368608095135_mp4_264_hd_unlimit_taobao
3 year ago
agar food additives gelatin.cas no 9000-70-8 .80-260 bloom edible gelatin
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| Agar Powder | ||||
| Item | Specifications | |||
| Appearance | White to light yellow | |||
| Gel Strength (Gr/cm2) | 700-1300 g/cm2 | |||
| Loss on drying | ≤11% | |||
| Hot water insoluble | ≤1% | |||
| Starch assay( add two drops of iodine solution) | no blue color appearance | |||
| Ash | ≤3.0% | |||
| Residue after burning | 5.0% max. | |||
| Water Absorbent | 75ml max. | |||
| Sieve residue (sieve-60) | 95% passed | |||
| Melting temperature | ≥ 80°C | |||
| Gelatinization temperature | ≥ 30 °C | |||
| Heavy metal | ||||
| Arsenic(As) | <0.0001% | |||
| Lead (Pb) | <0.004% | |||
| Agar Strip | ||||
| Item | Specifications | |||
| Appearance | White to light yellow | |||
| Gel Strength (Gr/cm2) | ≥400 g/cm2 | |||
| Loss on drying | ≤20% | |||
| Hot water insoluble | ≤1% | |||
| Starch assay( add two drops of iodine solution) | no blue color appearance | |||
| Ash | ≤5.0% | |||
| Residue after burning | 5.0% max. | |||
| Water Absorbent | 75ml max. | |||
| Sieve residue (sieve-60) | 95% passed | |||
| Melting temperature | ≥ 80°C | |||
| Gelatinization temperature | ≥ 30 °C | |||
| Heavy metal | ||||
| Arsenic(As) | <0.0001% | |||
| Lead (Pb) | <0.004% | |||
Introduction of Agar-Agar (or Agar agar, E406, 9002-18-0 )
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 °C 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.
Usage Or 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……
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