Physicochemical Properties: Water Soluble SOLUBLE IN HOT WATER
Function: It can be used as thickener, coagulant, suspension agent, emulsifier, stabilizer, fresh-keeping agent, adhesive and biological culture medium. Agar can also be used to refer to food
Agar is a natural polysaccharide colloid extracted from red algae seaweed. It is structurally composed of (1-3) -β-D-galactose and (1-4) -3,6-endo-α-L-galactose Composed of chain polymer. Agar and carrageenan. Alginate is the most widely used three seaweed gum in the world. It has been widely used in many fields such as food industry, pharmaceutical industry, daily chemicals, bioengineering, etc.
Agar is insoluble in cold water and can absorb 20 times its own volume of water. It is easy to dissolve in boiling water. The diluent remains liquid at 42 () but condenses into a compact gel at 37 (). Agar is a component of cell wall and contains complex carbohydrates, calcium and sulfate.
Agar powder Function
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 owns useful and specific characters: physical and chemical property are concretion, stability, can form complex together with other substances, can be used for thickener, coagulator, suspension agent, emulsifier, antistaling agent, and stabilizer.
Agar powder Application 1) Carbonated drinks and beverages
As emulsifying stabilizer and thickener, agar has strong gelling ability, and its gelling strength increases when it is shared with dextrin or sucrose.
It can be used into the pet food, candy, dairy products, jam, flour product. 2) Jams, jelly, milk prodcts, syrup,confections 3) Baked goods, desserts 4) Ice cream, cake, udding, wine, fruit can, etc.
