Agar is widely used as a clarifying agent in the brewing and wine industries, as a thickening agent in ice cream, pastries, and salad dressings, and as a lubricant in metal drawing, to name but a few. It is also used as a coagulant, suspending agent, emulsifier, preservative, and stabilizer. It is also used as a coagulant, suspending agent, emulsifier, preservative, and stabilizer. So do you know about agar? Let's take a look!
Here is the list of contents：
Properties of agar
Uses and applications of agar
The production process of agar
Agar, a product made from seaweeds of the genera lithospermum and gracilaria, is the most common curing agent for microbiological media and is also used as a curing agent in canned meat, fish, and poultry, as well as in cosmetics, pharmaceuticals, and dental care. It is used as a clarifying agent in the brewing and wine industries, as a thickening agent in the preparation of ice cream, pastries, and salad dressings, and as a lubricant in metal drawing, among other things. Agar made from seaweed is a translucent, amorphous powder, flakes, or granules. It is processed and produced mainly in the provinces of Shandong, Liaoning, and Guangdong. Agar is available in several different shapes such as thin strips, long strips, flakes, and small pieces, with thin strips being the best. Foreign origins include Japan, Korea, New Zealand, the USA, and Russia. Agar is insoluble in cold water and can absorb up to 20 times its volume of water. It is readily soluble in boiling water and the diluted solution remains liquid at 42°C (108°F) but condenses into a tight jelly at 37°C. Agar is a cell wall component and contains complex carbohydrates, calcium, and sulfates.
The most useful property of agar is the large temperature difference between its freezing and melting point. It needs to be heated in water to 95°C before it starts to melt, and the temperature of the melted solution needs to drop to 40°C before it starts to solidify, making it the best coagulant for preparing solid media. Solid media prepared from agar can be used for high-temperature incubation without melting and without scalding when the culture is inoculated before solidification. For this reason, agar is one of the most widely used coagulants for the preparation of various biological media. The agar concentration is usually 1 to 1.5% of the liquid medium.
Uses and applications of agar
1. Used as a thickening and coagulant agent in the food industry. Agar melts at around 90 degrees and solidifies at around 40 degrees and is added to jellies, cakes, and cold mixes that are commonly eaten.
2. As agar is not nutritious, it is often used as a drug carrier and can be made depending on the biological growth environment.
3. It can also be used as a suspending agent for beverages to make the particles in the beverage evenly dispersed, and can be added to the beverage in a fixed proportion when used.
Agar consists of agarose and agar pectin, which is a non-ionic polysaccharide without sulfates and is a component of gelling agents. The folk method of making agar is relatively simple. It is made by heating the ingredients, dissolving them, filtering them, and then slowly solidifying them. It is usually placed on a relatively dry site or raised platform, covered with a clean straw mat, and then the agar solution is allowed to cool completely. The production cycle is 2 weeks and usually takes place during the three coldest months of the year, December-February. The industrial production of agar powder is much more advanced and is usually carried out in factories with good sanitary conditions. The raw material is heated and dissolved to extract the agar components, then filtered and cooled.
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