Offter to Sell

Agar

  • Post Date:

    Aug 14,2014

  • Expiry Date:

    Feb 10,2015

  • Detailed Description:

    Cas No. :9002-18-0

    Packaging & Delivery

    Packaging Details: 25kg/drum
    Delivery Detail: within five days on the reciept of payment

    Specifications

    Agar-agar ----BP/FCCIV QC:ISO9001:2008,GMP production line Food grade,purity 99.5% Appearance:White powder

    Product Name:AGAR-AGAR

     

    Agar or agar agar is a substance derived from . Historically and in a modern context, it is chiefly used as an ingredient in desserts throughout , but in the past century has found extensive use as a solid to contain for work. The gelling agent is an unbranched obtained from the of some species of , primarily from the and , or (Sphaerococcus euchema). Commercially it is derived primarily from .

    Agar (agar agar) can be used as a , a substitute, a thickener for , in , and desserts such as , as a clarifying agent in , and for fabrics.

    Chemically, agar is a made up of subunits of the sugar . Agar serve as the primary structural support for the algae's cell walls.

    Structural Unit

    Agar consists of a mixture of agarose and agaropectin. Agarose is a linear polymer, of molecular weight about 120,000, based on the -(1->3)-β-D-galactopyranose-(1->4)-3,6-anhydro-α-L-galactopyranose unit, the major differences from carrageenans being the presence of L-3,6-anhydro-α-galactopyranose rather than D-3,6-anhydro-α-galactopyranose units and the lack of sulfate groups. Agaropectin is a heterogeneous mixture of smaller molecules that occur in lesser amounts. Their structures are similar but slightly branched and sulfated, and they may have methyl and pyruvic acid ketal substituents. They gel poorly and may be simply removed from the excellent gelling agarose molecules by using their charge. The quality of agar is improved by alkaline treatment that converts of any L-galactose-6-sulfate to 3,6-anhydro-L-galactose.

     

    Agar-agar
    ----BP/FCCIV
    QC:ISO9001:2008,GMP production line
    Food grade,purity 99.5%
    Appearance:White powder

     

    Item

    		 

    Specification                           

    Name

    Agar-agar

    CAS No.

    9002-18-0

    Appearance

    White powder

    Taste

    Bland

    Odor

    Odorless

    Assay

    99.5%

    Gelling Point

    37-40oC

    Melting tem

    85-90oC

    Gel Strength(Gr/cm2 )

    1300~700(test method:Nikan 1.5%solution at 20oC for 15 hours.)

    Viscosity

    50-200cpc

    Starch or dextrin

    NIL

    Heavy metal

    200mg/kg

    Lead

    10ppm

    Arsenic

    3ppm

    Tannin acid gums

    NIL

    PH

    5-7

    Moisture(Wt)

    10%

    Total Ash(Wt)

    4.0%

    Stability

    4.0%

    Insolubles

    <0.1%

    Swelling Index(H2O)

    <9

    Colony(Cfu/gm)

    <1000

    Clarity(NTU )

    <35

    Acid Insoluble(Wt)

    <0.6%

    Mesh Size

    80~100

    Salmonella

    NIL

    E. Coli

    NIL

    Coliform

    NIL

    Packing

    25kg

     

     

    [] Molecular structure

    Agarose molecules have molecular weights of about 120,000. The gel network of agarose contains double helices formed from left-handed threefold helices. These double helices are stabilized by the presence of water molecules bound inside the double helical cavity [508]. Exterior hydroxyl groups allow aggregation of up to 10,000 of these helices to form suprafibers.

  • CAS Registry Number:

    9002-18-0

  • Synonyms:

    ;Agar-Agar;Gelose;Agar Agar;Agar powder;

  • Molecular Formula:

    (C12H18O9)n

  • Molecular Structure:

    9002-18-0 Agar

  • Safety Description:

    S24/25:;

  • Company:

    Anyang Criss chemicals Co,.ltd.     [ China ]        

  • Contact:

    Mr zhang

  • Tel:

    86-372-5055727

  • Fax:

    86-372-5055727

  • Email:

    crisschem@hotmail.com
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