Agar Agar Powder
What is Agar Agar
Agar Agar is a hydrocolloid extracted from red seaweeds that is widely used in the food industry and in certain scientific and industrial applications. Â
As one of the professional agar powder suppliers, and exporters in China, Gino is dedicated to supplying superior Agar Agar products from reliable manufacturers. With our variety of Gelling / Stabilizing systems, we can create tailor-made solutions perfectly matched to the needs of our customers.Â
Contact us to ask about a single hydrocolloid gum or food stabilizers (blends & systems) that would work for your products. Should you have any questions please feel free to send an email to [email protected].
Agar Agar Powder
| Category | Thickeners, Stabilizers |
|---|---|
| E Number | E406 |
| CAS No. | 9000-70-8 |
| H.S. Code | 1302310000 |
| Origin | China |
| MOQ | 500 KG |
| Packaging | Cartons, Bags, Drums |
| Payment Term | T/T, L/C |
GINO_Your Premier Agar Agar Powder Suppliers
What is Agar Agar Made of ?
- Where is agar agar obtained from?
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.
Gelidium species were the original materials used in Japan, but shortages in World War II led to the discovery that Gracilaria species were suitable if the seaweed was treated with alkali during processing.
Production Flow Chart
Agar Powder
Gracilaria (or Geldium) → Alkaline leaching → Washing → Bleaching → Boiling gel → Filtering → Pressing → Drying → Crushing → Finished product → Packaging.
Our Product Range
You will enjoy all grades and forms of agar products, including:
Specification Sheet
| Sensory Characteristics | |
| Appearance | It is a fine powder with a slightly off white color and neutral odor and taste. |
| Chemical And Physical Characteristics | |
| Moisture | ≤12% |
| Total Ash | ≤5% |
| Gel Strength(Nikkan Method) | Powder: 500-1200 g/cm2 |
| Ph | 5-7 |
| Mesh Size | 80-100 |
| Starch Dextrin | Not Detectable |
| Gelatin And Other Proteins | Not Detectable |
| Water Insoluble Matter | ≤15% |
| Heavy Metal | ≤1 Ppm |
| Acid Insoluble Ash | ≤0.5 % |
| Microbiological Characteristics | |
| Total Plate Count | Max 5000 CFU/g |
| Yeast and Moulds | Max 300 CFU/g |
| E.Coli | Absent in 5g |
| Salmonella | Absent in 5g |
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Remarks:
Specification Sheet is for guidance and reference only. Customer’s results may be different due to variations in testing conditions, equipment and methods.
Our Packaging
As one of the professional and responsible agar powder suppliers, 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:
- Build up your brand sense and develop your private brand
- Promote your own brand image.
- Give your promotional marketing efforts a boost.
- Make you stand out from your competition.
   PP Woven Bag      Kraft Paper Bag     Carton Box         Fiber Drum         Square Tin Box  Â
Loading & Delivery & Shipping
You will enjoy:
A variety of packaging styles, Flexible loading methods, Small order quantity, Prompt delivery time ...​
| Loading Quantity | |||
| Packaging | Container | Quantity | Net Weight |
| PPÂ Woven Bag | 1*20' FCL | 640-720 Bags | 16-18 MT |
| Kraft Paper Bag | 640-720 Bags | 16-18 MT | |
| Carton Box | 540 Boxes With Pallets | 13.5Â MT | |
| 600 Boxes Without Pallets | 15 MT | ||
| Drum | 320 Drums With Pallets | 8 MT | |
| 400 Drums Without Pallets | 10 MT | ||
| Square Tin | 1,000 Tins With Pallets | 10 MT | |
| 1,200 Tins Without Pallets | 12 MT | ||
| Delivery Time | |||
| Bags or Carton  Packaging | Within 2-3 weeks after the prepayment | ||
| Drum or Tin Packaging | Within 4-6 weeks after the prepayment | ||
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 Properties
The most important characteristics of agar agar powder are the following.
- 1. Its tremendous gelling power in an aqueous environment, which enables it to form a more resistant (strong) gel than any other gelling agent, assuming an equal concentration of gel is used.
- 2. It can be used over a wide range of pH values, from 5 to 8, and in some cases can exceed these limits.
- 3. It withstands heat treatment very well and can be sterilized well even above 100°C.
- 4. 1.5% aqueous solution gels between 32°C and 43°C and does not melt below 85°C. This is a unique property of agar compared to other gelling agents.
- 5. Agar Agar gives a gel without taste, no need to add cations with a strong taste (potassium or calcium), it can be used without problems in the gel of food with a soft taste.
- 6. It absorbs and enhances the flavor of the product with which it is mixed, and acts as a flavor fixing agent to fix it for a long time.
- 7. Its gel is very reversible and can be repeatedly gelled and melted without losing any of its original properties.
- 8. It is possible to obtain a transparent gel which is easily colored, and its refractive index can easily be increased by the addition of sugar, glucose, glycerin, etc., to give it an attractive brightness.
- 9. The gel is very stable, and does not cause precipitation in the presence of certain cations, as is the case with calcium-containing alginate.
Agar Agar Benefits
- Healthy
Low in calories, fat, sugar, and carbohydrates, but high in soluble fiber;
- Vegan
Seaweed-based gums, the perfect substitute for animal-derived gelatin;
- Gel Performance
Firmer and stronger gel
- Lab Use
It can not be degraded by the bacteria, so used as the preferred medium used in laboratories to grow bacteria.
Agar Applications - Uses of Agar
1. Food Applications
Agar Agar was the first hydrocolloid to be used in the human food industry. In the beginning, it was only used in the Far East, but the applications have been extending all over the world for more than a century.
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 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 jelly, Water dessert jellies, Confectionery, Bakery products, Dairy products, Fermented products, Canned meat and fish product, Soups and sauces, Fining agent, and Health foods.
2. Non-Food Applications
Culture media and other bacteriological applications, Plant tissue culture, Dental mold, and Pharmaceutical preparations.
Agar microbiology: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 biology:
You may ask, Why is agar used to grow bacteria?
The use of agar in bacteriology is one of the most important uses and requires strict physical-chemical control as well as the absence of hemolytic substances and what is more important and difficult, the absence of any bacterial inhibitors. Robert Koch started using agar in 1881 to gel culture broths when preparing solid culture media and this was the first introduction of this oriental product to Europe.
Agar in pharmacy:
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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- Contact Form
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