Agar

Agar

Agar is a gelatin product made from the genus Gelidium and the genus Gracilaria of algae. it is the curing agent of the most commonly used microbial medium.

It is also used in meat, fish, poultry canned and cosmetics, medicine and dental medicine.

Used as a clarified agent in the brewing and wine industry, as a thickener for making ice cream, pastry and salad dressings, as a lubricant for wire drawing, etc.

Products
  • Agar Agar Powder Manufacturer
    Brand: DEHUI
    Product Code: 1302310000
    Model: DH-B02
    Brief:
    -Provides odourless, colourless superior quality gels even at very low concentrations.
    -Good synergies with sugars and with different hydrocolloids.
    -Strongest natural jelling agent and provides a thermo reversible gel.
    -Only hydrocolloid that gives gels that can stand sterilization temperatures and has an excellent resistance to enzymatic hydrolysis
    -Do not require addition of other products or ions for gelatinization
    -Reacts only with water which allows its incorporation in most of the food formulations
    -Perfectly compatible with proteins, for example in dairy application
  • Instant Agar Agar Powder
    Brand: DEHUI
    Product Code: 1302310000
    Model: DH-A01
    Brief:
    -Provides odourless, colourless superior quality gels even at very low concentrations.
    -Good synergies with sugars and with different hydrocolloids.
    -Strongest natural jelling agent and provides a thermo reversible gel.
    -Only hydrocolloid that gives gels that can stand sterilization temperatures and has an excellent resistance to enzymatic hydrolysis
    -Do not require addition of other products or ions for gelatinization
    -Reacts only with water which allows its incorporation in most of the food formulations
    -Perfectly compatible with proteins, for example in dairy application
  • Instant Agar Agar Powder Supplier
    Brand: DEHUI
    Product Code: 1302310000
    Model: DH-B01
    Brief:
    -Provides odourless, colourless superior quality gels even at very low concentrations.
    -Good synergies with sugars and with different hydrocolloids.
    -Strongest natural jelling agent and provides a thermo reversible gel.
    -Only hydrocolloid that gives gels that can stand sterilization temperatures and has an excellent resistance to enzymatic hydrolysis
    -Do not require addition of other products or ions for gelatinization
    -Reacts only with water which allows its incorporation in most of the food formulations
    -Perfectly compatible with proteins, for example in dairy application

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