| Customization: | Available |
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| CAS No.: | 9002-18-0 |
| Formula: | C14h24o9 |
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Agar agar is a gelatinous substance derived from seaweed, specifically from various species of red algae. Here are some definitions and key points related to agar-agar:
Definition:
Agar agar is a vegetarian gelatin substitute obtained from red algae. It is a hydrocolloid with the unique property of forming a gel when mixed with water and heated, and it solidifies upon cooling.
Source:
Agar agar is extracted from various species of red algae, including Gracilaria, Gelidium, and Pterocladia. These algae are primarily found in the coastal regions of Asia.
Chemical Structure:
Agar agar consists of a mixture of agarose and agaropectin, both of which are polysaccharides. Agarose is responsible for the gelling properties, while agaropectin contributes to the flexibility of the gel.
Food and Beverage Industry
Generally, agar is used in jelly, bakery, confectionery, dairy products, juices, beers, wines, meat products and so on.
Cosmetics Industry
It can function as binding, masking and viscosity controlling agents in cosmetic and personal care products.
Pharmaceuticals Industry
It is soluble dietary fiber and has the health benefits used as a mild laxative in the treatment of malfunctions of the digestive tract for its swelling properties.
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