Gelatinous Substance

Exporter of Gelatinous Substance & Agar Agar. Our product range also comprises of Laboratory Chemicals, Speciality Chemicals and Chemical Compound.

Agar Agar

Agar Agar

Agar Agar

Agar is phycocolloid extract of Red -purple marine algae (Class Rhodophyceae) including Gelidium, Gracilaria and Pterocladia. Agar Agar Powder is a vegetable Gelatin and one with high gelling properties which is used in microbiological culture media. It has characteristics of good clarity, controlled gelling strength and melting temperature. Good diffusion capacity absence of toxic inhibitions and free from minerals. Provide moderate flow and lighting with the supplement of Iron, Magnesium and Trace elements. High levels of phosphates or nitrates will inhibit the growth of these algae. Agar Agar Powder is used clinical, bacterial and yeast transformation studies and molecular biology studies, bacteriological agar is generally used 1 – 2% for microbiological culture media preparations 0.5% for motility and anaerobes and microaerophiles require 0.1% maximum. Agar Agar is a gel at room temperature, remaining firm at temperature as high as 65°C. Agar Agar melts at approximately 85°C, a different temperature from that at which it solidifies, 32-40°C. This property is known as hysteresis. Agar Agar Powder is generally resistant to shear forces; however, different agar may have different gel strengths or degrees of stiffness.

Agar – a world of products depends on it. Agar Agar with its unique properties has a wide range of applications. For centuries it has been used as a high performance stabilising, thickening and gelling agent. Its ability to produce clear, colorless, odorless and natural gells has been of great utility in the manufacturing of confectionery, glazing, icing coatings, piping jellies and many other innovative products.

Agar-Agar consists mainly of high molecular weight polysaccharides extracted from seaweed as Gelidium spp. (Tengusa in Japanese) and Gracilaria spp. (Ogo Nori in Japanese), which are also well-known as edible seaweeds for Sashimi (raw fish). Agar-Agar is food material developed in Japan about 350 years ago and now manufactured and consumed all over the world.

Agar-Agar contains more than 80% dietary fiber and is designated as a medicine for constipation and diarrhea in accordance with Japanese Pharmacopeia regulation.

Agar-Agar has three different types: strip, bar and powder. Its main use is gel foods like Tokoroten (pure Agar-Agar noodle), Mitsumame jelly (containing cubed jelly, boiled beans and some fruit in treacle and jellybeans). It is essential to make Japanese traditional confectionery, such as sweet beanjelly, soft azuki-bean jelly, and Chinese style almond jelly. Uniquely, it is also used in the field of bio-technological products as a medium for bacteria culture, gelling material for DNA analysis (agarose) and cell culture of Orchid.

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

AGAR AGAR is useful as a laxative. When hydrated it provides smooth, non-irritant bulk in 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.

Food Grade Confectionery AGAR AGAR has been used for many centuries as a high performance gelling agent. Its ability to produce clear, colourless, odourless and natural gels without the support of other colloids has long been exploited by the food industry not only as a stabiliser and gelling agent but also in the manufacturing of confectionery aspics, glazing, icing coatings, piping jellies, salad dressings, etc.

AGAR AGAR gellifies at 40° C and melts at 80° C. This unmatched natural hysterises offers a definite advantage particularly with regard to the shelf life of food preparations.

100 % Dairy Products AGAR AGAR is used in dairy based products when incorporation takes place at the pasteurisation stage. It is considered as a cost effective stabiliser for dairy products where water retention is of importance. It can also be mixed with other colloids to improve their final texture.