Agar-Agar is a very popular food material, but it also stretch it’s application to biotechnical, medical science, healthcare and nutritional industry, manufacture of cosmetic products as well as agriculture.

 

 

Agar-agar is an indispensable material to improve texture and appearance of various food products

It can be used in the manufacture of candy, soft sweets, bakery, canned meat, cold dish, fruit jelly etc.

The use of agar-agar in foods is based on its inherent properties:

1, High gelling capacity

2, Wide pH working range

3, Resistance to heat treatment

4, Large hysteresis (difference between melting and gelling points)

5, No effect on flavours

6, Reversible gels

7, Gel stability

 

 

Cultivate-base for Microorganism

nutrient agar is used throughout the world to provide a solid surface containing medium for the growth of bacteria and fungi. Agar is typically sold commercially as a powder that can be mixed with water and prepared similarly to gelatin before use as a growth medium. The basic agar formula can be used to grow most of the microbes whose needs are known. More specific nutrient agars are available, because some microbes prefer certain environmental conditions over others.

In microbiology, agar is an important part of the equipment in a laboratory. Because agar is not protein-based, it is not as readily digested by bacteria. When scientists are trying to grow a culture, agar is the growth medium of choice, since it will not turn into a cloudy bacterial soup like animal derived gelatins can. The agar can be enriched with nutrients for the bacteria to feed on, but the agar itself will remain stable.

 

Agar-agar is the natural pollution-free food. It contains various elements, which can make cold dish or medicine taken with water. It is a healthy food which can dispel surplus fat accumulated in intestinal wall and lower blood sugar. Also, tagar-agar has the reputation of bird’s nest in the dish, having another name called the dish swallow.

 

 

Agar-Agar is also a good medicine for constipation and diarrhea. None the less, it is uniquely used for bio-technological products such as culture medium for inspection of bacteria, gel for DNA analysis (agarose), and cell culture of the orchid.

 

Agar-agar can act as milky liquid, additives for shampoo, emulsifier of toothpaste or act as additives to skin lotions. Agar-agar forms part of the family of hydrocolloids produced by Hispanagar as a food ingredient (E-406).