Food Grade Agar 99% Powder 900 Gel - High-Quality Agar for Gel and Thickening Applications

Product Features
High purity quality: purity up to 99%, rich in active ingredients, very few impurities, ensuring that each product can play a stable and reliable role in gel and thickening applications, accurately meeting food processing needs.

High gel strength (900 gel strength): with a gel strength of up to 900, the gel structure formed is solid and stable, which can maintain good shape and texture in various food production, and improve the quality and taste of the product.

Food grade safety: strictly follow food production standards, pass a number of authoritative safety tests, and can be safely used in food processing, such as candy, jelly, canned food, dairy products, etc., to provide consumers with safe and healthy food raw materials.

Powder is easy to use: it is in a fine and uniform powder form, easy to disperse and dissolve, and can be quickly mixed with other ingredients during food production. It is easy to operate and improves production efficiency.

Product advantages
Excellent gel performance: it can quickly form gel in food, and its gel has good elasticity and toughness, so that products such as jelly and pudding have a unique taste and texture, enhancing consumers' eating experience.

Efficient thickening effect: As a thickener, it can effectively increase the viscosity of food and improve the rheology of food. It is suitable for sauces, soups, dairy products, etc., and improves the stability and texture of the product.

Wide range of applications: It is suitable for a variety of food fields, whether it is traditional Chinese pastries, Western desserts, or modern functional foods, nutritional supplements, etc., it can play an important role and meet the production needs of different food products.

Natural source: extracted from natural seaweed, it is a natural food additive, which meets the current consumer's pursuit of natural and healthy food, and provides food companies with natural gel and thickening solutions.

Precautions
Dosage control: Although agar is safer, excessive use may cause the food to be too thick or the gel to be too hard, affecting the taste and quality. When using, the dosage must be strictly controlled in accordance with the product instructions and food processing requirements.

Dissolution conditions: The dissolution of agar powder requires a certain temperature and time. It should be ensured that it is fully dissolved at a suitable temperature to avoid the appearance of undissolved particles that affect the product quality.

At the same time, it should be stirred continuously during the dissolution process to ensure its uniform dispersion.

Interaction with other ingredients: In food production, agar may interact with other food additives, nutrients, etc. For example, some metal ions may affect the gel properties of agar. When using it, you need to pay attention to the compatibility between the ingredients and conduct relevant tests and adjustments when necessary.

Special populations: For some special populations, such as infants, young children, and the elderly, although agar itself is safe, products made by adding agar to food may pose a risk of choking. Special attention should be paid to the design of the way of eating and the shape of the product to ensure food safety.

Storage conditions: The product should be stored in a cool, dry, light-proof environment, sealed and kept away from moisture, high temperature or direct sunlight to prevent agar from absorbing moisture and deteriorating, affecting its gel and thickening effects.

Use&Manufacturing:

Substitute for gelatin, isinglass, etc. in making emulsions including photographic, gels in cosmetics, and as thickening agent in foods especially.

Confectionaries and dairy products; in meat canning; in production of medicinal encapsulations and ointments; as dental impression mold base; as corrosion inhibitor; sizing for silks and paper; in the dyeing and printing of fabrics and textiles; in adhesives. In nutrient media for bacterial cultures.

Agar is a gum obtained from red seaweeds of the genera gelidium, gracilaria, and eucheuma, class rhodophyceae. it is a mixture of the polysaccharides agarose and agaropectin. it is insoluble in cold water, slowly soluble in hot water, and soluble in boiling water, forming a gel upon cooling.

The gels are characterized as being tough and brittle, setting at 32-40°c, and melting at 95°c. a rigid, tough gel can be formed at 0.5%. agar mainly functions in gel for- mation because of its range between melting and setting tempera- tures, being used in piping gels, glazes, icings, dental impression material, and microbiological plating. typical use levels are 0.1-2.0%.

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