Agar has been agreed by FDBA as a safe products,and aproved as a food additive in the Food & Chemical Medicine Dictionary.

Agar is a mixture of a neutral, dominating polysaccharide called "Agarose" and a charged polymer called "Agaropectin". The agarose is composed of (1-4) linked 3,6-anhydro -a- - L - galactose alternating with (1-3) linked - b - D - galactose.

Agar is a natural macromolecule multi_sugar product,which extracted from porphyra and Gracilaria etc seaweeds as raw materials,refined through scientific method.With various elements,it can nor only refresh and clear rheamatism,but also whet the appetite.

Agar has been agreed by FDBA as a safe products,and aproved as a food additive in the Food & Chemical Medicine Dictionary.

As a soluable jelly,especially in boiled water Agar has two states:strip and powder.Even lowed the density to 1%, Agar can still be relatively stable jelly,thus has an important character in industry,being the necessary materials in Food Industry,Chemaical Industry and Medicine and Sience Research.

In Food Industry,Agar has the following characteristics:Stablizing and coagulating, can be widely used in producing drink,icecream,sugar,canned food,meat products etc, as coagulant, densifying agent,emulsifyingagent,keeping fresh agent, stabilizing agent ,floation agent.

In chemical Industry and Medicine & Science Research,Agar is used as ointment-base and cultivate-base and so on.

AGAR gels are thermoreversible.

Molecular formula: C12H18O5

CAS No: 9002-18-0

Agar powder