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Agar Agar Strips 20 g

Agar Agar E406 is a hydrocolloid extracted from red seaweeds that is widely used in the food industry and in certain scientific and industrial applications. It is found in various forms such as Strips, Powder or Bars.

As one professional agar agar supplier, exporter in China, our company is dedicated to supplying superior products from reliable agar agar manufacturer, most of all, our cooperative factories have all been certified by GMP, HACCP. 

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 info@gumstabilizer.com.

Agar Agar Strips 20 g

CategoryThickeners, Stabilizers
E NumberE406
CAS No.9000-70-8
H.S. Code1302310000
OriginChina
MOQ500 KG
PackagingCartons, Bags, Drums
Payment TermT/T, L/C

GINO_Your Premier Agar Agar Manufacturer

What Is Agar Agar Made Of ?

raw material of agar agar: gracilaria

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 utilised 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

Gracilaria (or Geldium) → Alkaline leaching → Washing → Bleaching → Boiling gel → Filtering → Pushing strips → Freezing → Dehydrating → Drying → Finished product → Packaging.

Our Product Range

Working with us | Choosing YOUR right agar agar manufacturer

You will enjoy all grades and forms of agar products, including:

Specification Sheet

Sensory Characteristics
AppearanceIt is strips from with a slightly off white color and neutral odor and taste.
Chemical And Physical Characteristics
Moisture≤12%
Total Ash≤5%
Gel Strength(Nikkan Method)500-700 g/cm2
Ph5-7
Starch DextrinNot Detectable
Gelatin And Other ProteinsNot Detectable
Water Insoluble Matter≤15%
Heavy Metal≤1 Ppm
Acid Insoluble Ash≤0.5 %
Microbiological Characteristics
Total Plate CountMax 5000 CFU/g
Yeast and MouldsMax 300 CFU/g
E.ColiAbsent in 5g
SalmonellaAbsent in 5g

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

Flexible Packaging Solutions | Custom Logo Packaging

Deliver a product with your logo that stands out from your competition

            10 g Neutral                      20 g Red Ribbon            10-1000 g Private Label              10 Kg Neutral

Loading

Working with us | Choosing the right agar agar manufacturer

You will enjoy:
A variety of packaging styles, Flexible loading methods, Small order quantity, Prompt delivery time ...​

Loading Quantity
PackagingContainerQuantityNet Weight
10 Kg Pp Woven Bag1*20' FCL250 bags2,500 Kgs
10 g Plastic Bag250 bags= 250 Bundles *1,200 Kgs
20 g Plastic Bag250 bags= 250 Bundles *1,200 Kgs
Delivery Time
Bulk 10 Kg PackagingWithin 2-3 weeks after the prepayment
Retail Small PackagingWithin 4-6 weeks after the prepayment

Remarks:

  1. If 10 g plastic bag, 1 bundle =10 g * (400-500)=4.0-5.0 kgs;
  2. If 20 g plastic bag, 1 bundle =20 g * (200-250)=4.0-5.0 kgs.
  3. From Packing Design, Packing Material Selection, Packing Printing to Manual packing, Delivery, all in one package service.

Shipping

Working with us | choosing the well-reputed shipping lines

We only choose the 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 Property

Great gelling power

Its great gelling power in an aqueous environment allows it to form gels which 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 additions 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 coloured can be obtained whose refractive index can also be easily increased by adding sugar, glucose, glycerine, etc., given them an attractive brightness.

Agar Agar Benefits

  • Healthy
  • Vegan
  • Gel Performance
  • Lab Use

Low in calories, fat, sugar and carbohydrates, but high in soluble fibre;

Seaweed-based gums, the perfect substitute to animal derived gelatin;

Firmer and stronger gel

It can not be degraded by the bacteria, so used as the preferable medium used in laboratories to grow bacteria.

Agar Applications - Uses of Agar

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.

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 United Kingdom, 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).

Agar applications in the food industry are based on its special characteristics and the most important applications are the following.

  • In confectionery, to prepare jellies, marshmallows and candies or candy fillers.
  • In marmalade production, agar is used as a thickening and gelling agent.
  • Mitsumame production in Japan is very important; this is a fruit salad mixed with agar gel cubes, duly coloured, salted and flavoured with fruit flavour. The agar used for this kind of fruit salad must allow the cans to be sterilized without the cubes melting or losing their corners or edges. For this purpose certain types of Gelidium agar are used.
  • In bakery, agar is used to cover cakes, in icing doughnuts, and when it is applied to chocolate it allows a good adherence to the base without cracking. In general agar is utilized to prevent dehydration of these confectionery products.
  • Agar is also important in fruit jelly preparations. When compared with pectin, agar has the advantage of not needing high sugar concentrations to form a gel.
  • Its application in yoghurt is also very important especially when consumers started to require less acid products and, therefore, casein cannot contribute to the maintenance of the product consistency, as it previously did.
  • In the meat industry, and especially in the preparation of soft boiled sausages, its use has permitted the reduction of fat content that acted before as bonding. Today the industry is trying to limit fat content in order to reduce cholesterol.
  • Agar is also used on a large scale in canned products like "scatola" meat (beef blocks in gelatine) - very popular in Italy, or chicken in gelatine - very common in Canada, cow tongue in gelatine -selling well in Denmark, lamb tongue in Australia, or other different types of meat and fish aspics. In dressings and extracts it is used as a thickener and stabilizer.
  • In smaller quantities, agar is used to increase the viscosity of some alcoholic liquers.
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We focus our main attention on various kinds of high quality Hydrocolloids and Stabilizing systems.

Need to find reliable E406 Agar Agar manufacturer, suppliers, 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 agar for your application.

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