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Agar-Agar |
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Product Name: |
Agar-Agar |
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Packing: |
25kgs/bag |
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CAS NO: |
9002-18-0 |
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Molecular Formula: |
(C12H18O9)n |
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Molecular Structure: |
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Physico-chemical properties: |
From white to light yellow powder |
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Picture: |
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Agar-Agar is a gelatinous substance derived from seaweed. Historically and in a modern context, it is chiefly used as an ingredient in desserts throughout Japan, but in the past century has found extensive use as a solid substrate to contain culture medium for microbiological work. The gelling agent is an unbranched polysaccharide obtained from the cell membranes of some species of red algae, primarily from the genuses Gelidium and Gracilaria, or seaweed (Sphaerococcus euchema). Commercially it is derived primarily from Gelidium amansii. application: Agar-Agar plays a special important role in industry. The concentration of Agar Agar can still form quite stable gel even the concentration fall to 1%.It is the necessary raw material of food industry, chemical industry and medical research. Agar Agar owns useful and specific characters: physical and chemical property are concretion, stability, can form complex together with other substances, can be used for thickener, coagulator, suspension agent, emulsifier, antistaling agent, and stabilizer. The detailed applications are as follows. |
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Specification:
| Item |
FCC standard |
Company standard |
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Superfine |
Agar powder |
Agar strip |
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Color |
From white to light yellow |
From white to light yellow |
From white to light yellow |
From white to light yellow |
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Gel strength |
—— |
=1300g/cm2 |
=900g/cm2 |
=400g/cm2 |
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Sieve residue -80 |
—— |
95% passed |
95% passed |
95% passed |
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Moisture |
=20% |
=9% |
=11% |
=20% |
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Ash |
=6.5% |
=2.0% |
=3.0% |
=5.0% |
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Hot water Insoluble |
=1% |
=1% |
=1% |
=1% |
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Water Absorbent |
=75ml |
=75ml |
=75ml |
=75ml |
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Starch |
Not blue |
Not blue |
Not blue |
Not blue |
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Pb |
=20ppm |
=20ppm |
=20ppm |
=20ppm |
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Arsenic |
=3ppm |
=3ppm |
=3ppm |
=3ppm |
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Lead |
=5ppm |
=5ppm |
=5ppm |
=5ppm |
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Ash (Acid-Insoluble) |
=0.5% |
=0.5% |
=0.5% |
=0.5% |
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Gelatin |
Passes test |
Passes test |
Passes test |
Passes test |
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