Biolab India - Tissue Culture Grade Agar Agar

Agar Agar Food Grade Powder is derived from seaweeds of the Rhodophyceae class. It is used as a high performance gelling agent, especially as a 100% vegetarian substitute for Gelatin, which is manufactured from animal bones and skin in the food industry. 

Agar Agar Food Grade Powder can be used to make jellies, puddings, and custards. To make jelly, it is boiled in water until the solids dissolve. Sweeteners, flavoring, coloring and fruits or vegetables are then added and the liquid is poured into molds to be served as desserts and vegetable aspics, or incorporated with other desserts, such as a jelly layer in a cake.

Agar Agar’s ability to produce clear colourless, odourless, and natural gels without the support of other colloids has long been used by the food industry as a stabilizing and gelling agent. Agar Agar gels at 34°C to 42°C and melts at 80°C to 98°C. This unmatched natural hysteresis offers a great advantage, particularly with regard to the shelf life of food preparations.

This Agar Agar is extensively used in plant tissue culture. Tissue culture helps you grow uniform plants in quick succession. This Agar Agar can be used as plant culture tissues for the propagation of orchids and other ornamental plants, vegetables, fruits and other agricultural products. 

A major application of Agar Agar is in the field of biotechnology. With its many diverse uses, the demand for high-quality agar agar is expected to increase in the rapidly expanding field of biotechnology. 

This Agar Agar is used extensively in laboratory research as a substrate for growing bacteria and fungi in pure cultures.  This Agar Agar can be used as a culture media for practically all pathogenic and nonpathogenic bacteria and fungi because it is does not metabolise easily and has a good gel firmness, elasticity, clarity and stability. 

The earliest industrial application of Agar Agar was in the preparation of solid microbiological media. Its  several properties make it an ideal solidifying substance for microbiological media, particularly its resistance to microbial degradation. 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.