agar (agar) Introduction
Agar, agar, agar, English name (agar), also known as agar-agar (agar-agar), frozen powder, Yan vegetable essence, foreign powder, cold days. Agar has an extremely useful and unique property in food industry applications.
Agar is a polysaccharide extracted from seaweed and is one of the most widely used seaweed gums in the world. It has a wide range of applications in the food industry, pharmaceutical industry, daily chemical industry, bioengineering and many other aspects, agar used in food can significantly change the quality of food, improve the grade of food. The price is very high. Characteristics: coagulation, stability, can form complexes with some substances and other physicochemical properties, can be used as a thickener, coagulant, suspending agent, emulsifier, preservative and stabilizer. It is widely used in the manufacture of granular orange and various beverages, jelly, ice cream, pastry, fudge, canned food, meat products, eight treasures congee, silver ear bird's nest, soup food, cold food and so on. In the chemical industry, medical research, agar can be used as culture medium, ointment base and other uses.
Agar is a gelatin product made from the algae Gelidium and Gracilaria, and is the most commonly used solidifying agent for microbial culture media, as well as canned meat, fish and poultry, and in cosmetics, pharmaceuticals and dental care. It is also used as a clarifying agent in the brewing and wine industries, as a thickening agent in the production of ice cream, pastries and salad dressings, and as a lubricant in metal drawing.
Agar made from algae is a translucent, amorphous powder, flakes or granules. It is mainly produced in Japan, New Zealand, the United States and Russia. Agar is insoluble in cold water and can absorb 20 times its own volume. It is readily soluble in boiling water, and dilutions remain liquid at 42°C (108°F), but solidify into a compact jelly at 37°C. Agar is an integral part of the cell wall. Agar is a component of the cell wall and contains a complex mixture of carbohydrates, calcium and sulfates.