Agar powder is a kind of alginate extracted from gelatine and other red algae. It has been in the history of more than 300 years in China and Japan. Because of its special gel properties, agar powder has been widely used in food, medicine, chemical industry, textile, defense, biological research and other fields, and has been called "the novelty of East Asian products" in the world.
The quality standard of agar powder Agar agar is in line with the national standard GB1975-80: dry weight loss: less than 15% burn residue (ash): less than 5 water insoluble matter:% less than 1 arsenic (AS)%: less than 0.0001 heavy metal (Pb)%: less than 0.004 water absorption: 75 ml (highest number) starch: prescribed gel strength: >800g/cm2 product strength gel strength: >800g/cm2
Application of agar powder in agar tissue culture: preparation of culture medium, alias: Agar Agar; Gumagar molecular formula: (c12h18o9) n working concentration: 3-4.5 g / L. Strength: 1300g / C ㎡ appearance: off white powder storage conditions: room temperature
Applications in other fields
Agar has special gelling properties, especially significant stability, hysteresis and hysteresis, and is easy to absorb water; It has been widely used in food, medicine, chemical industry, textile, national defense and other fields. In the food industry, it has the excellent effects of increment agent, thickener, emulsifier, gelling agent, stabilizer, excipient, suspension aid and water retention agent. It can be used in the production of crystal soft candy, shaped soft candy, aquatic products, canned meat, fruit juice beverage, pulp beverage, rice wine beverage, dairy beverage, boutique, dairy cake, jelly, pudding, etc.
Agar is composed of two parts, agarose and agar pectin (Agaropectin). Agarose as a gelling agent is a nonionic Polysaccharide without sulfates (salts). It is a component of gel forming, and its macromolecular chain links are alternately linked to 1 and 3 glycosides. β- D-galactopyranose residues and 3,6- α- L-galactopyranose residues. Agar pectin is a non gel part. It is a complex polysaccharide containing sulphate (salt), glucuronic acid and pyruvic aldehyde. It is also a part of commercial extraction. In industry, agar is white to yellowish in color, with colloidal feeling, no smell or slight characteristic smell. Agar is insoluble in cold water, easily soluble in boiling water and slowly soluble in hot water.
As for the use of agar, first of all, agar is nutritious, that is, ordinary organisms, even microorganisms, do not decompose it (although agar belongs to sugar). Therefore, it is often used as biological culture medium or some drug carriers. In addition, it is more widely used in the food industry as a thickener and coagulant. Agar melts at about 90 degrees and condenses into a solid at about 40 degrees. It is often added to jelly and jelly, which can be said to be harmless. Suspension agent, emulsifier, stabilizer and preservative can also be used. It is widely used in manufacturing granular orange and various beverages, jelly, ice cream, cakes, soft candy, cans, meat products, Babao porridge, tremella bird's nest, soup food and cold food.
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