Food Grade Agar Agar Powder Best Price CAS 9002-18-0 Food Additives Thickeners
Agar powder is a type of algal gelatin extracted from Gelidium and other red algae. With a history of over 300 years in China and Japan, it is internationally recognized as a "novel East Asian product" due to its unique gelling properties, which have led to its extensive application in fields such as food, medicine, chemical engineering, textiles, national defense, and biological research.
Product Details
Products Description
Agar agar, or simply called agar, agar-agar,it is a hydrocolloid generally made from Gelidium and Gracilaria, commonly used as a gelling agent and thickener in food. The European food additive number for it is E406
Agar is a semi transparent white to light yellow thin film with ribbons or fragments, particles, and powder that have no odor or a slightly special odor, and has a sticky and smooth taste.
Specification
| Items | Specification | Test results |
| Appearance | Pale yellow to off white powder | Qualified |
| Loss on drying (105ºC) ,w/% | ≤12.0 | 10.7 |
| Total ash (550ºC) , w/% | ≤5.0 | 1.8 |
| Gel strength (1.5%,20ºC,4h), g/cm² |
≥900 | 955 |
| Particle size(80 mesh) | 95% passed | Qualified |
| Starch test | Negative | Qualified |
| Gelatin test | Negative | Qualified |
| Acid-insoluble ash, w/% | ≤0.5 | Qualified |
| Water-insoluble matter , w/% | ≤1.0 | Qualified |
| Lead (Pb) ,mg/kg | ≤5.0 | Qualified |
| Arsenic (As),mg/kg | ≤3.0 | Qualified |
| Cadmium(Cd),mg/kg | ≤1.0 | Qualified |
| Mercury(Hg),mg/kg | ≤1.0 | Qualified |
| Total plate count (CFU/g) | ≤5000 | 900 |
| Yeast and moulds(CFU/g) | ≤300 | Qualified |
| E.Coli | Absent in 5 g | Qualified |
| Salmonella | Absent in 5 g | Qualified |
Application
Candies and Desserts
Gummies and Yōkan: Provide a refreshing, non-sticky texture.
Jellies and Puddings: Ideal for creating vegan jellies, with the advantage of remaining solid at room temperature.
Mirror Glaze for Fruit Cakes: Creates a glossy, attractive coating on pastry surfaces.
Ice Cream: Acts as a stabilizer, preventing ice crystal formation, resulting in a smoother texture and slower melting.
Beverages and Dairy Products
Yogurt and Acidic Drinks: Remain stable in acidic environments, preventing separation and water seepage.
Juice Clarification: Utilizes its flocculation properties to adsorb and precipitate suspended particles in juice, making it clear.
Baking and Fillings
Used in fillings and frostings to increase viscosity and stability, preventing them from leaking out of pastries.
Molecular Gastronomy and Creative Cooking
Leveraging its "thermo-irreversible" properties to create astonishing dishes, such as:
"Caviar": Drops of flavored juice mixed with agar are dripped into cold oil to form spherical "caviar."
Transparent Noodles: Made from colored agar solution.
Vegetable Terrine: A transparent gelatinous dish containing vegetables, both visually appealing and delicious.
Packaging and Shipping
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