Properties and applications of agar

Agar powder Agar

Agar powder quality standard in line with the national standard GB1975-80 regulations: drying weight loss: ≤ 15% burning residue % (ash): ≤5 water insoluble matter% : ≤1 arsenic (AS) % : ≤0.0001 heavy metal (in terms of Pb) % : ≤0.004 absorbency: 75 ml (maximum number) starch: according to the specified gel strength: >800g / cm2 Product advantages Gel strength: >800g /

cm2

Application notes on agar powder Agar tissue culture: Preparation of medium, alias: Agar-agar; Gum agar Formula: (C12H18O9)n Working concentration: 3-4.5 g/L. Strength: 1300g/ c㎡ Appearance: White powder storage conditions: room temperature

Uses of agar

Agar, also known as carrageenan, is made of a rare and precious tropical marine red algae, unicorn vegetables, which is scientifically prepared. It belongs to lactose sulfate, contains about 75% of carbohydrates, and also contains inorganic substances that are indispensable to the human body - calcium, iodine, iron, sodium, etc.

Agar is a type of algal gum extracted from stone broccoli and other red algae plants, which has a history of more than 300 years in China and Japan. Because of its special gel properties, it has been widely used in food, medicine, chemical industry, textile, national defense, scientific research and other fields, and is internationally known as "novel East Asian products".

Agar carrageenan is not only widely used in food, but also has the functions of clearing heat and cooling lungs, appetizing and strengthening the spleen, improving appetite, etc., and can prevent constipation and treat hypertension. Due to the gel stability of agar and carrageenan solutions, agar is widely used in the food industry and can be used as a stabilizer for food and food.

Agar and carrageenan taste much better than other foods made of gums, and the taste is more subtle. In addition to being used as a stabilizer, agar can also prevent packaging from sticking. When the concentration of agar reaches 0.5% to 1.0%, it can be used as a stabilizer for the transparent icing of oil cake, while improving viscosity and surface adhesion, rapid solidification and increasing food flexibility, reducing surface defects and cracks. While the gel melting temperature is raised, the aspiration and softening tendency of the food is reduced.

In food industry applications, agar is also often mixed with other plant gels. Because agar can be used as a filler and leavening agent, it can be used as a preservative instead of starch to make sheet paste, starch-free bread and after-dinner snacks, and when the agar concentration reaches 0.1% to 1.0%. In many gummy and special sugar foods, such as grease is a popular food additive. Agar is used to make ice sherbet and ice collapse. Agar can reduce the desizing of dairy products, improve the consistency of cheese, etc.

Agar is used in beverage products, and its role is levitation, so that the solids in the beverage are suspended evenly and do not sink. It is characterized by long suspension time and shelf life, which is also irreplaceable by other suspension agents. Good transparency, good fluidity, smooth taste without odor. The reference usage is between 0.09-0.12%.

Agar is often used in many jelly and gel desserts, what is agar? What are the nutrients and benefits of this ingredient?

It has a wide range of applications in the food industry, pharmaceutical industry, daily chemical industry, biological engineering and many other aspects, agar used in food can significantly change the quality of food, improve the grade of food. The price is high. Its features: coagulation, stability, can form complexes with some substances and other physical and chemical properties, can be used as thickener, coagulant, suspension agent, emulsifier, preservative and stabilizer.

Widely used in the manufacture of granular oranges and various beverages, jelly, ice cream, pastries, fudge, canned, meat products, eight treasure porridge, white fungus bird's nest, soup food, cold mix food and so on. Agar is used in the chemical industry, medical research, as a culture medium, ointment base and other uses.

Agar is a gelatin product made from the algae gelidium and Gracilaria, which are the most commonly used curing agents for microbial media, but also for canned meat, fish and poultry and cosmetics, pharmaceuticals and dental medicine. It is used as a clarifying agent in the brewing and wine industries, as a thickener in the production of ice cream, pastries and salad seasonings, and as a lubricant for metal drawing.

Agar made from algae is a translucent, amorphous powder, flakes or granules. The main production areas are Japan, New Zealand, the United States and Russia. Agar is insoluble in cold water and can absorb 20 times its own volume of water. Easily soluble in boiling water , the dilution remains liquid at 42 °C ( 108 ° F ) but condenses into a tight jelly at 37 ° C.

Agar is a component of the cell wall and contains complex carbohydrates, calcium and sulfates. Agar is a hydrophilic colloid, divided into strips and powders, insoluble in cold water, easily soluble in hot water. Agar has a unique importance in industry, even if the concentration of agar is as low as 1%, it can still form a fairly stable gel (gel), which is a necessary raw material for the food industry, chemical industry and medical research.

Agar can absorb water in the intestine, inflate the contents of the intestine, increase the amount of stool, stimulate the intestinal wall, and cause defecation. Therefore, people who are often constipated can eat some stone cauliflower appropriately. Agar is rich in minerals and a variety of vitamins, of which alginate substances have a hypotensive effect, starch sulfate has a lipid-lowering function, and has a certain prevention and treatment effect on hypertension and hyperlipidemia. It can clear the lungs and dissolve phlegm, clear heat and dampness, nourish yin and lower fire, cool blood and stop bleeding.

Agar should not be mixed with foods containing acidity, which will affect its effect. Agar is insoluble in sugar solution, and sugar should be added to hot agar solution when food formulations contain agar. Generally, the hot agar solution is cooled to below 40 ° C to form a gel, and will not dissolve into a solution below 85 ° C.