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AGAR AGAR

Agar Agar is derived from seaweeds of the class RHODOPHYCEAE.

Agar – a world of products depends on it; in microbiology, Biotechnology, Food industry, Pharmaceuticals, Dentistry etc. It acts as a stabilizing, thickening and gelling agent.

We are in the field of Agar manufacture for over three decades and have been successful in offering all types of Agar namely Food, Bacteriological and Pharmaceutical Grade.

AGAR AGAR PROPERTIES

  • Agar Agar is a versatile hydrocolloid completely soluble in boiling water.
  • Special Agar Agar provides odourless, colorless superior quality gels even at very low concentrations.
  • Agar Agar has good synergies with sugar and with different hydrocolloids.
  • Agar Agar is the strongest natural gelling agent
  • Agar Agar provides a thermoreversible gel
  • Agar Agar gels at temperature from 45°C to 35°C and melts at temperature from 80°C to 95°C
  • Agar Agar is the only hydrocolloid that gives gels that can stand sterilization temperatures.

AGAR AGAR STRUCTURE

AGAR AGAR is gel forming substance obtainable from species of seaweeds called AGAROPHYTES, composed of neutral gelling molecules, Agarose and to a lesser extent Acidic non gelling molecules agaropectin.

Agarose is a strongly gelling non-ironic polysaccharide long chain molecule formed by B-D galacto Pyranose residues connected through C-1 and C-3 woth 3.6- Anhydro-L- Galactose residues connected through C2-C4. Both residues are repeated alternatively. Depending on the orgin of the seaweeds some units of 3.6- Anhydro-L- Galactose are replaced by L- Galactose.Also some D- Galactose and L- Galactose units can be methylated.

Agaropectin is less clearly defined ,more complex polysaccharide having Sulphate group attached to it.

Agar is insoluble in cold water and soluble in hot water. A1% solution gels at 45°C to 35°C to form a gel melting at 80°C to 95°C.

WE OFFER

  • Agar Agar Food Grade