Agar Agar Powder is a vegetarian substitute for gelatin. It is derived from seaweed and is commonly used as a gelling agent in various food preparations. Agar Agar is often used in desserts, jams, jellies, and other culinary applications.
| ITEM | STANDARD |
| APPEARANCE | MILKY OR YELLOWISH FINE POWDER |
| GEL STRENGTH (NIKKAN, 1.5%, 20℃) | > 700 G/CM2 |
| PH VALUE | 6 – 7 |
| LOSS ON DRYING | ≦ 12% |
| GELATION POINT | 35 – 42℃ |
| RESIDUE ON IGNITION | ≦ 5% |
| LEAD | ≦ 5 PPM |
| ARSENIC | ≦ 1 PPM |
| TOAL HEAVY METALS (as Pb) | ≦ 20 PPM |
| SULPHATE | ≦ 1% |
| TOTAL PLATE COUNT | ≦ 3000 CFU/G |
| MESH SIZE (%) | 90% THROUGHT 80 MESH |
| SALMONELLA IN 25G | ABSENT |
| E.COLI IN 15 G | ABSENT |
| STARCH, GELATIN & OTHER PROTEIN | NONE |
Agar Agar Powder its gelling properties make it a popular choice, especially in vegetarian and vegan cooking.
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