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Information sheet

Agar Agar (Gracilaria) Food Grade

Description

A dried hydrophillic colloid extracted from certain marine algae of Rhodophyceae class


Info

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

Typical Analysis

Moisture
≤ 20%
Gel Strength
750 +/- 40 g/cm²
Starch
None detected.
Ash
≤ 6.5 %
pH
7 +/- 1
Particle Size
80 mesh
Melting Point
85-95 °C
Gellifying Point
38-45 °C
Lead
≤5 ppm
Arsenic
≤3 ppm
Mercury
≤1 ppm
Cadmium
≤1 ppm
Acid Insoluble Ashes
≤0.5%
Foreign Insoluble Matter
≤1%
Water absorption
≤75 ml
Gelatine and other proteins
None detected

Microbiological Analysis

Total Bacterial Count
<3000 colonies/g
E. Coli
Negative by test in 5 g.
Salmonella
Negative by test in 25 g.
Mould and yeast
<300 colonies/g

More Info

Packaging
In 10 kilos boxes with inner polythene liner.
Storage
Good 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.