Bengal Agar CAS 9002-18-0 Agaragarflake Agar - Agargum Used In Food And Medicine

Basic Information
Place of Origin: CHINA
Brand Name: MOSINTER
Certification: COA
Model Number: Healthy Food Additives-4
Minimum Order Quantity: 25KG
Price: negotiation
Packaging Details: Aluminum foil bag, fiber can, kraft paper bag
Delivery Time: within 7 days
Payment Terms: T/T, Western Union
Supply Ability: 200-300MT/month
Detail Information
Name: Agar CAS: 9002-18-0
Form: Powder Grade: Food Grade
Application: Food Addtive Packaging: Drum
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Product Description

Agar CAS 9002-18-0 agaragarflake agar-agargum bengal,Healthy Food Additives




AGAR powder is a kind of algal glue extracted from broccoli and other red algae. It has a history of more than 300 years in China and Japan. Due to its special gel properties, it has been widely used in food, medicine, chemical industry, textile, national defense, biological research and other fields, and is internationally known as "novel east Asian product".


CAS No.: 9002-18-0
Purity: 99%
Appearance: White stripe
Gel Strength: ≥500g/cm2
Insoluble substance in hot water %≤: 1
Moisture %≤: 19
Starch test: Negative
Ash %≤: 5.0
Pb %≤: 0.0003
Heavy metal %≤: 0.002
As %≤: 0.0001




Item Index Index
Appearance White stripe White powder
Gel Strength ≥500g/cm2 801-1200g/cm2
Moisture %≤ 19 12
Ash %≤ 5.0 3.0
Insoluble substance in hot water %≤ 1 1
Starch test Negative Negative
Granularity mesh 80-100
Heavy metal %≤ 0.002 0.002
Pb %≤ 0.0003 0.0003
As %≤ 0.0001 0.0001




1) Substitute for gelatin, isinglass, etc. in making emulsions including photographic, gels in cosmetics, and as thickening agent in foods especially. confectionaries and dairy products; in meat canning; in production of medicinal encapsulations and ointments; as dental impression mold base; as corrosion inhibitor; sizing for silks and paper; in the dyeing and printing of fabrics and textiles; in adhesives. In nutrient media for bacterial cultures.
2) Agar is a gum obtained from red seaweeds of the genera gelidium, gracilaria, and eucheuma, class rhodophyceae. it is a mixture of the polysaccharides agarose and agaropectin. it is insoluble in cold water, slowly soluble in hot water, and soluble in boiling water, forming a gel upon cooling. the gels are characterized as being tough and brittle, setting at 32–40°c, and melting at 95°c. a rigid, tough gel can be formed at 0.5%. agar mainly functions in gel for- mation because of its range between melting and setting tempera- tures, being used in piping gels, glazes, icings, dental impression material, and microbiological plating. typical use levels are 0.1–2.0%.


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