BIOTECHNOLOGY (PLANT TISSUE CULTURE)


 

The major application of Agar Agar is in th field of plant tissue culture. The growing interest in tissue culture as a standatrd method for the propagation of orchids and other ornamental plants, vegetables ,fruits and other agricultural products has increased the demand for Agar Agar

CULTURE MEDIA (MICROBIOLOGY)


 

Agar Agar as a culture media widely used for practically all pathogenic and nonpathogenic bacteria and fungi because it is not easy to metabolize and has a good gel firmness,elasticity,clarity and stability. Because of its high gellifying power and its vegetable origin,Agar Agar constitutes a natural non- toxic matrix for the formation of culture media in Microbiology.

PHARMACEUTICALS


 

Agar Agar is useful as a laxative.When hydrated it provides a smooth, non- irritant bulk in the digestive tract. It is also used in preparation of emulsions ,suspensions ,capsules and suppositories in surgical lubricants and as a suspending agent for Barium Sulphate Radiology.

DENTISTRY


 

In prosthetic dentistry,Agar Agar is used in the preparation of dental casts.

FOOD INDUSTRY AS 100% VEGETARIAN GELLING AGENT


 

Agar Agar is used as a 100% vegetarian substitute for Gelatin (Manufactured from animal bones/skins)in the food industry. This usage is fast gaining ground due to the worldwide shift to products of vegetable origin.

CONFECTIONARY


 

Agar can also be used as a coagulator; thickening agent, emulsifier and stabilizer in the manufacture of confectionaries like gums, caramels, marshmallows etc.

FRUIT JUICE SOFT CANDY


 

The transparency and taste of the soft candy will become better if 0.8 -1.5% Agar Agar is added.

DAIRY PRODUCTS


 

Agar Agar is used in dairy based products like yoghurts, ice-creams, mousses, chocolate milks, custard tarts, custards etc. incorporation takes place at pasteurization stage. It is considered as a cost effective stabilizer for dairy products where water retention is of importance. It can also be mixed with other colloids to improve their final texture.

JAM AND BAKERY


 

Agar is used as a thickening agent in low calorie marmalades, jams, processed meat products, bakery fillings, icings, prepared soups, ice-creams, etc. and as a gelation agent in doughnuts, low calorie marmalades, jams, jelly candy, fruit yogurts, acidified creams, cheese, puddings, custards, flans, fruit desserts, whipped fruit pulp, etc. Agar can also be used in spreadable products like honey, butter, peanut butter, jam products like honey butter, peanut butter, jam products (Substitution of pectin to decrease sugar level).

MEAT & HAM


 

Adding 2% Agar Agar can form gel that can adhere effectively to scrap meat.

CRICKET FARMING


 

Agar Agar provides crickets and other feeder insects with a safe, clean water source in a convenient gel form. This easy-to-use formula eliminates many of the problems associated with traditional watering methods, such as the formation of deadly bacteria and loss through drowning. Due to its unique characteristics, Agar has gained tremendous importance in the field of cricket farming.

AIR FRESHNERS


 

Agar Agar is being used in gel form in Air Fresheners.

OTHER APPLICATIONS OF AGAR AGAR

  • Fruit Jellies
  • Zeffir
  • Souffle
  • Marmalades
  • Jams
  • Canned Foods
  • Soft Candies
  • Marshmallow
  • Condensed Milk
  • Bakery Fillings
  • Ice Creams
  • Creams & Sauces
  • Puddings & Flans
  • Choco Bombs
  • Doughnuts / Yogurt
  • Falooda
  • Tarts