Product Description
Agar Agar, is derived from seaweed, is a versatile hydrocolloid completely soluble in boiling water. Agar Agar can be used as a vegetarian substitute for gelatin, a thickener for soups, in fruit preserves, ice cream, and other desserts. Raw materials (seaweed) are harvested in controlled area. No chemical fertilizers are used during growth period. All raw materials (seaweed) come from sustainable cultivated crops without any exploitation of natural resources or protected wild plants
Outstanding Purity & Safety StandardsOur Agar Agar undergoes rigorous microbial and heavy metal testing, guaranteeing it is free from Salmonella, E. coli, yeast, moulds, lead, and arsenic. With a moisture content of 15% and all particles passing through an 80 mesh sieve, you receive a high-quality, reliable product for your development. Its allergen-free and non-poisonous attributes make it suitable for varied industries.
Versatile Applications Across IndustriesAgar Agar is valued for its multifunctionality as a gelling, thickening, and stabilizing agent. It is crucial in the food industry for jellies, desserts, and confectionery, and is also indispensable in microbiological culture media, pharmaceuticals, and cosmetics. Its natural origin and high gelling properties provide consistent, predictable performance in all applications.
Optimal Storage & Shelf LifeProper storage extends Agar Agar's shelf life up to two years. To maintain quality and efficacy, store it in an airtight container in a cool, dry place, protected from moisture and direct sunlight. This ensures the powder remains free-flowing, uncontaminated, and ready for use whenever needed.
FAQ's of Agar Agar:
Q: How is Agar Agar typically used in various industries?
A: Agar Agar serves as a stabilizer, thickener, and gelling agent in the food industry for desserts, jellies, and confectioneries, and acts as a reliable medium in microbiology, pharmaceuticals, and cosmetic formulations due to its high gel strength and purity.
Q: What makes Agar Agar a safe choice for food and laboratory applications?
A: Agar Agar is subject to extensive microbial testing, ensuring it's free from Salmonella, E. coli, yeast, and molds. Additionally, it contains minimal heavy metals (all below strict regulatory limits), is allergen-free, non-toxic, and derived from natural red seaweed, making it safe for both food and laboratory uses.
Q: When should Agar Agar be dissolved during preparation, and in which solvent?
A: Agar Agar must be dissolved in boiling water for effective gelling, as it is soluble in hot water but insoluble in cold water and organic solvents. It should be added during the heating stage of preparation to ensure full dissolution and optimal gel strength.
Q: Where should Agar Agar be stored to preserve its quality?
A: Store Agar Agar powder in a cool, dry, and airtight container, shielded from moisture and direct sunlight. Proper storage maintains its gel strength, prevents clumping, and extends its shelf life to up to two years.
Q: What key benefits does Agar Agar offer over other gelling agents?
A: Agar Agar provides a firm, stable gel at relatively low concentrations, is tasteless and odorless, and forms gels that remain stable at room temperature. It contains no animal-derived ingredients, making it ideal for vegetarian and vegan products.
Q: How does the production process ensure the purity and safety of Agar Agar?
A: The manufacturing process includes strict quality controls, such as mesh-size screening, moisture reduction, and comprehensive testing for pathogens and heavy metals, ensuring the final product meets food-grade and safety requirements.
08045800156
Send Inquiry
Send Inquiry
Send SMS
Call Me Free
