Agar-agar food

www.chem.com.ua

e-mail: sales@chem.com.ua

Tel :+38 044-228-08-72

Tel: +38 098-882-15-15

Agar-agar food

Agar-agar (from the Malay style. agar jelly) is a mixture of polysaccharides agarose and agaropectin, obtained by extraction from red (Phyllophora, Gracilaria, Gelidium, Ceramium, etc.) and brown algae that grows in the Black sea, the White sea and The Pacific ocean, and forming in aqueous solutions of dense jelly.

Agar is a vegetable substitute for gelatin.

Quality agar is divided into two classes:

• high — color white or light yellow may be slightly grayish hue;

• the first color from yellow to dark yellow.

Is a yellowish-white powder or plates. Contains about 1.5—4 % mineral salts, 10-20 % water and 70-80% of polysaccharides, which identified D - and L-galactose, 3,6-anhydrogalactose, pentoses, D-glucuronic and pyruvic acid. Extracted from agar, agarose and agaropectin.

Molecules agar-agar is very long, than due to high tensile strength it is made of jelly. Agar-agar is insoluble in cold water. It is fully soluble only at temperatures from 95 to 100 degrees, different from other natural jelly. The hot solution is clear and limited viscous. When cooled to temperatures of 35-40° it becomes pure and strong gel, which is termoobrabotki. When heated to 85-95° again he becomes liquid again turns into a gel at 35-40° degrees.

Application

• In Microbiology — for the manufacture dense and semi-liquid nutrient mediums. To obtain a dense nutrient medium agar added to a final concentration of from 1.5 to 3 %, semi-solid — 0,3-0,7 % (weight/volume). Agar is not broken down by most microorganisms in cultivation. The full product does not inhibit the growth of microorganisms and do not changes the nutritional value environments. Untreated agar can lead to the formation of defective gel, and even inhibit the growth of microorganisms. Therefore, for immunological and bacteriological purposes it is necessary to use frozen clarified agar the highest and first grade with the density of the gel is not lower 3.20 g/cm2.

In addition, agar gel is used for electrophoresis of DNA and immunoelectrophoresis immunodiffusion.

• In the food industry (food Supplement Е406) agar-agar used as a thickener in the manufacture of soups, sauces, ice cream, marmalade, marshmallow, chewing candy, marshmallows, fillings different kinds of souffle, dietary products, balls for pearl tea, jam, jam and so on; in avant-garde cooking from it also produce noodles.

Wide distribution in different areas of human activity agar obliged its interesting physico-chemical properties: it dissolves completely in water at a temperature of about 100°C and transformed into strong gel with dermoopathy cooling the solution to 40°C, i.e. transitions from a liquid to a dense can be carried out repeatedly. This substance was first described in 1884 German microbiologist V. Hesse as a nutrient medium for growth and reproduction bacteria, but the idea of this kind of application of agar-agar were submitted to him my wife used the product for culinary purposes.

In Ukraine yellowish powder known as food Supplement Е406 that due to the lack of negative effects on the body has virtually no quantitative limit and added to various dishes according to the recipe as stabilizer, thickener and geleobrazujushchim component.

Most massively agar-agar is used in confectionery products (marmalade, candy, souffles, marshmallows, jam, marmalade, filling for chocolates), as well as the manufacture of fruit, vegetable, fish and meat preserves, ice cream, mayonnaise, condensed milk, bakery products, chewing gum, beer and clear beverages. Due to the low calorie raw materials used in the preparation of diabetic products, and its chemical properties lead to its application in pharmaceutics, Microbiology, and cosmetology.

www.chem.com.ua

e-mail: sales@chem.com.ua

Tel :+38 044-228-08-72

Tel: +38 098-882-15-15

Tel: +38 093-880-15-15

Tel: +38 063-876-88-97

Tel: +38 066-306-10-50

Skype: chem.com.ua

http://chem.uaprom.net