| CAS No.: | 9002-18-0 |
|---|---|
| Formula: | (C12h18o9)N |
| EINECS: | 232-658-1 |
| Certification: | BRC, ISO, HACCP, Halal |
| Packaging Material: | Paper |
| Storage Method: | Keep in Dry and Ventilate Place |
| Customization: |
|---|
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Audited Supplier Agar, also known as agar-agar or jelly powder, is natural hydrophilic colloid extracted from various seaweed such as gracilaria and gelidivum. It is off-white powder or strip. Agar could not dissolve in cold water, but it can dissolve in boiling water easily.
Specification:| Test Item | Unit | The Standard |
| Appearance | -- | White to light yellow powder |
| Water Unsolvable | % | 1Max. |
| Moisture | % | 12Max. |
| Ash | % | 5Max. |
| Gel Strength(1.5%w/w) | g/cm2 | 900Min. |
| Starch Test | -- | Pass test |
| pH | -- | 6-9 |
| Heavy Metals | ppm | 40Max. |
| Arsenic | ppm | 3Max. |
| Total Plate Count | cfu/G | 5000Max. |
| Yeast and Mould | cfu/G | 300Max. |
| Salmonella | -- | Negative |
Agar has coagulability and stability and it can be used as thickener, coagulant, suspending agent, emulsifier, preservative and stabilizer in food industry, medical research and chemical industry.
In food industry, it is used as coagulant and stabilizer in candy, jelly, canned food, ham sausage, stuffing sausage, etc; it is used as stabilizer in ice-cream, etc; it is used as suspending agent in beverage, juice, etc; it is used as clarifying agent in wines, soybean sauce, vinegar, etc.
Store in tightly closed original package at cool, dry and ventilated place.
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