Listing ID #1855888
Company Information
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Agar Agar is used as 100% vegetarian substitute for Gelatin (manufactured from animal bones and skin) in the food industry. The usage is fast gaining ground due to the worldwide shift for products of vegetable origin. Agar Agar has been used for many centuries as 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 as a stabilizing and gelling agent. Agar Agar gels at 34oC to 42oC and melts at 80oC to 98oC. This unmatched natural hysteresis offers a definite advantage particularly with regard to the shelf life of food preparations.
Packing
Types : 500 GS, 800 GS, 900 GS, 1000 GS and 1300 GS.
| Parameters | Food Grade 500 GS |
Food Grade 800 GS |
Food Grade 900 GS |
Food Grade 1000 GS |
Food Grade 1300 GS |
||
|---|---|---|---|---|---|---|---|
| Clarity | Clear | Clear |
|
|
Clear | ||
| Moisture | 15% MAX | 15% MAX | 15% MAX | 15% MAX | 15% MAX | ||
| pH | 6.0 -7.5 | 6.0 -7.5 | 6.0 -7.5 | 6.0 -7.5 | 6.0 -7.5 | ||
| Ash | <3% | <3% | <3% | <3% | <3% | ||
| Gel Strength | 500-550 GM/CM2 |
800-850 GM/CM2 |
900-950 GM/CM2 |
1000-1050 GM/CM2 |
1300-1350 GM/CM2 |
||
| Gelling Temperature | 37 – 40oC | 37 – 40oC | 37 – 40oC | 37 – 40oC | 37 – 40oC | ||
| Melting Temperature | 88 -95oC | 88 -95oC | 88 -97oC | 88 -97oC | 88 -97oC | ||
| Swelling Index | >8 ML | >8 ML | >8 ML | >8 ML | >8 ML | ||
| Water Absorption | 55- 68 ML | 55- 68 ML | 55- 68 ML | 55- 68 ML | 55- 68 ML | ||
| Gelatin | PASSES TEST | PASSES TEST | PASSES TEST | PASSES TEST | |||
| Extraneous Matter | <0.5% | <0.5% | <0.5% | <0.5% | <0.5% | ||
| Starch | NIL | NIL | NIL | NIL | NIL | ||
| Acid Insoluble Ash | <0.5% | <0.5% | <0.5% | <0.5% | <0.5% | ||
| Total Colony Count | <1000 CFU/GM | <1000 CFU/GM | <1000 CFU/GM | <1000 CFU/GM | <1000 CFU/GM | ||
| Enterobacteriaceae | Absent | Absent | Absent | Absent | Absent | ||
| Coliform Bacteria | Absent | Absent | Absent | Absent | Absent | ||
| Salmonella | NIL | NIL | NIL | NIL | NIL | ||
| E.COLI | NIL | NIL | NIL | NIL | NIL | ||
| MOLD | <100 | <100 | <100 | <100 | <100 | ||
| Yeast | <100 | <100 | <100 | <100 | <100 |
Nature of Business
Manufacturer / Exporter / Supplier / Retailer
Number of Employees
20 - 50
Year of Establishment
1995
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