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Agar

Inquiry
  Post Date: Aug 14,2014
  Expiry Date: Feb 10,2015
  Detailed Description: Cas No. :9002-18-0

Packaging & Delivery

Packaging Details: 25kg/drum
Delivery Detail: within five days on the reciept of payment

Specifications

Agar-agar ----BP/FCCIV QC:ISO9001:2008,GMP production line Food grade,purity 99.5% Appearance:White powder

Product Name:AGAR-AGAR

 

Agar or agar agar is a substance derived from . Historically and in a modern context, it is chiefly used as an ingredient in desserts throughout , but in the past century has found extensive use as a solid to contain for work. The gelling agent is an unbranched obtained from the of some species of , primarily from the and , or (Sphaerococcus euchema). Commercially it is derived primarily from .

Agar (agar agar) can be used as a , a substitute, a thickener for , in , and desserts such as , as a clarifying agent in , and for fabrics.

Chemically, agar is a made up of subunits of the sugar . Agar serve as the primary structural support for the algae's cell walls.

Structural Unit

Agar consists of a mixture of agarose and agaropectin. Agarose is a linear polymer, of molecular weight about 120,000, based on the -(1->3)-β-D-galactopyranose-(1->4)-3,6-anhydro-α-L-galactopyranose unit, the major differences from carrageenans being the presence of L-3,6-anhydro-α-galactopyranose rather than D-3,6-anhydro-α-galactopyranose units and the lack of sulfate groups. Agaropectin is a heterogeneous mixture of smaller molecules that occur in lesser amounts. Their structures are similar but slightly branched and sulfated, and they may have methyl and pyruvic acid ketal substituents. They gel poorly and may be simply removed from the excellent gelling agarose molecules by using their charge. The quality of agar is improved by alkaline treatment that converts of any L-galactose-6-sulfate to 3,6-anhydro-L-galactose.

 

Agar-agar
----BP/FCCIV
QC:ISO9001:2008,GMP production line
Food grade,purity 99.5%
Appearance:White powder

 

Item

 

Specification                           

Name

Agar-agar

CAS No.

9002-18-0

Appearance

White powder

Taste

Bland

Odor

Odorless

Assay

99.5%

Gelling Point

37-40oC

Melting tem

85-90oC

Gel Strength(Gr/cm2 )

1300~700(test method:Nikan 1.5%solution at 20oC for 15 hours.)

Viscosity

50-200cpc

Starch or dextrin

NIL

Heavy metal

200mg/kg

Lead

10ppm

Arsenic

3ppm

Tannin acid gums

NIL

PH

5-7

Moisture(Wt)

10%

Total Ash(Wt)

4.0%

Stability

4.0%

Insolubles

<0.1%

Swelling Index(H2O)

<9

Colony(Cfu/gm)

<1000

Clarity(NTU )

<35

Acid Insoluble(Wt)

<0.6%

Mesh Size

80~100

Salmonella

NIL

E. Coli

NIL

Coliform

NIL

Packing

25kg

 

 

[] Molecular structure

Agarose molecules have molecular weights of about 120,000. The gel network of agarose contains double helices formed from left-handed threefold helices. These double helices are stabilized by the presence of water molecules bound inside the double helical cavity [508]. Exterior hydroxyl groups allow aggregation of up to 10,000 of these helices to form suprafibers.


  CAS Registry Number:

9002-18-0

  Synonyms: ;Agar-Agar;Gelose;Agar Agar;Agar powder;
  Molecular Formula: (C12H18O9)n
  Molecular Structure: 9002-18-0 Agar
  Safety Description: S24/25:;

  Company: Anyang Criss chemicals Co,.ltd.     [ China ]        
  Contact: Mr zhang
  Tel: 86-372-5055727
  Fax: 86-372-5055727
  Email: crisschem@hotmail.com
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