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224,000+ 科研产品 · 三重ISO认证 · 每个产品均提供COA和SDS · 现货产品当日发货

琼脂

CAS: 9002-18-0 货号: A498666 分子式: (C12H18O9)n EC号: 232-658-1
314篇引用文献 COA
只有 %1 左
别名
琼脂粉,琼胶,洋菜
储存条件
避光,室温,干燥
运输条件
常规运输
价格
低至 ¥83.90 原价 ¥139.90
大包装 / 定制
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琼脂
概述 规格 名称和识别符 技术文档 高级数据 质检证书（CoA,COO,BSE/TSE 和分析图谱) 化学和物理性质 安全和危险性（GHS） 此产品的引用文献 溶液计算器

概述

产规格与参数

货号

品名

凝胶强度

产品介绍（共性）

A498666-01-100g

琼脂

凝胶强度 (50-300 gr/cm²)

这款食品级琼脂，专门被开发用于涂抹果酱、果酱、上釉和管道凝胶。它具有高水结合能力和出色的糖协同作用，以确保在储存过程中因脱水而导致的有限开裂；
特性：低至超低凝胶强度 (50-300 gr/cm2)低粘度和良好的透明度对快速加热系统具有出色的溶解性与糖和其他亲水胶体具有高度协同作用低脱水收缩性和出色的水结合能力在低 pH 值下具有高耐受性提供适合于可涂抹产品替代饮食/清淡产品中的脂肪/蛋白质质地
应用：上釉、滚边凝胶、糖霜、软糖、涂抹奶酪、冰淇淋配料、可饮用乳制品

A498666-01-500g

琼脂

凝胶强度 (50-300 gr/cm²)

这款食品级琼脂，专门被开发用于涂抹果酱、果酱、上釉和管道凝胶。它具有高水结合能力和出色的糖协同作用，以确保在储存过程中因脱水而导致的有限开裂；
特性：低至超低凝胶强度 (50-300 gr/cm2)低粘度和良好的透明度对快速加热系统具有出色的溶解性与糖和其他亲水胶体具有高度协同作用低脱水收缩性和出色的水结合能力在低 pH 值下具有高耐受性提供适合于可涂抹产品替代饮食/清淡产品中的脂肪/蛋白质质地
应用：上釉、滚边凝胶、糖霜、软糖、涂抹奶酪、冰淇淋配料、可饮用乳制品

A498666-01-1kg

琼脂

凝胶强度 (50-300 gr/cm²)

这款食品级琼脂，专门被开发用于涂抹果酱、果酱、上釉和管道凝胶。它具有高水结合能力和出色的糖协同作用，以确保在储存过程中因脱水而导致的有限开裂；
特性：低至超低凝胶强度 (50-300 gr/cm2)低粘度和良好的透明度对快速加热系统具有出色的溶解性与糖和其他亲水胶体具有高度协同作用低脱水收缩性和出色的水结合能力在低 pH 值下具有高耐受性提供适合于可涂抹产品替代饮食/清淡产品中的脂肪/蛋白质质地
应用：上釉、滚边凝胶、糖霜、软糖、涂抹奶酪、冰淇淋配料、可饮用乳制品

A498666-01-5kg

琼脂

凝胶强度 (50-300 gr/cm²)

这款食品级琼脂，专门被开发用于涂抹果酱、果酱、上釉和管道凝胶。它具有高水结合能力和出色的糖协同作用，以确保在储存过程中因脱水而导致的有限开裂；
特性：低至超低凝胶强度 (50-300 gr/cm2)低粘度和良好的透明度对快速加热系统具有出色的溶解性与糖和其他亲水胶体具有高度协同作用低脱水收缩性和出色的水结合能力在低 pH 值下具有高耐受性提供适合于可涂抹产品替代饮食/清淡产品中的脂肪/蛋白质质地
应用：上釉、滚边凝胶、糖霜、软糖、涂抹奶酪、冰淇淋配料、可饮用乳制品

A498666-02-100g

琼脂

凝胶强度(150-800 gr/cm²)

这款食品级琼脂，专为酸奶和乳制品生产而开发。有助于防止牛奶蛋白在巴氏杀菌过程中发生变性，并确保储存期间的稳定性和均质质地。由于可食用纤维含量高，这款食品级琼脂为发酵乳制品中的益生菌发酵提供了有利条件。
特性：低到中等凝胶强度（150-800 gr/cm2）高溶解速率（80 °C，巴氏杀菌温度）良好的水结合能力和优异的热稳定性与牛奶蛋白的高协同作用食用纤维含量的升高改善质地和稠度，延长保质期可与果胶或其他水胶体结合使用
应用：常温酸奶、定型酸奶、喝酸奶、搅拌酸奶、慕斯、布丁馅饼、炼乳

A498666-02-500g

琼脂

凝胶强度(150-800 gr/cm²)

这款食品级琼脂，专为酸奶和乳制品生产而开发。有助于防止牛奶蛋白在巴氏杀菌过程中发生变性，并确保储存期间的稳定性和均质质地。由于可食用纤维含量高，这款食品级琼脂为发酵乳制品中的益生菌发酵提供了有利条件。
特性：低到中等凝胶强度（150-800 gr/cm2）高溶解速率（80 °C，巴氏杀菌温度）良好的水结合能力和优异的热稳定性与牛奶蛋白的高协同作用食用纤维含量的升高改善质地和稠度，延长保质期可与果胶或其他水胶体结合使用
应用：常温酸奶、定型酸奶、喝酸奶、搅拌酸奶、慕斯、布丁馅饼、炼乳

A498666-02-1kg

琼脂

凝胶强度(150-800 gr/cm²)

这款食品级琼脂，专为酸奶和乳制品生产而开发。有助于防止牛奶蛋白在巴氏杀菌过程中发生变性，并确保储存期间的稳定性和均质质地。由于可食用纤维含量高，这款食品级琼脂为发酵乳制品中的益生菌发酵提供了有利条件。
特性：低到中等凝胶强度（150-800 gr/cm2）高溶解速率（80 °C，巴氏杀菌温度）良好的水结合能力和优异的热稳定性与牛奶蛋白的高协同作用食用纤维含量的升高改善质地和稠度，延长保质期可与果胶或其他水胶体结合使用
应用：常温酸奶、定型酸奶、喝酸奶、搅拌酸奶、慕斯、布丁馅饼、炼乳

A498666-02-5kg

琼脂

凝胶强度(150-800 gr/cm²)

这款食品级琼脂，专为酸奶和乳制品生产而开发。有助于防止牛奶蛋白在巴氏杀菌过程中发生变性，并确保储存期间的稳定性和均质质地。由于可食用纤维含量高，这款食品级琼脂为发酵乳制品中的益生菌发酵提供了有利条件。
特性：低到中等凝胶强度（150-800 gr/cm2）高溶解速率（80 °C，巴氏杀菌温度）良好的水结合能力和优异的热稳定性与牛奶蛋白的高协同作用食用纤维含量的升高改善质地和稠度，延长保质期可与果胶或其他水胶体结合使用
应用：常温酸奶、定型酸奶、喝酸奶、搅拌酸奶、慕斯、布丁馅饼、炼乳

A498666-03-100g

琼脂

凝胶强度(400-900 gr/cm²）

这款食品级琼脂粉，专门被开发用于果酱和水果制品，为产品提供主体，并有助于保持水分，延长保质期。
特性：中到高凝胶强度（400-900 gr/cm2 – Nikkan）高凝胶的透明度同时也可以与糖结合良好的溶解性，适用于快速加热系统温度高于75 °C 后溶解度随温度变化对味道没有影响减少脱水收缩的凝胶低 pH 值/烹调稳定
应用：果酱、橘子酱、水果制品、保存

A498666-03-500g

琼脂

凝胶强度(400-900 gr/cm²）

这款食品级琼脂粉，专门被开发用于果酱和水果制品，为产品提供主体，并有助于保持水分，延长保质期。
特性：中到高凝胶强度（400-900 gr/cm2 – Nikkan）高凝胶的透明度同时也可以与糖结合良好的溶解性，适用于快速加热系统温度高于75 °C 后溶解度随温度变化对味道没有影响减少脱水收缩的凝胶低 pH 值/烹调稳定
应用：果酱、橘子酱、水果制品、保存

A498666-03-1kg

琼脂

凝胶强度(400-900 gr/cm²）

这款食品级琼脂粉，专门被开发用于果酱和水果制品，为产品提供主体，并有助于保持水分，延长保质期。
特性：中到高凝胶强度（400-900 gr/cm2 – Nikkan）高凝胶的透明度同时也可以与糖结合良好的溶解性，适用于快速加热系统温度高于75 °C 后溶解度随温度变化对味道没有影响减少脱水收缩的凝胶低 pH 值/烹调稳定
应用：果酱、橘子酱、水果制品、保存

A498666-03-5kg

琼脂

凝胶强度(400-900 gr/cm²）

这款食品级琼脂粉，专门被开发用于果酱和水果制品，为产品提供主体，并有助于保持水分，延长保质期。
特性：中到高凝胶强度（400-900 gr/cm2 – Nikkan）高凝胶的透明度同时也可以与糖结合良好的溶解性，适用于快速加热系统温度高于75 °C 后溶解度随温度变化对味道没有影响减少脱水收缩的凝胶低 pH 值/烹调稳定
应用：果酱、橘子酱、水果制品、保存

A498666-04-100g

琼脂

凝胶强度(600-1000+ gr/cm²）

这款食品级琼脂粉专为糖果和烘焙应用而开发它可以适应不同程度的水硬度，并在溶液达到沸腾温度时快速完全溶解。它在果酱和橘子酱中用作果胶的补充或替代品，也可用作明胶的替代品以及蛋奶酥和蛋奶冻中的增稠成分。
特性：中等至非常高的凝胶强度（600-1000+ gr/cm2 – Nikkan）形成具有快速凝固时间的坚固或弹性凝胶低脱水凝胶提供不同的目数和粘度与糖协同作用（可能一起溶解）在搅打或充气制剂中与白蛋白具有高度协同作用烹调稳定性（也可在低 pH 条件下）对味道没有影响
在35 至 43 °C 有不同胶凝温度在85 至 95 °C 有不同熔化温度
应用：果冻、鸟奶、zeffir、蛋奶酥、果酱、果酱、软糖、明胶、烘焙馅料、冰淇淋、布丁和果馅饼、choko 炸弹、奶油香蕉、甜甜圈、天使之吻、挞釉、棉花糖

A498666-04-500g

琼脂

凝胶强度(600-1000+ gr/cm²）

这款食品级琼脂粉专为糖果和烘焙应用而开发它可以适应不同程度的水硬度，并在溶液达到沸腾温度时快速完全溶解。它在果酱和橘子酱中用作果胶的补充或替代品，也可用作明胶的替代品以及蛋奶酥和蛋奶冻中的增稠成分。
特性：中等至非常高的凝胶强度（600-1000+ gr/cm2 – Nikkan）形成具有快速凝固时间的坚固或弹性凝胶低脱水凝胶提供不同的目数和粘度与糖协同作用（可能一起溶解）在搅打或充气制剂中与白蛋白具有高度协同作用烹调稳定性（也可在低 pH 条件下）对味道没有影响
在35 至 43 °C 有不同胶凝温度在85 至 95 °C 有不同熔化温度
应用：果冻、鸟奶、zeffir、蛋奶酥、果酱、果酱、软糖、明胶、烘焙馅料、冰淇淋、布丁和果馅饼、choko 炸弹、奶油香蕉、甜甜圈、天使之吻、挞釉、棉花糖

A498666-04-1kg

琼脂

凝胶强度(600-1000+ gr/cm²）

这款食品级琼脂粉专为糖果和烘焙应用而开发它可以适应不同程度的水硬度，并在溶液达到沸腾温度时快速完全溶解。它在果酱和橘子酱中用作果胶的补充或替代品，也可用作明胶的替代品以及蛋奶酥和蛋奶冻中的增稠成分。
特性：中等至非常高的凝胶强度（600-1000+ gr/cm2 – Nikkan）形成具有快速凝固时间的坚固或弹性凝胶低脱水凝胶提供不同的目数和粘度与糖协同作用（可能一起溶解）在搅打或充气制剂中与白蛋白具有高度协同作用烹调稳定性（也可在低 pH 条件下）对味道没有影响
在35 至 43 °C 有不同胶凝温度在85 至 95 °C 有不同熔化温度
应用：果冻、鸟奶、zeffir、蛋奶酥、果酱、果酱、软糖、明胶、烘焙馅料、冰淇淋、布丁和果馅饼、choko 炸弹、奶油香蕉、甜甜圈、天使之吻、挞釉、棉花糖

A498666-04-5kg

琼脂

凝胶强度(600-1000+ gr/cm²）

这款食品级琼脂粉专为糖果和烘焙应用而开发它可以适应不同程度的水硬度，并在溶液达到沸腾温度时快速完全溶解。它在果酱和橘子酱中用作果胶的补充或替代品，也可用作明胶的替代品以及蛋奶酥和蛋奶冻中的增稠成分。
特性：中等至非常高的凝胶强度（600-1000+ gr/cm2 – Nikkan）形成具有快速凝固时间的坚固或弹性凝胶低脱水凝胶提供不同的目数和粘度与糖协同作用（可能一起溶解）在搅打或充气制剂中与白蛋白具有高度协同作用烹调稳定性（也可在低 pH 条件下）对味道没有影响
在35 至 43 °C 有不同胶凝温度在85 至 95 °C 有不同熔化温度
应用：果冻、鸟奶、zeffir、蛋奶酥、果酱、果酱、软糖、明胶、烘焙馅料、冰淇淋、布丁和果馅饼、choko 炸弹、奶油香蕉、甜甜圈、天使之吻、挞釉、棉花糖

此处gr/cm² = g/cm²

Product specifications and parameters:

SKU

NAME

gel strength

Product introduction (common)

A498666-01-100g

Agar

gel strength (50-300 gr/cm²)

This food grade agar is specially developed for smearing jam, jam, glazing and pipe gel. It has high water binding capacity and excellent sugar synergy to ensure limited cracking caused by dehydration during storage;
Characteristics: low to ultra-low gel strength (50-300 gr/cm2), low viscosity and good transparency, excellent solubility for rapid heating system, highly synergistic effect with sugar and other hydrocolloids, low dehydration shrinkage and excellent water binding ability, high tolerance at low pH value, providing suitable for smearable products to replace fat/protein texture in diet/light products
Application: glazing, piping gel, frosting, fudge, cheese coating, ice cream ingredients, drinkable dairy products“

A498666-01-500g

Agar

gel strength (50-300 gr/cm²)

This food grade agar is specially developed for smearing jam, jam, glazing and pipe gel. It has high water binding capacity and excellent sugar synergy to ensure limited cracking caused by dehydration during storage;
Characteristics: low to ultra-low gel strength (50-300 gr/cm2), low viscosity and good transparency, excellent solubility for rapid heating system, highly synergistic effect with sugar and other hydrocolloids, low dehydration shrinkage and excellent water binding ability, high tolerance at low pH value, providing suitable for smearable products to replace fat/protein texture in diet/light products
Application: glazing, piping gel, frosting, fudge, cheese coating, ice cream ingredients, drinkable dairy products“

A498666-01-1kg

Agar

gel strength (50-300 gr/cm²)

This food grade agar is specially developed for smearing jam, jam, glazing and pipe gel. It has high water binding capacity and excellent sugar synergy to ensure limited cracking caused by dehydration during storage;
Characteristics: low to ultra-low gel strength (50-300 gr/cm2), low viscosity and good transparency, excellent solubility for rapid heating system, highly synergistic effect with sugar and other hydrocolloids, low dehydration shrinkage and excellent water binding ability, high tolerance at low pH value, providing suitable for smearable products to replace fat/protein texture in diet/light products
Application: glazing, piping gel, frosting, fudge, cheese coating, ice cream ingredients, drinkable dairy products“

A498666-01-5kg

Agar

gel strength (50-300 gr/cm²)

This food grade agar is specially developed for smearing jam, jam, glazing and pipe gel. It has high water binding capacity and excellent sugar synergy to ensure limited cracking caused by dehydration during storage;
Characteristics: low to ultra-low gel strength (50-300 gr/cm2), low viscosity and good transparency, excellent solubility for rapid heating system, highly synergistic effect with sugar and other hydrocolloids, low dehydration shrinkage and excellent water binding ability, high tolerance at low pH value, providing suitable for smearable products to replace fat/protein texture in diet/light products
Application: glazing, piping gel, frosting, fudge, cheese coating, ice cream ingredients, drinkable dairy products“

A498666-02-100g

Agar

gel strength (150-800 gr/cm²)

This food grade agar is specially developed for the production of yoghurt and dairy products. It helps prevent the denaturation of milk protein during pasteurization, and ensures the stability and homogeneous texture during storage. Due to the high content of edible fiber, this food grade agar provides favorable conditions for probiotic fermentation in fermented dairy products.
Characteristics: low to medium gel strength (150-800 gr/cm2), high dissolution rate (80 ° C, pasteurization temperature), good water binding ability and excellent thermal stability, high synergy with milk protein, the increase of dietary fiber content improves texture and consistency, and prolongs shelf life. It can be used in combination with pectin or other hydrocolloids
Application: normal temperature yogurt, shaped yogurt, drinking yogurt, stirring yogurt, mousse, pudding pie, condensed milk“

A498666-02-500g

Agar

gel strength (150-800 gr/cm²)

This food grade agar is specially developed for the production of yoghurt and dairy products. It helps prevent the denaturation of milk protein during pasteurization, and ensures the stability and homogeneous texture during storage. Due to the high content of edible fiber, this food grade agar provides favorable conditions for probiotic fermentation in fermented dairy products.
Characteristics: low to medium gel strength (150-800 gr/cm2), high dissolution rate (80 ° C, pasteurization temperature), good water binding ability and excellent thermal stability, high synergy with milk protein, the increase of dietary fiber content improves texture and consistency, and prolongs shelf life. It can be used in combination with pectin or other hydrocolloids
Application: normal temperature yogurt, shaped yogurt, drinking yogurt, stirring yogurt, mousse, pudding pie, condensed milk“

A498666-02-1kg

Agar

gel strength (150-800 gr/cm²)

This food grade agar is specially developed for the production of yoghurt and dairy products. It helps prevent the denaturation of milk protein during pasteurization, and ensures the stability and homogeneous texture during storage. Due to the high content of edible fiber, this food grade agar provides favorable conditions for probiotic fermentation in fermented dairy products.
Characteristics: low to medium gel strength (150-800 gr/cm2), high dissolution rate (80 ° C, pasteurization temperature), good water binding ability and excellent thermal stability, high synergy with milk protein, the increase of dietary fiber content improves texture and consistency, and prolongs shelf life. It can be used in combination with pectin or other hydrocolloids
Application: normal temperature yogurt, shaped yogurt, drinking yogurt, stirring yogurt, mousse, pudding pie, condensed milk“

A498666-02-5kg

Agar

gel strength (150-800 gr/cm²)

This food grade agar is specially developed for the production of yoghurt and dairy products. It helps prevent the denaturation of milk protein during pasteurization, and ensures the stability and homogeneous texture during storage. Due to the high content of edible fiber, this food grade agar provides favorable conditions for probiotic fermentation in fermented dairy products.
Characteristics: low to medium gel strength (150-800 gr/cm2), high dissolution rate (80 ° C, pasteurization temperature), good water binding ability and excellent thermal stability, high synergy with milk protein, the increase of dietary fiber content improves texture and consistency, and prolongs shelf life. It can be used in combination with pectin or other hydrocolloids
Application: normal temperature yogurt, shaped yogurt, drinking yogurt, stirring yogurt, mousse, pudding pie, condensed milk“

A498666-03-100g

Agar

gel strength (400-900 gr/cm²）

This food grade agar powder is specially developed for jam and fruit products to provide the main body of the product, help to maintain moisture and extend the shelf life.
Characteristics: medium to high gel strength (400-900 gr/cm2 – Nikkan), high transparency of gel, and good solubility combined with sugar, suitable for rapid heating system. When the temperature is higher than 75 ° C, the solubility changes with temperature, which has no effect on taste, reducing dehydration and shrinkage of gel. Low pH value/cooking stability
Application: jam, marmalade, fruit products, preservation“

A498666-03-500g

Agar

gel strength (400-900 gr/cm²）

This food grade agar powder is specially developed for jam and fruit products to provide the main body of the product, help to maintain moisture and extend the shelf life.
Characteristics: medium to high gel strength (400-900 gr/cm2 – Nikkan), high transparency of gel, and good solubility combined with sugar, suitable for rapid heating system. When the temperature is higher than 75 ° C, the solubility changes with temperature, which has no effect on taste, reducing dehydration and shrinkage of gel. Low pH value/cooking stability
Application: jam, marmalade, fruit products, preservation“

A498666-03-1kg

Agar

gel strength (400-900 gr/cm²）

This food grade agar powder is specially developed for jam and fruit products to provide the main body of the product, help to maintain moisture and extend the shelf life.
Characteristics: medium to high gel strength (400-900 gr/cm2 – Nikkan), high transparency of gel, and good solubility combined with sugar, suitable for rapid heating system. When the temperature is higher than 75 ° C, the solubility changes with temperature, which has no effect on taste, reducing dehydration and shrinkage of gel. Low pH value/cooking stability
Application: jam, marmalade, fruit products, preservation“

A498666-03-5kg

Agar

gel strength (400-900 gr/cm²）

This food grade agar powder is specially developed for jam and fruit products to provide the main body of the product, help to maintain moisture and extend the shelf life.
Characteristics: medium to high gel strength (400-900 gr/cm2 – Nikkan), high transparency of gel, and good solubility combined with sugar, suitable for rapid heating system. When the temperature is higher than 75 ° C, the solubility changes with temperature, which has no effect on taste, reducing dehydration and shrinkage of gel. Low pH value/cooking stability
Application: jam, marmalade, fruit products, preservation“

A498666-04-100g

Agar

gel strength  (600-1000+ gr/cm²）

This food grade agar powder is specially developed for candy and baking applications. It can adapt to different degrees of water hardness, and quickly and completely dissolve when the solution reaches boiling temperature. It can be used as a supplement or substitute for pectin in jam and marmalade, as well as a substitute for gelatin, and as a thickening component in custard and custard.
Characteristics: Medium to very high gel strength (600-1000+gr/cm2 – Nikkan) forms a solid or elastic gel with rapid setting time. Low dehydration gel provides different mesh size and viscosity. Synergistic effect with sugar (may be dissolved together). Highly synergistic effect with albumin in stirring or aerated preparations. Cooking stability (also under low pH conditions) has no effect on taste
Different gelling temperatures at 35 to 43 ° C and different melting temperatures at 85 to 95 ° C
Applications: jelly, bird milk, zeffir, egg cream, jam, jam, soft candy, gelatin, baking filling, ice cream, pudding and pie, choko bomb, cream banana, doughnut, angel's kiss, tarting glaze, cotton candy“

A498666-04-500g

Agar

gel strength  (600-1000+ gr/cm²）

This food grade agar powder is specially developed for candy and baking applications. It can adapt to different degrees of water hardness, and quickly and completely dissolve when the solution reaches boiling temperature. It can be used as a supplement or substitute for pectin in jam and marmalade, as well as a substitute for gelatin, and as a thickening component in custard and custard.
Characteristics: Medium to very high gel strength (600-1000+gr/cm2 – Nikkan) forms a solid or elastic gel with rapid setting time. Low dehydration gel provides different mesh size and viscosity. Synergistic effect with sugar (may be dissolved together). Highly synergistic effect with albumin in stirring or aerated preparations. Cooking stability (also under low pH conditions) has no effect on taste
Different gelling temperatures at 35 to 43 ° C and different melting temperatures at 85 to 95 ° C
Applications: jelly, bird milk, zeffir, egg cream, jam, jam, soft candy, gelatin, baking filling, ice cream, pudding and pie, choko bomb, cream banana, doughnut, angel's kiss, tarting glaze, cotton candy“

A498666-04-1kg

Agar

gel strength  (600-1000+ gr/cm²）

This food grade agar powder is specially developed for candy and baking applications. It can adapt to different degrees of water hardness, and quickly and completely dissolve when the solution reaches boiling temperature. It can be used as a supplement or substitute for pectin in jam and marmalade, as well as a substitute for gelatin, and as a thickening component in custard and custard.
Characteristics: Medium to very high gel strength (600-1000+gr/cm2 – Nikkan) forms a solid or elastic gel with rapid setting time. Low dehydration gel provides different mesh size and viscosity. Synergistic effect with sugar (may be dissolved together). Highly synergistic effect with albumin in stirring or aerated preparations. Cooking stability (also under low pH conditions) has no effect on taste
Different gelling temperatures at 35 to 43 ° C and different melting temperatures at 85 to 95 ° C
Applications: jelly, bird milk, zeffir, egg cream, jam, jam, soft candy, gelatin, baking filling, ice cream, pudding and pie, choko bomb, cream banana, doughnut, angel's kiss, tarting glaze, cotton candy“

A498666-04-5kg

Agar

gel strength  (600-1000+ gr/cm²）

This food grade agar powder is specially developed for candy and baking applications. It can adapt to different degrees of water hardness, and quickly and completely dissolve when the solution reaches boiling temperature. It can be used as a supplement or substitute for pectin in jam and marmalade, as well as a substitute for gelatin, and as a thickening component in custard and custard.
Characteristics: Medium to very high gel strength (600-1000+gr/cm2 – Nikkan) forms a solid or elastic gel with rapid setting time. Low dehydration gel provides different mesh size and viscosity. Synergistic effect with sugar (may be dissolved together). Highly synergistic effect with albumin in stirring or aerated preparations. Cooking stability (also under low pH conditions) has no effect on taste
Different gelling temperatures at 35 to 43 ° C and different melting temperatures at 85 to 95 ° C
Applications: jelly, bird milk, zeffir, egg cream, jam, jam, soft candy, gelatin, baking filling, ice cream, pudding and pie, choko bomb, cream banana, doughnut, angel's kiss, tarting glaze, cotton candy“

Here gr/cm ²=g/cm ²

规格

别名
琼脂粉,琼胶,洋菜
英文名称
Agar
储存条件
避光,室温,干燥
运输条件
常规运输
名称和识别符
EC号
232-658-1
分子类型
聚合物
Isomeric SMILES
CC1[C@H]([C@H]2C(C(O1)CO2)OC3[C@@H]([C@H]([C@H]([C@H](O3)CO)O)OC)O)O

技术文档

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该级别的完整质量属性和验收标准。

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高级数据

化学和物理性质
敏感性
对湿度敏感；对光敏感
安全和危险性（GHS）
WGK Germany
2
RTECS
AW7950000
个人防护装备
Eyeshields,Gloves,type N95 (US),type P1 (EN143) respirator filter
质检证书（CoA,COO,BSE/TSE 和分析图谱)
C of A & Other Certificates(BSE/TSE, COO):
输入批号以搜索分析图谱:

通过匹配包装上的批号来查找并下载产品的 COA，每批产品都进行了严格的验证，您可放心使用！

找到14个结果

批号(Lot Number) 证书类型 货号
H2611069 分析证书 A498666
H2613600 分析证书 A498666
H2611064 分析证书 A498666
E2629256 分析证书 A498666
E2629257 分析证书 A498666
E2629258 分析证书 A498666
E2629260 分析证书 A498666
D2608018 分析证书 A498666
D2608017 分析证书 A498666
D2608019 分析证书 A498666
A2615003 分析证书 A498666
K2323148 分析证书 A498666
K2323149 分析证书 A498666
K2323150 分析证书 A498666
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