the customers require.
Shipping: As the customer require.
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