Instant Agar-agar powder

Instantagar powder(172) Properties As a natural plant polysaccharide,instant agar powder is extracted from seaweeds and refined by special processing. In Japan, as a food material and a heath food which are rich in dietary fibers, agar is widely used in yoghurt,jellies,cakes and other foods. Agar has healthy functions of supplementing dietary fibers. As an emulsion stabilizer,instant agar powder has distinguished properties of quick-dissolving with low-heat and emulsifying,gelling,suspending and taste-improving etc. Different from ordinary agar which can not dissolve without boiling for 10-15 minutes and produces turbid solution, instant agar powdercan dissolve within 5-7minutes from 55 to 60 and produces solution with high grade of transparency. Therefore,172 can be conveniently used in the production of yoghurt without pre-heating,which can save power for heating at a great rate for the producers. Comparing with imported agar, instant agar powderhas same or even better properties. It is applicable to acidized milk and can improve the structural forms of stirred milk because it is effectively resistant to mechanical shearing. instant agar powdermakes yoghurt rich in mouth-filling,smoothness and delicateness with better feeling of piling up and flavor release. Furthermore,172 can prevent yoghurt from whey-separating during the shelf life of yoghurt and makes yoghurt stable,therefore,to improve the quality of yoghurt. Series of products: 172C :mainly for yoghurt 172G:mianly for jellies and puddings with elasticity. 172Y :mainly for jellies and puddings with less elasticity,beverages. 172N:non-gelling type,mainly for patients and aged people. Principal use Jellies,Puddings,Yoghurt,Cakes,Fillings,Yokan(red bean cakes),Almond bean curd, Mayonnaise, Diet foods,Paste&fluid foods,Canned fish and meat, Japanese -style cakes etc. l Packing: 20kg/carton with PE inner packing l Shelf life: one year in sealed condition. l Caution: Stored in cool , dry and ventilated place, Keep away from rain and sun exposure. The Quality Specifications of our instant agar powder(172) &Comparison With National Standard Items National Standard (Agar GB1750-80) Libangda Standard Apperance Off-white or creamy white Powder White or creamy white, Odourless powder Mesh _ 80-100 Loss on Drying(%) ≤ 22.0 ≤ 15.0 Ash ≤ 5.0 ≤ 3.0 Water-absorbing force up to specifications ≥ 5 times of its own weight Insoluble residues (%) ≤1.0 ≤1.0 Arsenic (As) ppm ≤ 1.0 ≤1.0 Heavy metal (Pb) ppm ≤40.0 ≤20.0 Lead (Pb) _ ≤10.0 Starch up to regulations Can not be detected Ph(1.5%Solution, 20) _ 5.0-7.0 Total Amount Bacterium Colony ( cfu/g) _ ≤ 3000 Coliform Group MPN/100g(ml) _ ≤ 30 Pathogenic Bacteria _ Can not be detected