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.
MingQiong Brand---Agar is a natural macromolecule multi_sugar product,which extracted from porphyra and Gracilaria etc seaweeds as raw materials,refined through scientific method.With various elements,it can nor only refresh and clear rheamatism,but also whet the appetite.
Agar has been agreed by FDBA as a safe products,and aproved as a food additive in the Food & Chemical Medicine Dictionary.
As a soluable jelly,especially in boiled water Agar has two states:strip and powder.Even lowed the density to 1%, Agar can still be relatively stable jelly,thus has an important character in industry,being the necessary materials in Food Industry,Chemaical Industry and Medicine and Sience Research.
In Food Industry,Agar has the following characteristics:Stablizing and coagulating, can be widely used in producing drink,icecream,sugar,canned food,meat products etc, as coagulant, densifying agent,emulsifyingagent,keeping fresh agent, stabilizing agent ,floation agent.
In chemical Industry and Medicine & Science Research,Agar is used as ointment-base and cultivate-base and so on.
AGAR gels are thermoreversible.
Quality of Agar is up to national Standard GB1975-80: Specification: 1. Powder Gel /Jelly strength: 800-1200g/cm2 Loss on drying :15%max Residue after burning 5.0%max Hot water insoluble 1.0%max Starch assay( add two drops of iodine solution): no blue color appearance Appearance: from white to light yellow powder Heavy metals (Pb) 0.004%max As 0.0001%max Packed in 25kgs plastic woven bags/carton or 10kgs per iron drum . 2. Strip Gel /Jelley strength: 450g/CM2 Min. Loss on dryi....
Molecular formula: C12H18O5
CAS No: 9002-18-0
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