Keywords

• Instant Agar Agar
• Agar Agar
• Agar

Quick Details

• ProName: Instant Agar Agar
• CasNo: 9002-18-0
• Appearance: White to creamy-white powder
• Application: food additive
• DeliveryTime: 2 weeks after get prepayment
• PackAge: 25kg/bag
• Port: Qingdao
• ProductionCapacity: 2 Metric Ton/Day
• Purity: 99
• Storage: Stored in a cool and dry well-closed c...
• Transportation: by sea，air
• LimitNum: 500 Kilogram

Superiority

1. Competitive offers with standard high quality or customize

2. Available customizing blending of above 2 single products 

3. Prompt delivery within 2-3 weeks(1 weeks is available for ready stock)

4. Well-trained and professional technologist and sales with rich experience in the field for 5-10 years

5. Respond to inquires within 1 hour and 24hours' online service 

6. Free sample and correct shipping documents dispatched according to regulations of different countries

7. Advise price trend accurately and help clients to make order decision

8. Weekly update offers provided to every potential client

Details

Instant Agar Agar @65℃

Compared with conventional agar agar, instant agar agar has the advantages:

1.     Normally conventional agar agar is soluble above 95℃ within 15 minutes, high temperature and long time needed in the process of heating and dissolving which is a major flaw in its application.

Our instant agar agar has the characteristics of good solubility at 65℃, quickly dissolving within 2 minutes and high gel strength, meets the requirements of low temperature production and high quality products.

2.     Conventional agar agar has water syneresis, but instant agar agar will not.

3.     Instant agar agar can be lower dosage than conventional agar agar in the application.

For stirred and solidified yogurt application:

Instant agar agar can effectively replace gelatin in the use of stirred yogurt and solidified yogurt, it has good property of gel forming, thickening and natural safety. In the stirred yogurt, instant agar agar can make the taste smooth and delicate, plump, can effectively increase the viscosity of the product, but not stick mouth, improve taste balance, palatability and good flavor release. In the solidified yogurt, it can give a good structure of yogurt, make its taste delicate and uniform, smooth taste, heat resistant, no water syneresis and extend shelf life.

Analysis Report: