Food Additives
Agar-Agar Typical Properties
| tems | Standards |
| Appearance | Milky or yellowish fine powder |
| Gel Strength (Nikkan 1.5%,20℃) | >1200g/CM2 |
| Total Ash | ≤1% |
| Loss On Drying | ≤12% |
| Ability of absorbing water | ≤75ml |
| Residue on Ignition | ≤5% |
| Lead | ≤5ppm |
| Arsenic | ≤1ppm |
| Heavy Metals(Pb) | ≤10ppm |
| Total Plate Count | <10000cfu/g |
| Salmonella | Absent in 25g |
| E.Coli | <3 cfu/g |
| Yeast and Moulds | <500 cfu/g |
| Particle Size | 100% through 80mesh |
Agar-Agar Usage
As emulsifying stabilizer and thickening agent, AGAR has strong cementing ability, and its cementing strength increases when Shared with dextrin or sucrose.China’s provisions can be used for all kinds of food, according to the production needs appropriate use.
Agar-Agar Packaging and Shipping
Aluminum Foil Bag ,Fluoride Bottle ,25KG/Fiber Drum,
According to customer’s request
Agar-Agar Storage
Store at room temperature and away from light