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Information sheet

Agar Agar - Food Grade

Description

A dried hydrophilic colloid extracted from seaweeds Gelidium Sesquipedale species. It is dissolved in boiling hot water and sets below 40 degrees C.


Info

Uses
Gelling, thickening, and stabilising agent used in Confectionery and Dairy products.

Typical Analysis

Moisture
<22%
Gel Strength
750 +/- 50 gr/cm2
Starch
Passes test.
Ash
<6.5%
pH gel
7 +/- 1.0
Presentation
Powder
Colour
White to yellowish white
Melting Point
88 +/- 5°C
Gellifying Point
35°C +/- 5°C

Microbiological Analysis

Total Bacterial Count
Less than 5,000 per gram
E. Coli
Absent in 5 g.
Salmonella
Absent in 5g.
Mycotoxins
Absent
Additives
Absent
Odour
Absent
Total plate count
< 5000 colonies/g
Mould and yeast
<300 colonies/g

More Info

Packaging
In 20 kilos boxes with inner polythene liner.
Storage
Goods must be stored in a dry, odour free environment.
Shelf Life: 2 years from date of manufacturing if kept in optimum storage conditions and original packaging.
Other Health Hazards
It is advisable to wear face masks or to handle the powder in an airy room.