1. Introduction of Agar 

AGAR is a pure natural polysaccharide colloid extracted from the red algae seaweed in the ocean.Structurally, the chain polymers are composed of (1 -3) - collagene-d-galactose and (1-4) -3- endoether -L- galactose.It is widely used in many aspects, such as food industry, pharmaceutical industry, daily chemical industry and biological engineering. The safety of AGAR has been recognized by the Food and Agriculture Organization of the United Nations and the World Health Organization. It is a safe and non-toxic product.

Appearance: White or Yellow Powder

Molecular formula: C12H18O9

EINECS No.: 232-658-1

CAS No.: 9002-18-0

2. Specification of Agar

3. Feature of Agar

a. White and bright color with high clean transparency, great flexibility, toughness and strong fastness

b. Has coagulability, stability and physical and chemical properties such as complex formation with some substances

c. The temperature at the freezing point differs greatly from that at the melting point

d. Rich in dietary fiber, high in protein and low in calories

e. Certified by FAO and WHO, safe and non-toxic

4. Application of Agar

a. Direct edible

AGAR is used as food for direct consumption in China, Japan and southeast Asia. Shandong Province in China is often used in cold dishes (wash agar first, brew it with boiling water to make it swell,

pick up and add ingredients to eat) and eat it directly. Southeast Asia also uses agar as a delicious cool food in Summer.

b. Fruit juice (orange juice) drink

AGAR is used as a suspending agent, the concentration of 0.01 to 0.05% can make the particles float uniformly, without precipitation or stratification.

AGAR is also used in beverage products. Its function is to levitate, so that the solid substance in the beverage will be uniformly suspended without sinking.

It is characterized by a long suspension time and a long shelf life, and is also a place where other suspending agents cannot be replaced. Good transparency, good fluidity, smooth and no smell.

c. Candy

The use amount of AGAR is about 2.0-2.2%, which is much more transparent and taste than other soft candies made with glucose liquid and white granule.

Agar is used in solid foods, and its function is to solidify to form a colloid, and as a main raw material, it is combined with other auxiliary materials such as sugar liquid, sugar, spices and etc.

Mainly used in agarose fructose, fig sugar, cotton candy and other products.

d. Jelly

AGAR as a solidifying agent, suspension, can play the role of solidification, suspension. The reference dosage is 0.10-0.3%, which can make the particles float uniformly, without sedimentation

and without stratification. Can make jelly solidification force stronger, the transparency is higher, the elasticity is good, and the smoothness is smooth.

e. Canned meat and meat products

AGAR can be used to form a gel that effectively binds the minced meat.A small amount of AGAR is added to canned meat as a solidifying agent to ensure that the meat in the canned meat is to

kept intact during transportation and does not disperse into a sauce.Agar-agar is not easily damaged by high temperature, so can still maintain its solidification capacity after high temperature treatment.

f. Eight-treasure porridge, white fungus bird's nest, oyster food

0.01-0.05% AGAR was used as a thickener and stabilizer. The food can be evenly stabilized, without delamination and without leaving the soup, so that the product is more refreshing and smooth.

g. Cold food - first wash the agar, brew with boiling water to let it expand, pick up and add ingredients to eat.

h. Jelly pudding, tamarind

With 0.1-0.3% AGAR and refined galactomannan, the transparent strong elastic gel can be prepared.

i. Other industries 

First, beer clarifying agent - using agar as an auxiliary clarifying agent to accelerate and clarify.

5. Package of Agar

25kg bag or as per the requirement of the customer

6. Storage of Agar

In a cool dry place out of direct sunlight