Agar Macconkey Agar CAS No 9002-18-0

• CAS No.: 9002-18-0
• Formula: C14h24o9
• EINECS: 232-658-1
• Model NO.: SAMREAL-76
• Certification: BRC, ISO, FDA, HACCP
• Packaging Material: Plastic
• Storage Method: Normal
• Shelf Life: >12 Months
• Main Active Ingredient: Agar
• Application: Meat, Drinks, Flour Products
• Trademark: SAMREAL
• Origin: China
• HS Code: 13023100
• Production Capacity: 50000

Product Description

PropertiesAgar is translucent, white to light yellow, film ribbon or fragments, granules and powders, odorless or slightly special odor, and the taste is sticky and smooth. UsesAgar powder can be used as gummies. Ice cream. Jelly. Ham. Powder. Luncheon meat. Sausage. Ketchup. Coconut butter. Cottage cheese, etc. The dosage of agar is generally between 0.3-1.5%. 1. Granular orange drink - use agar as a suspending agent. Its use concentration of 0.01-0.05% can make the particles suspended evenly. 2. Juice gummies - The amount of agar used is about 2.5%. with glucose solution. Gummy candy made from white sugar. Its clarity and taste are far superior to other gummies. 3. Canned meat. Meat products - 0.2-0.5% agar can be used to form a gel that effectively binds minced meat. 4. Eight treasure porridge. White fungus bird's nest. Soups - use 0.3-0.5% agar as a thickener. Stabilizer.5. Cold food -- first use agar for all kinds of food, GMP. Cottage cheese 8; 2.0% for candied fruits and frostings, 1.2% for gummies, 0.25% for other foods. In the identification test, 1g of sample was taken, 65ml of water was added, boiled for 10 rain, stirred constantly, supplemented with hot distilled water, and cooled to 32~39 °C, that is, condensed into a translucent Chemicalbook elastic gel, heated to 85 °C and began to melt. Take the fragments of the sample, immerse them in 0.02mol/L iodine solution, after a few minutes, they will be dyed brown and black, take them out, and gradually turn purple after adding water to impregnate them. take 4ml of 0.5% sample solution, add 0.5ml of hydrochloric acid, heat it on a water bath for 30min, add 1.5ml of sodium hydroxide test solution (TS-224), and 6ml of copper tartrate alkaline test solution (TS-80), and heat it on a water bath to produce a red precipitate. The ability to form hydrogels is prepared in a flask with boiling water in a 1.0% sample solution, and the flask is placed in 30 °C water for 15 min. A hard, long-lasting gel should be formed. Keep the flask in 70 °C water for 1 h and the gel should not melt. A precipitate is formed with ammonium sulfate solution, and when 0.5% of the 40°C warm sample solution is added to half of the volume, 40% of the warm ammonium sulfate solution at 40°C, a precipitation should occur. According to this, it can be distinguished from alginic acid, gum arabic, Indian gum, sycamore gum, pectin and yarrow gum. When the lead acetate solution forms a precipitate, a precipitation should occur when 1/5 volume of the basic lead acetate test solution (TS-129) is added to 0.5% of the warm sample solution. This test distinguishes agar from methylcellulose.
 

Physical state	PHYSICAL DESCRIPTION: Tan powder. (NTP, 1992)
Colour	Transparent strips or coarse or fine powder
Odour	Odorless
Melting point/freezing point	85-95 °C
Boiling point or initial boiling point and boiling range	no data available
Flammability	no data available
Lower and upper explosion limit/flammability limit	no data available
Flash point	no data available
Auto-ignition temperature	no data available
Decomposition temperature	no data available
pH	no data available
Kinematic viscosity	RELATIVELY LOW VISCOSITIES FOR SEAWEED EXTRACTS; VISCOSITY IS DEPENDENT ON TEMP & PH, BUT FAIRLY CONSTANT FROM PH 4.5-9.0
Solubility	less than 1 mg/mL at 63° F (NTP, 1992)
Partition coefficient n-octanol/water	no data available
Vapour pressure	no data available
Density and/or relative density	no data available
Relative vapour density	no data available
Particle characteristics	no data available