Instant Agar ( Quick Soluble Agar)
Best Spreadable Agar Supplier | Instant Agar with Good Solubility
Instant agar (spreadable 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 professional and experienced spreadable agar supplier 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.
Ágar instantâneo | Ágar para barrar
Matérias-primas
Algas vermelhas
As matérias-primas a granel dos nossos produtos hidrocolóides são principalmente originárias dos mares naturais e livres de poluição das Filipinas, Indonésia, Malásia e outros países, incluindo gracilaria de qualidade, eucheumaottoni e gelidium. Todas as nossas matérias-primas são ecológicas e respeitadoras do ambiente e cumprem as normas nacionais e nacionais, da UE e da FDA.
Introdução
Low-temperature Instant Agar (also called Quick Soluble Agar, Spread Agar, or Spreadable Agar) is a natural marine polysaccharide that is extracted and refined by a special process using natural seabed plants (seaweeds) as raw materials.
Carteira
ZN65S (New)
- Dissloving Temp.: 65-70 °C
- Gel Strength: 300-800 g/cm2
- Form: White to yellowish powder
- Operation time: 20-25 min
- Packing: 25kg/carton box
ZN65X
- Dissloving Temp.: 65-70 °C
- Gel Strength: 300-500 g/cm2
- Form: White to yellowish powder
- Operation time: 5-10 min
- Packing: 15kg/carton box
ZN65C
- Dissloving Temp.: 65-70 °C
- Gel Strength: 50-200 g/cm2
- Form: White to yellowish powder
- Operation time: 5-10 min
- Packing: 25kg/carton box
ZN80X
- Dissloving Temp. : 80-85 °C
- Gel Strength: 400-600 g/cm2
- Form: Off-white powder
- Operation time: 5-10 min
- Packing: 25kg/carton box
ZN80C
- Dissloving Temp.: 80-85 °C
- Gel Strength: 30-100 g/cm2
- Form: Yellowish powder
- Operation time: 5-10 min
- Packing: 25kg/carton box
| CARACTERÍSTICAS QUÍMICAS | |
| Aparência | Pó esbranquiçado a amarelado |
| Humidade | ≤ 12 % |
| Cinza total | ≤ 5 % |
| Low-Temperature Instant Capacity (50-55°C, 5 min) | ≥ 95% |
| Gel Strength (1.5% at 20°C) | Low: 50-100 g/cm2 Medium: 100-300 g/cm2 High: 400-600 g/cm2 Ultra-High: ≥ 600 g/cm2 |
| pH | 5-7 |
| Dimensão da malha | 80-100 |
| Amido e Dextrina | Não detetável |
| Gelatina e outras proteínas | Não detetável |
| Matérias insolúveis em água | ≤ 1% |
| Metal pesado | ≤ 20 ppm |
| Pb | ≤ 3 ppm |
| Como | ≤ 2 ppm |
| Cd | ≤ 1 ppm |
| Hg | ≤ 1 ppm |
| Cinza insolúvel em ácido | 0,5 % máx |
| TESTE MICROBIOLÓGICO | |
| Contagem total de placas | ≤ 5000 ufc/g |
| Leveduras e bolores | ≤ 300 ufc/g |
| E.Coli | Ausente em 5 g |
| Salmonela | Ausente em 5 g |
Differences Between
Standard Agar Agar
and Instant Agar
| Item | Ágar-ágar | Ágar instantâneo |
| Dissolving Temperature | ≥ 90 °C | 65 °C or 80-85 °C |
| Operation Time | ≥ 10 min | 2-5 min |
| Transparência | Geral | Melhor |
| Formação de gel | Lento | Rápido |
| Produto | Sources | Color | Dissolving Temperature | Setting Temperatura | Operation Tempo | Resistência do gel (1.5%,20°C,4h) |
| Ágar padrão | Gracilaria and Gelidum seaweeds | Pó esbranquiçado a amarelado | ≥ 90 °C | 35-45 °C | ≥ 10 min | 500-1200 g/cm2 |
| Instant Agar ZN80X | Gracilaria seaweeds | Off-white powder | 80-85 °C | 35-45 °C | 2-5 min | 400-600 |
| Instant Agar ZN65X | Gracilaria seaweeds | Yellowish powder | 65-70 °C | 35-45 °C | 5-10 min | 400-600 |
| Instant Agar ZN65C | Gracilaria seaweeds | Yellowish powder | 65-70 °C | 35-45 °C | 5-10 min | 100-200 |
| Instant Agar ZN80C | Gracilaria seaweeds | Yellowish powder | 80-85 °C | 35-45 °C | 5-10 min | 30-100 |
Instant Agar vs. Pectin in Cake Glaze
| Ágar instantâneo | Pectina | |
| Availability | Raw material from tropical cultivated seaweed crops. Always available | Depends on the citrus crops harvesting |
| Gelation condition | Does not require the special condition | Require low pH and high Brix to gelify |
| Handling | Easily set, easily disperse, and dissolve | Need longer time to set |
Gelatin vs. Instant Agar in Yogurt
| Ágar instantâneo | Gelatina | |
| Dosagem | Inferior | Mais alto |
| Estabilidade | Higher melting point. Guaranteed low whey-out phenomena. Longer final product shelf-life
| Lower melting point. Increased rate of phase separation. Shorter final product shelf-life |
| Culture and Religion Acceptance | Vegan 100%, Vegetable origin. No religious issue | Non-Vegan, Animal origin, severe restriction in religious beliefs. |
Embalagem
As a professional and responsible instant/spreadable agar agar powder supplier 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.
Caixa de cartão
Tambor de fibra
Caixa de lata
Saco Kraft
Saco tecido PP
Instant Agar Properties
Vantagens
- Extracted from natural seaweed, high-quality dietary fiber, Green, healthy and safe.
- It can be rapidly dissolved at 65-90℃ within 10 minutes.
- It can form a non-drawing gel with syrup and other solids, easy to stir.
- The product has high transparency, making the jam bright, similar to the mirror.
- It can be produced according to demand smear, gel, and adjustable strength.
Usage and Dosage
Usage:
- Add 0.5-1% instant agar powder to water at 65-80℃ and keep stirring, dissolving for 5-10 minutes until the powder dissolved absolutely
- Add the mixture to syrup at 90℃ and keep 90℃
- Cool down to 70℃, then add citric acid to adjust the acid
- Add essence and pigment
- Add water then adjust to the corresponding weight
- Package, stand the product for 1 day.
Dosage: Add according to the production process. It is recommended to add 0.2-1% of the final products
Instant Agar Applications
Lacticínios
Due to its quick solubility at low temperatures, It matches the process of dairy products by reducing the damage to nutrients by high temperatures. Widely used in yogurts and custard creams.
Bakery - Cake Glazes
It can effectively improve the gloss and water retention of baked products and has good effects of moisturizing, anti-drying, and rich taste and flavor while prolonging the shelf life of products. Good for cake glazes and fillings.
Compotas
It has a better ability to combine moisture and is effective in reducing water activity. It can increase the viscosity of jams in jam production.
Formulário de contacto
Gino Biotech will always be your best supplier and a good partner for spreadable agar, instant agar, and other hydrocolloids from China.
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