Sell Agar-Agar

Description

Agar-Agar:

1. Introduction:
Agar-agar, is now widely used for making jellies, cookies, tissue culture, and bacteriological cultivation base. Especially, known as the best source for dietary fiber, it has currently become the best source of high quality dietary foods.Known as agar-agar or agar agar. It is used throughout the world to provide a solid surface containing medium for the growth of bacteria and fungi. Natural Agar-Agar (or agar agar Agar agar - E**6 - ********0) is used in producing a firm, clear jelly and is rich in iodine and trace minerals and has mildly laxative properties.

2. Specification:

3. Usage:
Due to their variance in density, flaked and powdered Agar-Agar( or agar agar -E**6 - ********0) needs to be used in different proportions.

Here are a few Guidelines:
Agar-agar, can be substituted for the same quantity of unflavored gelatin in recipes. One teaspoon agar powder equals to One tablespoon agar flakes. Typical usage level is 1/2 percent agar in water. The gelling ability of agar agar is affected by the acidity or alkalinity of the ingredients it is mixed with. More acidic foods, such as citrus fruits and strawberries, may require higher amounts of agar agar. Some ingredients will not set with it at all such as: kiwi fruit  (too acid), pineapple, fresh figs, paw paws, papaya, mango and peaches, which contain enzymes which can break down the gelling ability (although cooked fruit seems to lose this effect), chocolate and spinach.