agar

English Name: Agar

Chinese alias: Agar; Cabbage; Shredded vegetables; Foreign flour

CAS RN.:9002-18-0

Molecular formula: (c12h18o9) n

Physical and chemical properties: water soluble in hot water

Used as thickener, coagulant, suspension, emulsifier, stabilizer, preservative, adhesive and biological medium.

Introduction:

Agar, known as agar, is also known as agar agar, Haidong cuisine, frozen powder, agar, Caryophyll, oatmeal, foreign powder, cold days and cauliflower. Agar is a kind of vegetable gum. It is made of kylin, cauliflower and Jiangzhuo, which is made of colorless and non fixed shape, and is dissolved in hot water. It is widely used in food industry and is also used as bacterial medium. Why is agar, mainly made from Hainan Unicorn or cauliflower. Hainan is short for Qiong.

Agar is a polysaccharide extracted from seaweed, and it is one of the most widely used seaweed gum in the world. It has been widely used in food industry, medicine industry, daily chemical industry, biological engineering and so on. Agar can obviously change the quality of food and improve the grade of food. The price is very high. Its characteristics: it has the properties of solidifying, stability, forming complex with some substances, etc. it can be used as thickener, coagulant, suspension agent, emulsifier, preservative and stabilizer. It is widely used in the manufacture of granular orange and various beverages, jelly, ice cream, pastry, soft sugar, canned goods, meat products, Babao porridge, tremella bird's nest, soup food, cold mixed food, etc. agar can be used as medium, ointment and other uses in chemical industry, medical research.

Function:

One, fruit orange drink - with AGAR as suspension agent, the use of concentration of 0.01-0.05%, can make the particle suspension uniform.
Agar is used in beverage products, its role is the suspension force, so that the solid substance in the drink suspended evenly, not sinking.
Its characteristic is the suspension time and the shelf life is long, also is other suspending agent cannot replace the place. Good transparency, good fluidity, smooth taste without peculiar smell.
Two, fruit juice jelly -- the usage amount of AGAR is 2.5% or so, with glucose liquid, white granulated sugar and so on make the jelly, its transparency and taste far better than other jelly. Agar is used in solid food, its role is to solidify the formation of colloid, as the main raw material and complex other auxiliary materials, such as sugar, sugar, spices, etc.
Three, canned meat, meat products - with 0.2-0.5% AGAR can be formed for the effective glue ground meat gel.
Four, eight treasure porridge, tremella bird's nest, soup food - with 0.3-0.5% AGAR as a thickening agent, stabilizer.
Five, cold food - first wash AGAR, with boiling water to expand, remove and add ingredients can be eaten.
Six, frozen adhesive, acid carotene - with 0.1-0.3% AGAR and refined galactomannan, can be made of transparent and strong elastic gel.
Seven, jelly - with AGAR as suspending agent, the reference dosage is 0.15-0.3%, can make the particles suspended evenly, no precipitation, no stratification.