Product Details

Agar-Agar From ShiHuaCai, such as JiangLi red alga extraction plant of the polysaccharide. The main

ingredients for sulfuric acid galacitiol together fat. The goods have made for strip, some for powder.

AGAR characteristic is its most use of low-freezing and melting point of difference between temperature.

It should be in the water heated to 95 °C and then began to melt, the solution temperature melting to 40℃

to then began to set, so it is made of solid medium concreting best. Using agar-agar preparation, and it

can be used to the solid culture medium of high temperature melting, and not in training before solidification

vaccination, will not be will cultivate things very hot dead. Therefore, AGAR medium of biological preparation

is the most widely used a coagulate agent. AGAR concentrations, usually is 1 to 1.5% of the liquid culture.

Natural Agar-Agar is used in producing a firm, clear jelly and is rich in iodine and trace minerals and has

mildly laxative properties.

2. Usage Of Agar Agar

Due to their variance in density ,flaked and powdered Agar Agar need to be used in different proportions,

here are a few guidelines:Powdered agar can be substituted for the same quantity of unflavored gelatin in

recipes. One teaspoon agar powder One tablespoon agar flakes. Typical usage level is 1/2 percent agar

in water. The gelling ability of agar agar is affected by the acidity or alkalinity of the food additives it is

mixed with. More acidic foods, such as citrus fruits and strawberries, may require higher amounts of agar

agar. Some ingredients will not set with it at all such as: kiwi fruit ( too acidic ), pineapple, fresh figs, paw

paws, papaya, mango and peaches, which contain enzymes which break down the gelling ability ( although

cooked fruit seems to lose this effect), chocolate and spinach.The artical : Agar agar recipes can teach

you hou to make a delicious Sweet Potato Jelly. Hoping you have a good time with our company Agar agar.

Agar agar powder as a kind of thickener in Fooding Group Limited.There are some other thickeners in this

company. They are Carrageenan ,Cassia Gum , Carboxy Methyl Cellulose(CMC) ,Konjac Gum ,Pectin ,

Sodium Alginate , Xanthan Gum……

3. Agar-agar powder

Gel strength: 900-1400g/cm2

Particle size: 90% pass 80mesh

Package: 20kgs carton

4. COA of Agar-agar strips

Product name	Agar-Agar strip	Batch No.	4063	Production date	Apr. 2016
Package	10kgs net per bag	Batch q’ty	500kgs	Expiry date	Apr. 2019
Botanical name	Gracilaria (red seaweeds)
Store condition	Store in proper place with temperature 20-25℃

Items	Specification	Results
Color	Off-white or faint yellow	Complies
Shape	Uniform dry sticks or powder	Dry sticks
Odor	Free from extraneous odor	Complies
Water	22% max	12.2%
Starch test	PASS	PASS
Water insoluble	1.0% max	0.02%
Lead (Pb)	5.0ppm max	0.5 ppm
Arsenic (As)	3.0ppm max	0.2 ppm
Total heavy metals	20.0ppm max	Complies
Total bacterial count	10000 cfu/g max	Complies
Mold & yeast	100cfu/g max	Complies
Salmonella	Not detected	Complies
E. Coliform	Not detected	Complies
Pathogenic bacterium	Not detected	Complies
Pesticides	Not detected	Complies
Conclusion: After testing the product as per specification, it is fit for food industry use.