Paski agarowe
Co to jest Agar Agar
Agar Agar is a seaweed hydrocolloid, or phycocolloid, with a long history of use as a gelling, thickening, and stabilizing food additive. It is considered to be the strongest natural hydrocolloid gum, and also the perfect substitute for animal-source gelatin.
As one of the professional agar agar manufacturers, suppliers, and exporters in China, Gino is dedicated to supplying you with superior products from reliable agar agar manufacturers. With our variety of gelling/stabilizing systems, we can create tailor-made solutions perfectly matched to all your needs.
Skontaktuj siÄ z nami, aby zapytaÄ o pojedynczÄ gumÄ hydrokoloidowÄ lub stabilizatory ĆŒywnoĆci (mieszanki i systemy), ktĂłre bÄdÄ odpowiednie dla Twoich produktĂłw. W przypadku jakichkolwiek pytaĆ prosimy o przesĆanie wiadomoĆci e-mail na adres [email protected].Â
Paski agarowe
| Kategoria | ZagÄszczacze, stabilizatory |
|---|---|
| Numer E | E406 |
| Nr CAS. | 9000-70-8 |
| Kodeks H.S. | 1302310000 |
| Pochodzenie | Chiny |
| MOQ | 500 KG |
| Opakowanie | Kartony, torby, beczki |
| Termin pĆatnoĆci | T/T, L/C |
GINO_Twoi najlepsi producenci agaru agarowego
Z czego skĆada siÄ Agar Agar?
- Surowce
SkÄ d pozyskuje siÄ agar agar?
It is a family of linear galactan polysaccharides obtained from the cellular walls of red seaweeds, Gelidium and Gracilaria are the main species utilized for commercial agar production.
Gatunki Gelidium byĆy pierwotnymi materiaĆami uĆŒywanymi w Japonii, ale niedobory podczas II wojny Ćwiatowej doprowadziĆy do odkrycia, ĆŒe gatunki Gracilaria sÄ odpowiednie, jeĆli wodorosty zostanÄ poddane obrĂłbce alkalicznej podczas przetwarzania.
Schemat przepĆywu produkcji
Paski agarowe
Gracilaria (lub Geldium) â Ćugowanie alkaliczne â Mycie â Bielenie â Gotowanie ĆŒelu â Filtrowanie â Pchanie paskĂłw â ZamraĆŒanie â Odwadnianie â Suszenie â Gotowy produkt â Pakowanie.
Nasz asortyment produktĂłw
BÄdziesz cieszyÄ siÄ wszystkimi gatunkami i formami produktĂłw agarowych, w tym:
Arkusz specyfikacji
| Charakterystyka sensoryczna | |
| WyglÄ d | It is strips from with a slightly off white color and neutral odor and taste. |
| Charakterystyka chemiczna i fizyczna | |
| WilgotnoĆÄ | â€12% |
| PopiĂłĆ ogĂłĆem | â€5% |
| WytrzymaĆoĆÄ ĆŒelu (metoda Nikkan) | 500-700 g/cm2 |
| Ph | 5-7 |
| Skrobia Dekstryna | Niewykrywalny |
| Ć»elatyna i inne biaĆka | Niewykrywalny |
| Substancje nierozpuszczalne w wodzie | â€15% |
| Heavy Metal | â€1 Ppm |
| PopiĂłĆ nierozpuszczalny w kwasie | â€0,5 % |
| Charakterystyka mikrobiologiczna | |
| CaĆkowita liczba pĆytek | Maks. 5000 CFU/g |
| DroĆŒdĆŒe i pleĆnie | Maksymalnie 300 CFU/g |
| E.Coli | Nieobecny w 5g |
| Salmonella | Nieobecny w 5g |
Uwagi:
Arkusz specyfikacji sĆuĆŒy wyĆÄ cznie jako wskazĂłwka i odniesienie. Wyniki klienta mogÄ siÄ rĂłĆŒniÄ ze wzglÄdu na rĂłĆŒnice w warunkach testowania, sprzÄcie i metodach.
Nasze opakowania
As one of the professional and responsible agar agar manufacturers, in addition to providing you with quality products, we also try our utmost to offer you flexible packaging solutions, to provide you customize packaging, and our aim is simple, just to:
- Rozbudowa twĂłj marka sens i rozwijaÄ siÄ prywatny marka
- Promowanie wizerunku wĆasnej marki.
- Wzmocnij swoje promocyjne dziaĆania marketingowe.
- WyrĂłĆŒnij siÄ na tle konkurencji.
      10 g Neutralny 20 g Red Ribbon 10-1000 g Private Label 10 kg Neutralny
ZaĆadunek, dostawa i wysyĆka
BÄdziesz zadowolony:
RĂłĆŒne style pakowania, elastyczne metody zaĆadunku, maĆa iloĆÄ zamĂłwienia, szybki czas dostawy ...
| IloĆÄ zaĆadunku | |||
| Opakowanie | Pojemnik | IloĆÄ | Waga netto |
| Tkana torba 10 kg Pp | 1*20' FCL | 250 workĂłw | 2,500 kg |
| 10 g Plastikowa torba | 250 workĂłw= 250 wiÄ zek * | 1,200 kg | |
| Torba plastikowa 20 g | 250 workĂłw= 250 wiÄ zek * | 1,200 kg | |
| Czas dostawy | |||
| Opakowanie zbiorcze 10 kg | W ciÄ gu 2-3 tygodni od dokonania przedpĆaty | ||
| MaĆe opakowania detaliczne | W ciÄ gu 4-6 tygodni od dokonania przedpĆaty | ||
Uwagi:
- JeĆli worek plastikowy 10 g, 1 wiÄ zka = 10 g * (400-500)=4,0-5,0 kg;
- JeĆli plastikowa torba 20 g, 1 pakiet =20 g * (200-250)=4,0-5,0 kg.
- From Packing Design, Packing Material Selection, and Packing Printing to Manual packing, Delivery, all in one package service.
We only choose well-reputed shipping lines to ensure safety and time. From our warehouse to the destination port, or even to your warehouse, "Full Tracking Service" is always with you.
Agar Agar WĆaĆciwoĆÄ
NajwaĆŒniejsze cechy agaru agarowego sÄ nastÄpujÄ ce.
Great gelling power
Its great gelling power in an aqueous environment allows it to form gels that are more resistant (stronger) than those of any other gel-forming agent, assuming the use of equal concentrations.
No reagents needed
The simple water solution has that gelling power. There is no need to add reagents to produce gelation, such as potassium (or proteins as is necessary with carrageenans), calcium (or other divalent cations as is necessary with alginates). High sugar concentrations or an acid environment (as is necessary with pectins) are not needed.
Wide range of pH
It can be used over a wide range of pH, from 5 to 8, and in some cases beyond these limits. It withstands thermal treatments very well, even above 100°C which allows good sterilization.
Gel Hysteresis
A 1.5% aqueous solution gels between 32°C-43°C and does not melt below 85°C. This is a unique property of agar, compared to other gelling agents.
No cations added
Agar gives gels without flavour and does not need the addition of cations with strong flavours (potassium or calcium), it can be used without problems to gel food products with soft flavours.
Enhances flavours
It assimilates and enhances flavours of products mixed with it and acts as a fragrance-fixer permitting their long-term fixation.
Thermoreversible gel
Its gel has excellent reversibility allowing it to be repeatedly gelled and melted without losing any of the original properties.
Transparent gels
Transparent gels that are easily colored can be obtained their refractive index can also be easily increased by adding sugar, glucose, glycerine, etc., giving them an attractive brightness.
KorzyĆci z Agar Agar
Zdrowy
WydajnoĆÄ ĆŒelu
WegaĆski
UĆŒytkowanie w laboratorium
Zastosowania agaru - zastosowania agaru
1. Zastosowania spoĆŒywcze
Agar Agar byĆ pierwszym hydrokoloidem stosowanym w przemyĆle spoĆŒywczym. Na poczÄ tku byĆ uĆŒywany tylko na Dalekim Wschodzie, ale od ponad wieku jego zastosowania obejmujÄ caĆy Ćwiat.
The FAO/WHO Codex Alimentarius permits the use of agar in the human food industry and it has also been accepted and authorized by the regulations of the more exacting countries such as the United Kingdom, the Federal Republic of Germany, Russia, France, and Poland. The Food and Drug Administration (FDA) of the United States assigns agar as a grading of GRAS (Generally Recognised as Safe).
In the human food industry, agar is used mainly as a gelling agent and in a secondary way as a stabilizing agent and for controlling viscosity. It is used as an additive, not as a nutrient. The gelling power of agar is so high that it is used at a 1% maximum concentration; for viscosity control and as a stabilizing agent the proportion used is 1/100 or less. For this reason, the ingested quantities are very small, and, because agar is not easily digested by the human body, its calorie contribution is negligible thus agar can be used in special diet food.
Agar applications in the food industry are based on their special characteristics and the most important applications are the following.
Galaretka agarowa, deser wodny galaretki, Wyroby cukiernicze, Produkty piekarnicze, Produkty mleczne, Produkty fermentowane, Konserwy miÄso i produkty rybne, Zupy i sosy, Ćrodek nabĆyszczajÄ cy, and Health foods.
2. Zastosowania niespoĆŒywcze
NoĆniki kultury i inne zastosowania bakteriologiczne, Hodowla tkanek roĆlinnych, Dental mold, and Pharmaceutical preparations.
Agar w mikrobiologii:Â
Its uses in microbiology are based on special properties: a gelling temperature of 32-36°C, a melting temperature of 85-86°C, a lack of hydrolysis by bacterial exoenzymes, and its ability to be prepared without bacterial inhibitors. The above temperatures refer to culture media gelled with agar and which contain 10-11 g agar per liter of culture media.
Agar w biologii:
MoĆŒna zapytaÄ, dlaczego agar jest uĆŒywany do hodowli bakterii?
Stosowanie agaru w bakteriologii jest jednym z najwaĆŒniejszych zastosowaĆ i wymaga ĆcisĆej kontroli fizyko-chemicznej, a takĆŒe braku substancji hemolitycznych i, co waĆŒniejsze i trudniejsze, braku jakichkolwiek inhibitorĂłw bakteryjnych. Robert Koch zaczÄ Ć uĆŒywaÄ agaru w 1881 roku do ĆŒelowania bulionĂłw hodowlanych podczas przygotowywania staĆych podĆoĆŒy hodowlanych i byĆo to pierwsze wprowadzenie tego orientalnego produktu do Europy.
Agar w farmacji:
The application of agar in pharmacy as a smooth laxative is well known. Lately, it has been used as an excipient in pharmaceutical preparations. In some Western countries, agar is used as an antirheumatic since a prolonged treatment has permitted important improvements in patients' health. Agar has been used to stabilize cholesterol solutions.
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Need to find reliable E406 Agar Agar manufacturers, suppliers, and exporters in China? As one agar company, all grades and forms of agar products could be provided by Gino. We could help you find the perfect agar for your application.
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