INTRODUCTION

Agar is a mixture of a neutral, dominating polysaccharide called "Agarose" and a charged polymer called "Agaropectin". The agarose is composed of (1-4) linked 3,6-anhydro -a- - L - galactose alternating with (1-3) linked - b - D - galactose.
Due to the unique gel property and stability of Agar, it has become not only one of the safest and indispensable additive in food industry which can be used as firming agent, thickening agent, stabilizing agent as well as emulsifying agent, but aslo boasts wide application in chemical industry and pharmaceutical industry as raw material for bacteria culture, carrier of microorganism.

FUNCTIONS AND APPLICATIONS

Basic information: CAS: 9002-18-0 AGAR

Chemical Properties CAS: 9002-18-0 AGAR