NEWS
Agar
Product Introduction:
Agar is a natural polysaccharide polymer obtained through scientific processing and refining from marine algae such as Gracilaria and Gelidium, which are red algae species. It features high gel strength, strong gelling ability, low water release, and excellent stability. Agar’s color ranges from white to slightly yellow, and it has a gel-like texture with either no odor or a faint, characteristic aroma. As a hydrophilic colloid, agar is insoluble in cold water but readily dissolves in boiling water and dissolves slowly in hot water.
Even at concentrations below 1%, agar can form a remarkably stable gel (agar gel), making it one of the useful raw materials in the food industry, chemical industry, and medical research. Its key characteristics include its gelling ability, stability, and capacity to form complexes with certain substances—properties that make it suitable for use as a thickener, gelling agent, suspending agent, emulsifier, preservative, and stabilizer.
Scope of application:
— Yogurt, milk, and other dairy products
— Solid beverages such as fruit juices
— Ice cream and frozen dessert products
— Jelly, pudding, gummy candies
— Cheese, including cheese products such as dairy cheese
— Sauces, canned products
— Baked goods such as bread
— Skincare products, personal care products, etc.
Product use
Thickening, Gelation, and Preservation Functions
Healthy Ingredients & Veganism
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Technical Data Sheet
| Escherichia coli | Not detectable |
| Ash content (%) | ≤5 |
| Turbidity (NTU) | 30~50 |
| Gel strength (g/cm²) | 500~1500 |
| Arsenic (As) (ppm) | ≤3 mg/kg |
| Smell | No odor |
| Lead (ppm) | ≤3 mg/kg |
| Yeast and mold (CFU/g) | ≤500 |
| Starch test | Through experimentation |
| pH | 6~7 |
| Salmonella | Not detectable |
| Acid-insoluble ash | ≤1 |
| Viscosity | ≥5 |
| Sulfate (calculated as SO4) | 15~40 |
