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Agar-Agar
Agar-Agar is a natural macromolecule polysaccharide product extracted from seaweeds such as porphyra and Gracilaria etc. and refined by scientific methods. It is composed of Agarose and Agaropectin. The agarose is composed of (1-4) linked 3, 6-anhydro -a-L-galactose alternating with (1-3) linked-b-D-galactose. Agar-Agar is usually white or tiny yellow, free of smell or having light characteristic smell. It can't dissolve in cold water but can easily dissolve in boiling water and dissolve slowly in hot water.
Agar-Agar plays a special important role in industry. The concentration of Agar-Agar can still form quite stable gel even the concentration fall to 1%.It is the necessary raw material of food industry, chemical industry and medical research.
Agar-Agar owns useful and specific characters: physical and chemical property are concretion, stability, can form complex together with other substances, can be used for thickener, coagulator, suspension agent, emulsifier, antistaling agent, and stabilizer.
Application:
fruit jellies
bird's milk
zeffir
souffle
marmelade
jams
soft candies
gelatines
bakery fillings
ice creams
puddings and flans
choko bombs
cream bananas
doughnuts
angel kisses
tart glazes
marshmallows

Form: Off white to light yellow powder
Solubility: Soluble in hot water

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