Agar Xanthan Gum Food Additive Food Thickener Powder

• CAS No.: 11138-66-2
• Formula: C35h49o29
• EINECS: 234-394-2
• Certification: BRC, ISO, FDA, HACCP
• Packaging Material: Metal
• Storage Method: Normal
• Model NO.: 11138-66-2
• Shelf Life: >12 Months
• Main Active Ingredient: Carrageenan
• Application: Meat, Drinks, Flour Products, Condiment, Jelly/Ice Cream, Baked Goods
• Transport Package: Bag
• Specification: 99%
• Trademark: Flying Deer
• Origin: China

Product Description

Agar: A Comprehensive Report

Introduction: Agar, also referred to as agar-agar, is a gelatinous substance derived from certain types of red algae, primarily belonging to the genera Gelidium and Gracilaria. It has been utilized for centuries in various cultural cuisines and has gained widespread applications in microbiology, molecular biology, and food industries due to its unique properties.

Chemical Composition: Agar consists mainly of two polysaccharides: agarose and agaropectin. Agarose forms the rigid structure of agar gels, while agaropectin contributes to the flexibility and resilience of the gel matrix. Agar also contains small amounts of minerals, proteins, and other organic compounds.

Physical Properties:

• Appearance: Agar typically presents as a translucent, odorless, and tasteless substance, available in various forms such as powder, flakes, or strips.
• Gel Strength: Agar forms stable gels at relatively low concentrations compared to other gelling agents. The strength and clarity of the gel depend on factors such as agar concentration, pH, and presence of ions.
• Thermal Stability: Agar gels remain stable over a wide range of temperatures, making them suitable for applications requiring heating and cooling cycles.
• Solubility: Agar is insoluble in cold water but readily dissolves when heated, forming a viscous solution.

Applications:

1. Microbiology: Agar is extensively used as a solidifying agent in microbiological culture media. Its ability to form firm, stable gels at physiological temperatures provides an ideal substrate for the growth of microorganisms, enabling researchers to isolate and study bacterial colonies.

2. Molecular Biology: Agarose, a purified form of agar, is a common component of gel electrophoresis matrices. DNA fragments separated by size in agarose gels serve various purposes in molecular biology techniques such as DNA fingerprinting, PCR (Polymerase Chain Reaction), and DNA sequencing.

3. Food Industry: Agar is a popular vegetarian alternative to gelatin and is widely used as a gelling agent, thickener, and stabilizer in food products. It is commonly found in desserts, confectionery, jellies, jams, and dairy products, imparting texture and improving shelf stability.

4. Medical and Pharmaceutical: Agar-based products find applications in pharmaceutical formulations, wound dressings, and drug delivery systems due to their biocompatibility, non-toxicity, and ability to retain moisture.

Production and Sustainability: Agar is primarily harvested from seaweed farms or wild-harvested from natural seaweed beds. Sustainable harvesting practices, along with efforts to cultivate agar-producing seaweeds, help minimize environmental impact and ensure a stable supply of agar.

Conclusion: Agar, derived from seaweeds, is a versatile biomaterial with diverse applications in microbiology, molecular biology, food industries, and beyond. Its unique properties, including gel strength, thermal stability, and biocompatibility, make it an indispensable component in various scientific and commercial endeavors. As research and technology continue to advance, the utilization of agar and its derivatives is expected to expand further, contributing to innovation in multiple fields.