Agar

Introduction of Agar:
1. Agar, also known as agar-agar, kanten and China grass, is a gelatinous susbstance derived from seaweed.
2. In the form of white fine powder, this kind of food additives has superior stability and can be combined with other substances to form some complexes.
3. Agar is a polymer composed of subunits of the sugar galactose.
4. With a useful unique property, agar can greatly improves the quality of foods.

Uses of Agar:
1. Agar has been widely used in such industries as food, pharmaceutical, daily chemical and biology.
2. Agar-agar can be used as thickener, coagulant, suspending agent, emulsifier, preservative and stabilizer in manufacture of orange juice and all kinds of drinks, jelly, ice cream, cakes, candy, canned food, meat products, rice pudding and so on.

Specifications of Agar:

Item	Specifications
Gel strength(G/CM2)	900 /1000/1200
Appearance	white fine powder
PH (6 – 8)	6.8
Gelation point (35-42℃)	39
Melting point	98
Loss on drying	≤7%
TCP	5500/G
Residue on ignition	≤5%
Insobie material	≤0.1%
Heavy metals (PB)	<0.0002%
Arsenic	<0.0001%
Mesh size (%)	90% pass through 80 mesh screen