Agar CAS NO.9002-18-0

1.Good quality based on reasonable price 2.Large annual capacity 3.Eifficient logistics and timely delivery 4.Best service Introd…

1.Good quality based on reasonable price 2.Large annual capacity 3.Eifficient logistics and timely delivery 4.Best service Introduction of Agar-Agar (or Agar agar, E406, 9002-18-0 ) Agar-Agar From ShiHuaCai, such as JiangLi red alga extraction plant of the polysaccharide. The main ingredients for sulfuric acid galacitiol together fat. The goods have made for strip, some for powder. AGAR characteristic is its most use of low-freezing and melting point of difference between temperature. It should be in the water heated to 95 °C and then began to melt, the solution temperature melting to 40 °C to then began to set, so it is made of solid medium concreting best. Using agar-agar preparation, and it can be used to the solid culture medium of high temperature melting, and not in training before solidification vaccination, will not be will cultivate things very hot dead. Therefore, AGAR medium of biological preparation is the most widely used a coagulate agent. AGAR concentrations, usually is 1 to 1.5% of the liquid cultureNatural Agar-Agar is used in producing a firm, clear jelly and is rich in iodine and trace minerals and has mildly laxative properties. UsageDue to their variance in density ,flaked and powdered Agar Agar need to be used in different proportions , here are a few guidelinesPowdered 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 food additives 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 ...Appearance Yellowish powderSize 100 meshMoisture content 15% MaxWe can provide you the best quality with lower price Appearance Yellowish powderSize 100 meshMoisture content 15% Max.Undissolving in Water <=1%Ash<=5.0%Water Absorbent75ml max.As<0.0001%Sieve residue (sieve-60)95%pure,without additive and its aqueous solution have not foreign odor and taste;Package in fiber drum, 25kg each net