Agar, scientific name agar, English name Agar, also known as watercress, frozen powder, swallow essence, foreign powder and cold weather, has very useful and unique properties in the application of food industry. It is characterized by its physical and chemical properties, such as solidification, stability, forming complexes with some substances, and can be used as thickener, coagulant, suspending agent, emulsifier, preservative and stabilizer. It is widely used to make granular oranges and various drinks. Meat products, eight-treasure porridge, tremella bird's nest, soup food, cold food, etc. Agar can be used as culture medium and ointment matrix in chemical industry and medical research.
Ingredients: Gracilaria, Porphyra, and Gelidium Function: Agar has coagulability and stability, and can be used as thickener, coagulant, suspending agent, emulsifier, stabilizer, preservative, adhesive and biological culture medium. Usage: Agar is widely used to make granular drinks, rice wine drinks, fruit juice drinks, crystal soft sweets, mutton soup, lunch meat, ham sausage, jelly pudding and ice cream.
Usage: Soak agar powder in cold water for about 3-5 hours, then put it in a pot and add water to boil until it is completely dissolved.
Agar agar
The C (1) ends of 52 long-chain D- galactopyranoses bound by 1, 3- glucoside bonds are combined with C(4) of L- galactopyranose -C(6)- sulfate (1), and galactomannan sulfate is formed according to this ratio (below).
It exists not only in agar of Gelidium, but also in related red algae. The commercially available agar is extracted from the dried products of these algae with hot water, cooled and solidified, frozen and drained with warm water, and finally dried. White gelatinous transparent, tasteless and odorless fragments or powder, insoluble in cold water, soluble in hot water to form viscous liquid. After cooling, 1% solution forms a gel. Sol is formed at 80- 100℃. It can also be obtained from Gracilariaceae and ceramide. In addition to food and industrial uses, it is often used as a culture medium for bacteria.
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