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|Cas No.:||9002-18-0||E Number:||E406|
Agar agar powder food additive E406
Agar food processing
Agar food processing applications
Agar has gelling properties and gel stability. It is often used as an extender, thickener, emulsifier, gelling agent, stabilizer, excipient, suspending agent, and moisture retention agent in the food industry. Agar is widely used in the manufacture of granular beverages, rice wine beverages, fruit drinks, crystal fudge, yokan, luncheon meat, ham, jelly pudding, ice cream, decorated cakes, eight-treasure porridge, cold dishes, etc. Agar is used in toothpaste, shampoo, facial cleanser, cosmetics, solid fragrance, etc. in the daily chemical industry. Agar can be used as culture medium, ointment base and other purposes in the chemical industry and medical research.
As a gelling agent, it is mainly used to make soft sweets. According to the gel capacity of agar, the amount of agar in soft candy is generally 1%-2.5%. The carbohydrate is mainly sucrose, supplemented by starch syrup, and the ratio is about 3:2. The transparency, quality and taste of soft candy made from agar are better than other soft candy. Although agar has been used for a long time in candy production as a traditional gel substance, practice has shown that its taste characteristics are relatively simple. Gelatin, modified starch juice, fruit puree or fruits are often added, which helps the composition of the candy Diversity is conducive to the improvement of flavor and taste. The pumpkin jelly developed by Gu Yong et al. has a ratio of 200 g sucrose, 15 g agar, 250 g pumpkin, and 0.3 g citric acid. The products produced are sweet and sour, with golden color, fine chewing, and good elasticity and toughness.
Canned poultry and meat
As a gelling agent and excipient, it can be formed into a gel that effectively binds the minced meat and eliminates the friability of the food tissue in the can. The dosage is 0.2%-2.0% of the clear soup in the can. In eight-treasure porridge, white fungus, bird's nest, and canned soup, 0.3%-0.5% agar is used as a thickener and stabilizer to improve the taste, make other additives uniformly dispersed, and prevent precipitation and delamination.
As a suspending agent, it can suspend the solids in the beverage evenly without sinking. Its suspension time and long shelf life cannot be replaced by other suspending agents. The product has better transparency, fluidity, smooth taste and no peculiar smell. Agar shows an excellent suspension effect in fruit beverages. When the concentration is 0.001%-0.005%, the fruit particles can be suspended evenly.
Agar can be used as a stabilizer and gelling agent to suspend the particles uniformly without precipitation or stratification. According to the gelling ability of agar, the general dosage is 0.15%-0.3%.
Agar is used in cold food and beverage products, such as popsicles, ice cream and other frozen products, which can reduce ice crystals, improve heat resistance, and make products more refreshing. In the production of ice cream, agar can improve the texture of ice cream, increase the viscosity and expansion rate of ice cream, prevent the precipitation of ice crystals, and make the texture of the product smooth and smooth. The usage amount is about 0.3%. Agar is combined with locust bean gum and gelatin, which plays an extremely excellent role in enriching the texture of cold food and beverages and improving the flavor stability, and can prevent syneresis and surface skinning. The best concentration as stabilizer is: 0.12% agar, 0.07% locust bean gum, 0.2% gelatin.
Agar can be used as a filler, leavening agent and water retention agent, and is widely used in a variety of baked foods. For example, a bakery production plant uses agar for the shells of cookies, cream sandwich pie, pies, pastry on the surface of pastry sweethearts, meringue tubes, etc. Agar can also be used as a filler and leavening agent to replace starch to make oatmeal paste, starch-free bread and snacks. In baked goods, the amount of agar used is generally 0.1%-1.0%.
Agar can effectively reduce the separation of milk products, enhance stability and emulsification, and is widely used in dairy products. Adding agar to French soft white cheese, cream pie, and fermented milk products has good stability and toughness, and also helps to improve the consistency and sliceability of cheese. The dosage of agar in dairy products is generally 0.05%-0.85%, and it is better to use it in combination with manna gum and xanthan gum.
Fat can be used as a stabilizer for sugar coatings, and it can also prevent adhesion between food and packaging. The content of agar in sugar-coated food is usually 0.2%-0.5%. Based on the amount of sugar required, when the concentration of agar reaches 0.5%-1.0%, it can be used as a stabilizer for the transparent sugar coating of the oil cake, thereby increasing the viscosity of the transparent sugar coating and the adhesion on the surface of the oil cake, and promoting the gel to solidify and increase faster Flexibility to reduce surface defects and cracks. In application, agar is usually mixed with other vegetable gums such as guar gum and locust bean gum.
Agar can effectively maintain the flavor of the product. Agar is used for filling sausages, smoked or meat products, and can obviously protect its colloid to prevent flavor loss. Therefore, the cooked ham can also be covered with a solution containing agar and ascorbic acid. After packaging, the agar-treated meat products retain their original flavor better than untreated meat products and those treated with ascorbic acid alone.
Agar is used as a clarifying agent for beer, soy sauce and edible vinegar in the brewing industry to accelerate and improve product clarification. With its unique physical and chemical properties, such as high melting point and resistance to mildew, agar is used as a substitute for gelatin in various aspects.
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