Agar - Agar 100g AGNEX

DESCRIPTION

Agar - 100g AGNEX Agar

- strong gelling agent
- universal due to lack of taste and smell
- used for nutrient media in laboratories

Agar-agar, often referred to as sea gelatin, is a gelling agent that is made from marine algae from the Krasnostrum family. It is located in the cell walls of sea algae, it belongs to polysaccharides, it is a mixture of agarose and agaropectin. In the food industry it is known under the abbreviation E406 and used as a gelling and thickening agent in laboratories, whereas it is a component of nutrients. It has no taste, smell and is colorless, thanks to which it is very universal. It dissolves well in boiling water and merges at 34-43 degrees Celsius. It is worth remembering that the gelling properties of agar also depend on the pH of the solution, they decrease with acidic solutions. In addition, it acts as a means that takes the taste of products and preserves their smell.

INGREDIENTS
Agar-agar.

DIRECTIONS FOR USE
It should be added around the boiling point of water (highest solubility), and it dissolves at temperatures above 80 degrees Celsius. Product gelation occurs when the liquid is cooled at 32-39 degrees Celsius. Dissolving by heating the product and cooling can be repeated many times.

RECOMMENDED STORAGE CONDITIONS
Store at room temperature in a dry and cool place.