Agar Agar Powder

Your Premier Agar Agar Powder Suppliers

Agar agar is a hydrocolloid extracted from red seaweeds that is widely used in the food industry and in certain scientific and industrial applications.

As one of the professional and experienced agar agar powder suppliers in China, we have extended know-how and experience in the research, application, and use of agar agar, so we could provide a full range of agar products, and one-stop-shop customized solutions perfectly matched to the needs of our customers.

Raw Materials

Products We Offer

By Gel Strength

By Solubility

By Grade

Specification

CHEMICAL CHARACTERISTICS
Appearance	Off-white to yellowish powder
Moisture	≤ 12 %
Total Ash	≤ 5 %
Gel Strength (Nikkan Method)	700-1200 g/cm2
pH	5-7
Mesh size	80-100
Starch & Dextrin	Not detectable
Gelatin and other proteins	Not detectable
Water insoluble matter	≤ 1%
Heavy metal	≤ 20 ppm
Pb	≤ 3 ppm
As	≤ 2 ppm
Cd	≤ 1 ppm
Hg	≤ 1 ppm
Acid insoluble ash	0.5 % max
MICROBIOLOGICAL TEST
Total plate count	≤ 5000 cfu/g
Yeast & Mold	≤ 300 cfu/g
E.Coli	Absent in 5 g
Salmonella	Absent in 5 g

Click here to download to full TDS of Agar Agar Powder.

Packaging

As the professional and responsible agar agar powder suppliers in China, Gino Biotech not only provides customized products but also flexible packaging solutions. We will help you boost your business and make you stand out from the competition by offering you custom packaging.

Carton Box

Fiber Drum

Tin Box

Kraft Bag

PP Woven Bag

Properties

The most important characteristics of agar are the following.

Great gelling power

Its great gelling power in an aqueous environment allows it to form gels which are more resistant (stronger) than those of any other gel-forming agent, assuming the use of equal concentrations.
No reagents needed

The simple water solution has that gelling power. There is no need to add reagents to produce gelation, such as potassium (or proteins as is necessary with carrageenans), calcium (or other divalent cations as is necessary with alginates). High sugar concentrations or an acid environment (as is necessary with pectins) are not needed.
Wide range of pH

It can be used over a wide range of pH, from 5 to 8, and in some cases beyond these limits. It withstands thermal treatments very well, even above 100°C which allows good sterilization.
Gel Hysteresis

A 1.5% aqueous solution gels between 32°C-43°C and does not melt below 85°C. This is a unique property of agar, compared to other gelling agents.
No cations added

Agar gives gels without flavour and does not need the additions of cations with strong flavours (potassium or calcium), it can be used without problems to gel food products with soft flavours.
Enhances flavours

It assimilates and enhances flavours of products mixed with it and acts as a fragrance-fixer permitting their long term fixation.
Thermoreversible gel

Its gel has excellent reversibility allowing it to be repeatedly gelled and melted without losing any of the original properties.
Transparent gels

Transparent gels that are easily coloured can be obtained whose refractive index can also be easily increased by adding sugar, glucose, glycerine, etc., given them an attractive brightness.

Applications

Food Applications

Water dessert jellies, Confectionery, Bakery products, Dairy products, Fermented products, Canned meat and fish product, Soups, and sauces, Fining agent, and Health foods.