Food additive Agar raw Materials Powder

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Product details

Agar Powder Usage and Synthesis.

Because of its special gelling properties, AGAR has remarkable stability, hysteresis and hysteresis, and is easy to absorb water, and has a special stability effect; It has been widely used in food, medicine, chemical, textile, national defense and other fields. In the food industry, it has the excellent effect of incrementing agent, thickening agent, emulsifier, gelling agent, stabilizer, excipient, suspension aid, water retention agent, and can be used in the production of: crystal soft candy, shaped soft candy, aquatic products, canned meat, fruit juice beverage, pulp beverage, rice wine beverage, dairy beverage, fine products, dairy cake.

Uses of Agar.

AGAR powder can be used as a fudge. Ice cream. Jelly. Ham. Gel powder. Spam. Sausage. Ketchup. Coconut sauce. Dry cheese, etc. The amount of AGAR is generally between 0.3-1.5%. 1. Granule orange drink - AGAR as suspension agent. Its use concentration is 0.01-0.05%. The particles can be suspended evenly. 2. Fruit gummies - the amount of AGAR used is about 2.5%. Soft candy made with glucose solution, white granulated sugar, etc. Its transparency and taste are far better than other soft candies. 3. Canned meat. Meat products - Using 0.2-0.5% AGAR can form a gel that effectively binds ground meat. 4. Eight-treasure porridge. Bird's nest with white fungus. Soup - 0.3-0.5% AGAR as thickening agent. Stabilizer.5. Cold food - AGAR first.

Pharmacological action of Agar.

Product Method of Bulk Agar Powder.

AGAR is a sticky substance that makes up the cell walls of red algae such as Gracilaria and Gracilaria. When making strip AGAR, soak cauliflower with water to remove impurities, hydrolyse with sulfuric acid or acetic acid at 120℃, about 0.1MPa (gauge pressure), pH3.5-4.5, filter and purify the hydrolysate, cool and solidify at 15-20℃, and dry the gel at 0-10℃ after cutting strips. For the production of powder AGAR, the gel is cut into strips, frozen at 13℃, separated, dissolved, mixed with water into a gel solution with a concentration of 6-7%, and sprayed and dried at 85℃. In order to improve the performance of the product, it can be treated with lye to remove part of the sulfate group and increase the content of 3, 6-demultil-galactose.

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