Description
Agar is not a chemically defined product. It is a natural blend of polysaccaharides made up by Agarose, a neutral molecule and other more coomplex molecules known as Agaropectines.
Agar is insoluble in cold water. 1,5% Agar solution in boiling water forms a gel when cooling down an this will not melt until heated over 85oC. Agar does not need the presence of cations in order to gellify an it shows a higher gel consistency than any other gellifying agent.
Agar can be used within ample range of pH reading (5-8). Agar can be utilized blended with other gums, and it is a calorie-free fibre as it is not digestible by man.
Batch analysis:
| Determination | Units | Limits / | Results | |
| Colour | White | White | ||
| Gel strength | Before autoclaving | g/cm2 | > 900 | 970,0 |
| Loss on drying | % | < 18 | 12,5 | |
| Total ashes | % | < 6 | 3,1 | |
| pH (1,5% solution) | Gel before autoclaving | 6-7,5 | 6,5 | |
| Nephelos | Before autoclaving | NTU | < 15 | 5,9 |
| Gelling point | oC | 36-39 | 37,0 | |
| Melting point | Before autoclaving | oC | > 91,5 | 92,4 |
| Enterobacteria | cfu/g | Absent | Absent | |
| Coliform bacteria | cfu/g | Absent | Absent |