Food grade Thickener 900 agar CAS 9002-18-0 agar agar powder
Agar powder is a natural gelatinous substance extracted from the cell walls of seaweed (red algae). It is a colorless, tasteless and odorless powder with high gelling ability.
Agar powder has some of the following main properties:
Gellability: Agar powder can gel quickly to form a strong gel structure.
Temperature stability: Agar powder can maintain a stable gel state at higher temperatures.
Solubility: Agar powder dissolves completely in warm water, forming a transparent solution.
Not infected by microorganisms: Agar powder itself will not be infected by microorganisms and can provide a sterile environment.
When using agar powder, it usually needs to be thoroughly mixed with a liquid (usually water) and heated to facilitate the dissolution and gelling process. The specific dosage and addition amount depend on the required gel strength and the food being prepared or the experimental conditions.
Agar powder is widely used in the food industry as a gelling agent and stabilizer. It can be used to make jelly, sugar water, pudding, frozen products, sauces, desserts, cheese, biscuits and other foods. Because it maintains the shape and structure of food well while adding variety in flavors and textures.
In addition to its use in the food industry, agar powder is widely used in laboratories, biotechnology and pharmaceutical fields. In laboratories, it is commonly used to prepare agarose media for culturing microorganisms and cells. In biotechnology, used to prepare agarose gels (such as electrophoresis gels) for DNA/RNA separation and detection. In the pharmaceutical field, agar powder also has some pharmacological properties and is used in the preparation of capsules and pills.
In general, agar powder is a natural colloidal substance that is widely used in food, laboratory and pharmaceutical fields and has high gelling ability and stability. Its many uses and properties make it an indispensable ingredient in many products.
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