Fooding Group Agar - Coagulant - Gluten-free - Powder

Enhanced TDS

Identification & Functionality

Ingredient Name: Agar
Food Ingredients Functions: Coagulant,
Emulsifier,
Preservative,
Stabilizer,
Suspending Agent,
Thickener,
Viscosity Modifier
E No.: E406
HS Code: 1302310000.0
CAS No.: 9002-18-0
EINECS No.: 232-658-1
Ingredients: Agar
Food Additive Number: E 406, INS 406
Technologies: Food Ingredients
Product Families: Food Ingredients — Functional Additives
Antioxidants & Preservatives
Food Ingredients — Texture & Consistency
Emulsifiers,
Gums & Hydrocolloids,
Stabilizers,
Starches & Thickeners
Place of Origin: China

Features & Benefits

Labeling Claims: Gluten-free,
Halal,
Kosher
Food Ingredients Features: Detoxifying,
Enhanced Shelf Life,
Fiber Enrichment,
High Protein Content
Product Highlights: About Agar Agar

Agar in the food industry has an extremely useful unique nature. The formation of complexes and other physical and chemical properties, can be used as a thickener, coagulant, SC, emulsifiers, preservatives and stabilizers. Widely used in the manufacture of beverages and orange capsules, Jelly, ice cream, cakes, candy, canned food, meat, rice pudding, white fungus birds nest soup food, cold food, etc.

Agar in the chemical industry, medical research, can be used for medium, cream-based and other uses. While conducting biological experiments, the medium in the production of micro-organisms in the process, you can add agar as a coagulant to the liquid medium into a solid medium Or semi-solid medium. (Add a solid agar medium compared with the advantages of liquid medium is simple, easy to solve ventilation problems, for frequent observation and research.)

Applications & Uses

Markets: Food & Nutrition
Applications: Food & Nutrition — Food
Bakery,
Confectionery,
Convenience Foods,
Dairy,
Desserts & Fruit Preparations,
Meat, Poultry & Seafood
Food & Nutrition Applications: Cakes,
Candies,
Canned Meals,
Ice Cream,
Jellies
Applications: Agar Agar is a natural macromolecule polysaccharide product extracted from seaweeds such as porphyra and Gracilaria etc. and refined by scientific methods. It is composed of Agarose and Agaropectin. Agar Agar is usually white or tiny yellow, free of smell or having light characteristic smell. It can't dissolve in cold water but can easily dissolve in boiling water and dissolve slowly in hot water.

Properties

	Value	Units	Test Method / Conditions
Gel Strength	1200.0	-	-

Regulatory & Compliance

Certifications & Compliance: Gluten-free,
Halal,
Hazard Analysis Critical Control Point (HACCP),
ISO 9001,
Kosher

Safety & Health

Packaging & Availability