White Agar Agar Powder

Agar is a mixture of a neutral, dominating polysaccharide called "Agarose" and a charged polymer called "Agaropectin". The agarose
is composed of (1-4) linked 3,6-anhydro -a- - L - galactose alternating with (1-3) linked - b - D - galactose. As a soluable
jelly, especially in boiled water Agar has two states: strip and powder. Even lowed the density to 1%, Agar can still be
relatively stable jelly, thus has an important character in industry, being the necessary materials in Food Industry, Chemical
Industry and Medicine and Science Research.

USAGE:-
1.Food Industry: as gelatinizing and stabilizing agent used in candy, jelly, yokan, canned food, ham and sausages. As thickening
and stablilizing used in jam, peanut butter, sesame soy. As stablilizing agent used in ice cream, popsicle etc. As
stage-defluocculant used in fruit juice and beverage. As clarigying agent used in wine, soy sauce, vinegar.
2.Lowering blood liquid, expulsion of toxin and beautifying the skin.
3. Bacterium culturing medium and microorganism carrier etc.