Agar agar, polysaccharide extracted from seaweed, is one of the world’s most versatile seaweed gels. It is widely used in many fields such as food industry, pharmaceutical industry, daily chemicals, and biological engineerin.
It can be used to make jellies, puddings and custards. For making jelly, it is boiled in water until the solids dissolve. One then adds sweetener, flavouring, colouring, fruit or vegetables, and pours the liquid into molds to be served as desserts and vegetable aspics, or incorporated with other desserts, such as a jelly layer on a cake.
Agar-agar is approximately 80% fiber, so it can serve as an intestinal regulator. Its bulk quality is behind one of the latest fad diets in Asia, the kanten diet. Once ingested, kanten triples in size and absorbs water. This results in the consumer feeling more full. Recently this diet has received some press coverage in the United States as well. The diet has shown promise in obesity studies.
|APPEARANCE||MILKY OR YELLOWISH FINE POWDER|
|GEL STRENGTH (1.5%, 20℃)||> 1100 G/CM2|
|PH VALUE||6 – 8|
|LOSS ON DRYING||=<15%|
|RESIDUE ON IGNITION||=<5%|
|HEAVY METALS (PB)||=<20PPM|
|TOTAL PLATE COUNT||< 5500/G|
|MESH SIZE (%)||90% THROUGHT 80 MESH|
|SALMONELLA IN 25G||ABSENT|
|E.COLI IN 15 G||ABSENT|
|STARCH, GELATIN & OTHER PROTEIN||NONE|
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