Food Grade Agar Agar Powder for Applications Formula C12h18o9 N 1000
Agar Agar
Agar-Agar is a gelatinous substance derived from seaweed. Historically and in a modern context, it is chiefly used as an ingredient in desserts throughout Japan, but in the past century has found extensive use as a solid substrate to contain culture medium for microbiological work. The gelling agent is an unbranched polysaccharide obtained from the cell membranes of some species of red algae, primarily from the genuses Gelidium and Gracilaria, or seaweed (Sphaerococcus euchema). Commercially it is derived primarily from Gelidium amansii.
application:
Agar-Agar plays a special important role in industry. The concentration of Agar Agar can still form quite stable gel even the concentration fall to 1%.It is the necessary raw material of food industry, chemical industry and medical research.
Agar Agar Powder
| ITEM | STANDARD |
| APPEARANCE | MILKY OR YELLOWISH FINE POWDER |
| GEL STRENGTH (NIKKAN, 1.5%, 20ºC) | > 900 G/CM2 |
| PH VALUE | 6 - 7 |
| LOSS ON DRYING | =<12% |
| GELATION POINT | 35 - 42ºC |
| RESIDUE ON IGNITION | =< 5% |
| LEAD | =< 5 PPM |
| ARSENIC | =< 1 PPM |
| TOAL HEAVY METALS (as Pb) | =< 20 PPM |
| SULPHATE | =< 1% |
| TOTAL PLATE COUNT | =< 3000 CFU/G |
| MESH SIZE (%) | 90% THROUGHT 80 MESH |
| SALMONELLA IN 25G | ABSENT |
| E.COLI IN 15 G | ABSENT |
| STARCH, GELATIN & OTHER PROTEIN | NONE |
Agar Agar Strip 500 gel strength
| ITEM | STANDARD |
| APPEARANCE | Milky or yellowish strip |
| GEL STRENGTH (NIKKAN, 1.5%, 20ºC) | > 500 G/CM2 |
| Total Ash | =<1% |
| LOSS ON DRYING | =<12% |
| Residue on Ignition | =< 5% |
| LEAD | =< 5 PPM |
| ARSENIC | =< 1 PPM |
| TOAL HEAVY METALS (as Pb) | =< 10 PPM |
| TOTAL PLATE COUNT | =<10000cfu/g |
| Salmonella | Absent in 25g |
| E.Coli | <3 cfu/g |
| Yeast and Moulds | <500 cfu/g |
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