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Product detail:
Agar Agar
1. CAS No.9002-18-0
2. QC: ISO9001:2008,KOSHER,HALAL,HACCP.
3. Purity 99.5%
4. Gel strength 700-1200 g/cm2
5. Food stabilizers
Specification:
SPECIFICATION: | Inspection standard | FCCIV |
Components: | Guaranteed Analysis: | |
Appearance | White or light yellow Powder | |
Gel Strength(g/cm2) | 700-1300 | |
Mesh | 80 | |
Moisture(%) | <20 | |
Hot Water Insoluble(%) | <1 | |
Starch | Not blue | |
Arsenic | 0.3ppm max | |
Lead | 0.5ppm max | |
Water Absorption(ml) | <75 | |
Color | From white to light yellow | |
Ash(%) | <6.5 | |
Ash(Acid-Insoluble,%) | <0.5 | |
Gelatin | Not detectable | |
PACKAGING: | 25kg/Fibre Drum or according to the customers’ request | |
QUANTITY/CONTAINER: | 15MT in 20’FCL without pallets | |
HANDLING&STORAGE: | Keep in the cool and dry condition | |
Usage:
Flaked and powdered agar agar need to be used in different proportions due to their variance in density, unfortunately many recipes do not specify which is being called for, but 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 ingredients 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.
Culinary ---Agar-Agar is a natural vegetable gelatin counterpart originally eaten in Japan. White and semi-translucent, it is sold in packages as washed and dried strips or in powdered form. It can be used to make jellies, puddings and custards. For making jelly, it is boiled in water until the solids dissolve. One then adds sweetener, flavouring, colouring, fruit or vegetables, and pours the liquid into molds to be served as desserts and vegetable aspics, or incorporated with other desserts, such as a jelly layer on a cake.
Agar-agar is approximately 80% fiber, so it can serve as a great intestinal regulator. Its bulk quality is behind one of the latest fad diets in Asia, the kanten diet. Once ingested, kanten triples in size and absorbs water. This results in the consumer feeling more full. Recently this diet has received some press coverage in the United States as well. The diet has shown promise in obesity studies.
Agar is used as an impression material in dentistry. It is also used to make salt bridges for use in electrochemistry.
Agar is used in formicariums as a transparent substitute for sand and a source of nutrition.
Services we can provide:
1. We can provide mixed containers with different mixed items in one container.
2. We will control the quality, and offer free samples for test before shipment. After shipment, we will keep the samples for 3 years.
3. We can arrange shipment promptly with professional documents.
4. We can make the packages as you request, and send you photos before shipment.
Our Advantages:
Rich experience in loading a great amount of containers in Chinese sea port
Fast shipment by well-reputed shipping line
Packaging with pallets according to buyers’ special request
Providing best service after shipment by e-mail
Cargoes together with container sales service available
Rich experience in Canada & Japan export
Providing photos of cargoes before and after loading into container
Raw materials from Chinese origin
Professional Loading:
1. We will provide you with professional loading service.
2. We have one team that supervises the uploading of materials. We will check the containers and the packages.
3. We take pictures and make records in every step.
4. We will make a complete Loading Report for our customers of each shipment.
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