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Pure Agar Powder Extracted From Pure Natural Seaweed 9002-18-0

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Pure Agar Powder Extracted From Pure Natural Seaweed 9002-18-0

Good Quality Pure Agar  Powder Extracted From Pure Natural Seaweed 9002-18-0 Sales

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Qingdao Allforlong Bio-Tech Co., Ltd. 

Verified Supplier

Qingdao China

Business type: Manufacturer, Distributor/Wholesaler, Agent, Importer, Exporter, Trading Company, Seller

Telephone : 86-532-85171967

No.389,7Th,Haibin Road,Jiaonan,Qingdao,China

Product Details:

Place of Origin: Qingdao China
Brand Name: Allforlong
Certification: ISO9001,ISO14001
Model Number: Food grade

Payment & Shipping Terms:

Minimum Order Quantity: 500kg
Price: negotiate
Packaging Details: 25kg/bag with plastic film compound bag
Delivery Time: 15days
Payment Terms: L/C, T/T
Supply Ability: 500tons
Detailed Product Description
Name: Agar CAS No: 9002-18-0
Molecular Formula: (C12H18O9)n Appearance: Pure White Fine Powder

Pure Agar  Powder Extracted From Pure Natural Seaweed 9002-18-0

 

1.Quick Detail :

 

Agar-Agar is a very popular food material, but it also stretch it’s application to biotechnical, medical science, healthcare and nutritional industry, manufacture of cosmetic products as well as agriculture

 

 2. Description :

 

Agar is a mixture of a neutral, dominating polysaccharide called "Agarose" and a charged polymer called "Agaropectin". The agarose is composed of (1-4) linked 3,6-anhydro -a- - L - galactose alternating with (1-3) linked - b - D - galactose.

Agar is a natural macromolecule multi_sugar product,which extracted from porphyra and Gracilaria etc seaweeds as raw materials,refined through scientific method.With various elements,it can nor only refresh and clear rheamatism,but also whet the appetite.

Agar has been agreed by FDBA as a safe products,and aproved as a food additive in the Food & Chemical Medicine Dictionary.

 

3.Applications :

 

A. Food industry

 

Agar-agar is an indispensable material to improve texture and appearance of various food products

It can be used in the manufacture of candy, soft sweets, bakery, canned meat, cold dish, fruit jelly etc.

The use of agar-agar in foods is based on its inherent properties:

1, High gelling capacity

2, Wide pH working range

3, Resistance to heat treatment

4, Large hysteresis (difference between melting and gelling points)

5, No effect on flavours

6, Reversible gels

7, Gel stability

 

B. microbiology

 

Cultivate-base for Microorganism

nutrient agar is used throughout the world to provide a solid surface containing medium for the growth of bacteria and fungi. Agar is typically sold commercially as a powder that can be mixed with water and prepared similarly to gelatin before use as a growth medium. The basic agar formula can be used to grow most of the microbes whose needs are known. More specific nutrient agars are available, because some microbes prefer certain environmental conditions over others.

In microbiology, agar is an important part of the equipment in a laboratory. Because agar is not protein-based, it is not as readily digested by bacteria. When scientists are trying to grow a culture, agar is the growth medium of choice, since it will not turn into a cloudy bacterial soup like animal derived gelatins can. The agar can be enriched with nutrients for the bacteria to feed on, but the agar itself will remain stable.

 

 CHealthcare and Nutritional Industry

 

Agar-agar is the natural pollution-free food. It contains various elements, which can make cold dish or medicine taken with water. It is a healthy food which can dispel surplus fat accumulated in intestinal wall and lower blood sugar. Also, tagar-agar has the reputation of bird’s nest in the dish, having another name called the dish swallow.

 

 D. Medicine industry

 

 Agar-Agar is also a good medicine for constipation and diarrhea. None the less, it is uniquely used for bio-technological products such as culture medium for inspection of bacteria, gel for DNA analysis (agarose), and cell culture of the orchid.

 

 E. Cosmetics and Beauty Products

 

Agar-agar can act as milky liquid, additives for shampoo, emulsifier of toothpaste or act as additives to skin lotions. Agar-agar forms part of the family of hydrocolloids produced by Hispanagar as a food ingredient (E-406).

 

4. Specifications :

 

ITEM

STANDARD

APPEARANCE

MILKY OR YELLOWISH FINE POWDER

GEL STRENGTH (1.5%, 20°C)

> 1200 G/CM2

PH VALUE

6 - 8

LOSS ON DRYING

≤12%

GELATION POINT

35- 42°C

RESIDUE ON IGNITION

≤5%

LEAD

≤5PPM

ARSENIC

≤1PPM

HEAVY METALS (PB)

≤20PPM

SULPHATE

< 1%

CLARITY

58%

TOTAL PLATE COUNT

<5000/G

MESH SIZE   (%)

90% THROUGHT 80 MESH

SALMONELLA IN 25G

ABSENT

E.COLI  IN 15 G

ABSENT

STARCH,GELATIN&OTHER PROTEIN

NONE

 

5. Competitive Advantage :

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