♦Packing:
Packed in 25kgs plastic woven bags/carton or 10kgs per iron drum .
♦Agar Properties and Application:
Agar is a mixture of a neutral, dominating polysaccharide called "Agarose" and a charged polymer called "Agaropectin". The agarose is composed of (1-4) linked 3,6-anhydro -a- - L - galactose alternating with (1-3) linked - b - D - galactose.
Agar is a natural macromolecule multi_sugarproduct,which extracted from Gelidium and porphyra and Gracilariaetc seaweeds as raw materials,refined through scientific method.With various elements,it can nor only refresh and clear rheamatism,but also whet the appetite.
Agar has been agreed by FDA as a safe products,andaproved as a food additive in the Food & Chemical Medicine Dictionary.
As a soluablejelly,especially in boiled water Agar has two states:strip and powder.Even lowed the density to 1%, Agar can still be relatively stable jelly,thus has an important character in industry,being the necessary materials in Food Industry,Chemaical Industry and Medicine and Sience Research.
In Food Industry,Agar has the following characteristics:Stablizing and coagulating, can be widely used in producing drink,icecream,sugar,cannedfood,meat products etc, as coagulant, densifyingagent,emulsifyingagent,keeping fresh agent, stabilizing agent ,floation agent.
In chemical Industry and Medicine & Science Research,Agar is used as ointment-base and cultivate-base and so on.
AGAR gels are thermoreversible. Molecular formula: (C12H18O9)n. CAS No: 9002-18-0
Agar Could be directly eaten as a cold dish after adding some boiled watter into one spoonful of agar(l:50) in a cup.It will taste better when it gets cooler.Sweet or salty taste could be as your will.With 100 times water,it could be boiled into liquid.Then adding white sugar of crystal sugar or oherflavors,ediblepigment.etc.It could be taken after being stirred into condensed.When you cook chicken,duck or pork soup,if you may put 1% agar in the soup,afterboiling it will become first class jelly soup.
Agar strips should have been sufficiently soaked and extended in water before being put into boiled water,so as to enable them to be quickly soluble, usually for more than 12 hour's soaking. Agar can't be mixed with Acid products, or the effect would be lessened.
Agar will form gels at approximately 35C but once formed does not melt below 85C.
Food Industry:
1.Granular Orange Drink:As a floating agent,Agar's density is 0.01-0.05%,can make granulars harmoiously floating.
2.Juice Soft Sweets:The soft sweets which made of 2.5% Agar together with glucose and white sugar have better flavour than others.
3.Canned Meat & Meat Products:Use 0.2-0.5% Agar as an efficient jelly of meat pieces.
4.BaBaoGluery, Canned White-Fungus:Use 0.3-0.5% Agar as densifying agent and stabilizing agent.
5.Cold dish: Clean Agar with water and put it into boiled water,make it extend, scoop up from water,addseason,then they are ediable.
6.FruitJelly:We can make high elasticity jelly of 0.1-0.3% Agar and lactose. Other Industry:
1)Defecation for Beer: As a subsidiary defecating agent,Agar can accelerate and improve defecating.
2)Cultivate-base for Microorganism.UseAgar,has a very nice effect,which has been approved by WATON.
3)Ointment-base, tablet glue agent and Capsule:As an unoiled Ointment base Agar can extend the efficacy of a drug.
Storage Way of Agar:Keep dry,thetemprature of 18-25C would be better.Can't be storaged with great-smell products.
Tung Oil 、gum turpentine、 Pine Oil 、 gum rosin
