Agar Agar And Biopolymer Chemicals

For any Bacterium to be made for any specific purpose , it is necessary to provide an appropriate biochemical and biophysical environment is made available as “CULTURE MEDIUM” based upon the special need of particular bacteria, a variety of culture media have been developed. The manner in which bacteria are cultivated and purpose of culture media vary widely. In some cases Liquid media is used and in some others Solid medium is found suitable. The usual gelling agent for solid or semi-solid medium is Agar Agar. Agar is used because of its unique physical properties an because its unique physical properties and because it cannot be metabolized by most bacteria . it is also relatively inert and holds nutrients that are in aqueous solution. Other ingredients are added depending on specific purpose.

Carrageenan is a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins.

It is made up of sodium, potassium, magnesium and calcium sulphate esters of galactose and 3, 6-anhydrogalactose units. It is a wholly natural ingredient obtained from certain species of red edible seaweed called the Class Rhodophyceae. The popular sources for Carrageenan are the Chondrus Cripus, Eucheuma Cottonii and Eucheuma Spinosum species.

Iota, Kappa and Lambda Carrageenan are the three types of Carrageenan,which differ in their degree of sulfation. They are of commercial interest because of the various applications of hydrocolloids in food and other industrial uses. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three.Marine Hydrocolloids Carrageenan uses the EucheumaCottonii for the production of Kappa Carrageenan and the Eucheuma Spinosum for Iota Carrageenan. Chondrus Crispus species is used for production of Lambda Carrageenan.

Our diverse product line incorporates a multitude of Carrageenan products, whether 100% pure or custom-blended, all formulated to satisfy customer specifications.

Agar Agar type Wonder Gel is perfect vegetable substitute to traditional animal gelatin that provides a soft & delicate texture with smooth spreadability & creaminess. It is ideal for vegetarian & vegan diets as it is made from a natural plant-based source.

In water-based systems, they take on different states and their primary purpose is thickening and /or gelation. Secondary functionalities include emulsifying, whipping, suspending, and encapsulating.

High versatility in applications such as cake glaze, decorative piping gel, yogurt, soft puddings, creamy custards, spreadable cheese etc.

Wonder Gel is easy to use without additional gelling aids, with high water binding capacity and high in dietary fibre. Wonder Gel has excellent synergy with sugar and other hydrocolloids and its low gelling point and easy and rapid dissolution at 70-80⁰C allows convenient management on industrial production lines. Wonder Gel is a replacement for LM Pectin and Iota Carrageenan also.

Application

Wondergel is used in making Jams and Marmalades, Sugar-only jam, Custards, Pie Fillings and Crème Chantilly, Spreadable Cheese, Set Yogurt, Stirred Yogurt and Greek-style yogurt, Chocolate Milk, Ready-to drink Beverages, Fruit-based Soft Drinks, Mayonnaise, Sauces, Salad Dressings, Dipping Sauces, Ketchup, Cake Glaze, Crème brulee, Flans and Panna Cotta, Condensed Milk, Sherbet and Sorbet.

Agar Agar is derived from red algae or seaweeds of the class Rhodophyceae and it has a wide range of applications in Food Industry, Microbiology, Biotechnology, Pharmaceuticals, Dentistry, Cosmetics, Airfreshner Gel etc. It acts as a stabilizing, thickening and gelling agent. It is been used as an ingredient in desserts, and also as a solid substrate to contain culture media for microbiological work. Agar Agar can be used as a laxative, an appetite enhance, a vegetarian substitute for gelatin, a thickener for soups, in fruit preserves, ice cream, and other desserts and as a clarifying agent in brewing.

We offer all types of Agar Agar namely, Food, Bacteriological, Pharmaceutical ,Tissue Culture Grade and Technical Grade.

Agar Agar Properties

• Agar Agar is a versatile hydrocolloid completely soluble in boiling water.
• Special Agar Agar provides odorless, colorless superior quality gels even at very low concentrations.
• Agar Agar has good synergies with sugar and with different hydrocolloids.
• Agar Agar is the strongest natural gelling agent
• Agar Agar provides a thermo reversible gel
• Agar Agar gels at temperature from at 34°C to 42°C and melts at 80°C to 98°C
• Agar Agar is the only hydrocolloid that gives gels that can stand sterilization temperatures.

Agar Agar is derived from seaweeds of the class Rhodophyceae. It has been used for many centuries as high performance gelling agent. It is used as a 100% vegetarian substitute for Gelatin which is manufactured from animal bones and skin in the food industry. This is fast gaining ground due to the worldwide shift for products of vegetable origin.

It can be used to make jellies, puddings, and custards. For making jelly, it is boiled in water until the solids dissolve. Sweetener, flavoring, coloring, fruit or vegetables are then added and the liquid is poured into molds to be served as desserts and vegetable aspics, or incorporated with other desserts, such as a jelly layer in a cake.

Its ability to produce clear colourless, odourless, and natural gels without the support of other colloids has long been exploited by the food industry as a stabilizing and gelling agent. Agar Agar gels at 34°C to 42°C and melts at 80°C to 98°C. This unmatched natural hysteresis offers a definite advantage particularly with regard to the shelf life of food preparations.

Types of products:

· Agar Agar Gracilaria having Gel strength ranging from600 - 1200gm/cm² in powder form

· Agar Agar in strips/shreds form

· Agar Agar in flakes form

· Agar Agar Gelidium having Gel strength above 600gm/cm²

· Tailor made Agar Agar is also given as per customer’s requirements

Agar Agar is derived from seaweeds of the class Rhodophyceae. It has been used for many centuries as high performance gelling agent. It is used as a 100% vegetarian substitute for Gelatin which is manufactured from animal bones and skin in the food industry. This is fast gaining ground due to the worldwide shift for products of vegetable origin.

It can be used to make jellies, puddings, and custards. For making jelly, it is boiled in water until the solids dissolve. Sweetener, flavoring, coloring, fruit or vegetables are then added and the liquid is poured into molds to be served as desserts and vegetable aspics, or incorporated with other desserts, such as a jelly layer in a cake.

Its ability to produce clear colourless, odourless, and natural gels without the support of other colloids has long been exploited by the food industry as a stabilizing and gelling agent. Agar Agar gels at 34°C to 42°C and melts at 80°C to 98°C. This unmatched natural hysteresis offers a definite advantage particularly with regard to the shelf life of food preparations.

Types of products:

· Agar Agar Gracilaria having Gel strength ranging from600 - 1200gm/cm² in powder form

· Agar Agar in strips/shreds form

· Agar Agar in flakes form

· Agar Agar Gelidium having Gel strength above 600gm/cm²

· Tailor made Agar Agar is also given as per customer’s requirements

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