Thickener Agar 99% Powder Cas 9002-18-0 Agar

Thickener Agar 99% Powder Cas 9002-18-0 Agar

The Introduction of Agar 99% Powder

Agar powder (Hantian powder) is a natural high molecular polysaccharide substance that uses high-quality natural seaweed such as cauliflower, Gracilaria, and Porphyra as raw materials and is refined and purified using scientific methods. Agar is a hydrophilic colloid, divided into strip and powder forms, insoluble in cold water but easily soluble in hot water. Agar powder is superior to agar strips and is also easy to dissolve.

Agar, known as "Kanten" in Japan, is rich in dietary fiber (80.9%), high in protein content, and low in calories.

Agar has an extremely useful and unique property in its application in the food industry. Its characteristics: it has coagulation and stability, and can form physical and chemical properties such as complexes with some substances. It can be used as a thickener, coagulant, suspension agent, emulsifier, preservation agent, and stabilizer. Widely used for manufacturing pellets

Grain orange and various drinks, jelly, ice cream, cakes, soft candy, canned food, meat products, Babao Congee, tremella and bird's nest, soup food, cold food, etc

The Application & Function of Agar 99% Powder

1, Beverage - Using agar as a suspending agent with a concentration of 0.01-0.05% can make the particles evenly suspended.

Agar is used in beverage products to achieve a suspension force that allows the solids in the beverage to be evenly suspended without sinking.

Its characteristic is the long suspension time and shelf life, which cannot be replaced by other suspension agents. Good transparency, good fluidity, and a smooth and odorless taste.

2, Juice gummy - The amount of agar used is about 2.5%, and the gummy made from glucose solution, white granulated sugar, etc. has a much better transparency and taste than other gummies.

Agar is used in solid foods to solidify and form colloids, which serve as the main raw material and complex with other auxiliary materials, such as sugar solution, granulated sugar, spices, etc.

3, Canned meat and meat products can form an effective gel for binding minced meat with 0.2-0.5% agar.

4, Babao Congee, tremella and bird's nest, soup -- use 0.3-0.5% agar as thickener and stabilizer.

5, Cold mixed food - Wash the agar first, brew it with boiling water to make it swell, remove and add seasoning to serve.

6, Gelatin pudding -- transparent and strong elastic gel can be prepared with 0.1-0.3% agar and refined galactomannan.

7, Jelly - Using agar as a suspension agent, with a reference dosage of 0.15-0.3%, can achieve uniform suspension of particles without sedimentation or stratification.

Other industries: 1. Beer clarifier - using agar as an auxiliary clarifier to accelerate and improve clarification.

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The COA of  Agar 99% Powder

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