Agar, also known as Agar and gelose, is a polysaccharide extract of marine red seaweed and one of the most widely used seaweed gum in the world Agar has been used as a food additive for centuries.In the 1950s,industria agars in powdered form were first manufactured in western countries and introduced to the fields of food,cosmetics,and pharmaceuticals. Agar is isolated from premium natural seaweed such as Gracilaria verrucosa and Gelidium amansii via extraction and refinement. Agar is usually white or pale yellow, colloidal, odorless or has a slight odor. lt is insoluble in cold water but soluble in boiling water.Agar has an extremely useful and unique property in food industry applications. lt has properties such as gelling and stability, and it can also form complexes with some substances. lt can be used as thickening agent, coagulant, suspending agent,emulsifier, preservative and stabilizer.
Types:
1. high strength agar: gel strength 700-1300
2. low-strength agar: gel strength 50-600
The color of agar varies from white to pale yellow. It features the colloid feeling, has no smell or has a slight characteristic smell. It is insoluble in cold water and is soluble after boiling.
Agar has had a history of hundreds of years as a food.As one of the strong gelling agents, agar is widely used in the food industry, such as suspending agent, thickener, stabilizer and clarifier. Soft candy made from agar has a refreshing taste and high transparency that is better than normal jelly. In biomedicine, it can be used as a carrier, a laxative and a microorganism culture medium
Houzhuang Industrial Park,
Chengyang District, Qingdao City,
Shandong Province，P.R.China
