Agar Agar

Agar agar is a hydrocolloid extracted from red seaweeds that is widely used as a gelling agent in the food industry. Agar agar has coagulability and stability, and can be used as a thickener, coagulant, suspending agent, emulsifier, and stabilizer. It is an important raw material for food industry, chemical industry and medical research.

Applications

Food Industry

Agar agar is an excellent food thickener, stabilizer and gelling agent, and it is rich in dietary fiber. The melting point of agar agar is 80℃ to 98℃, and the gelling point is 32℃ to 45℃. This physical property makes it very widely used in the food industry.

Microbiology

Agar agar is widely used in the preparation of various biological media, and has excellent effects on the number of microbial growth and the morphology of colonies. Commonly used in microbial culture and plant tissue culture.

Molecular Biology

Agarose is an ideal inert carrier, which can be used as a semi-solid support in electrophoresis, chromatography and other technologies for the separation and analysis of biological macromolecules or small molecules.

Other Applications

Agar can be used as colloids and pastes in cosmetics, shower gels, and pharmaceutical capsules. It plays the role of stability and resistance to mildew.