Food Additives Organic Agar For Jelly Soft Sweets CAS 9002-18-0

Agar (also named agar-agar flake and jelly powder) is natural hydrophilic colloid extracted from various seaweed such as gracilaria and gelidium and its final product feature present as off-white dry powder form or strip form. Agar cannot dissolve cold water, but only be able to dissolve in boiled water.
Due to the unique gel property and stability of Agar, it has become not only one of the safest and indispensable additive in food industry which can be used as firming agent, thickening agent, stabilizing agent as well as emulsifying agent, but aslo boasts wide application in chemical industry and pharmaceutical industry as raw material for bacteria culture, carrier of microorganism.

Function
Agar plays a special important role in industry. The concentration of Agar Agar can still form quite stable gel even the concentration fall to 1%.It is the necessary raw material of food industry, chemical industry and medical research.
Agar Agar owns useful and specific characters: physical and chemical property are concretion, stability, can form complex together with other substances, can be used for thickener, coagulator, suspension agent, emulsifier, antistaling agent, and stabilizer.

Applications
1.Fruit orange beverage When agar is used as suspension agent, the concentration of agar is 0.01-0.05%, which can make the particles suspended evenly. Agar is used in beverage products, its function is suspension force, so that the solid in the beverage is suspended evenly and does not sink. Its characteristics are long suspension time and shelf life, which can not be replaced by other suspensions. Good transparency, good fluidity, smooth taste without peculiar smell.
2.Fruit juice fudge The use of agar is about 2.5%. The transparency and taste of fudge made from agar and sugar are much better than those of other fudge. Agar is used in solid foods. Its function is to coagulate and form colloids. Agar is used as the main raw material to complex other auxiliary materials, such as sugar, sugar, spices and so on.
3.Canned meat and meat products 0.2 to 0.5% agar can form a gel to effectively bind meat.
4. Babao congee, Tremella bird's nest and soup food 0.3-0.5% agar was used as thickener and stabilizer.
5. Cold food First, the agar is washed, brewed with boiling water to swell, and then picked up and added to the ingredients to eat.
6. Gelatin Pudding and Sour Horn Cake Transparent and strong elastic gel can be made from 0.1 to 0.3% agar and refined galactomannan.
7. Jelly When agar is used as suspension agent and the reference dosage is 0.15-0.3%, the particles can be suspended uniformly without precipitation and stratification.
8. Other industries: Beer clarifier Accelerating and improving clarification with agar as auxiliary clarifier