| CAS No.: | 9002-18-0 |
|---|---|
| Formula: | (C12h18o9)N |
| EINECS: | 232-658-1 |
| Nutritional Value: | Non-nutritional |
| Packaging Material: | Paper |
| Storage Method: | Normal |
| Customization: |
|---|
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Audited Supplier Cake Ingredient Jelly Additive Agar Agar Powder
Agar, also known as agar-agar, is a mix of carbohydrates extracted from seaweed, specifically Red Sea algae. It's also known by its Japanese name, Kanten. Agar-agar has no flavor, odor or color so it's helpful as a culinary ingredient. It can be used to substitute for gelatin, thicken soups, and make jams and jellies, ice cream, and other desserts that need to set.
There are a few differences between agar-agar and gelatin. Agar sets more firmly than gelatin so recipes will be less jiggly and less creamy. It stays firm even in high temperatures so on hot days, you don't have to worry about your Peanut Butter Creme and Raspberry Chiffon Pie collapsing during the summer.
Agar has no calories, no sugar, no carbs, and no fat. It is free from soy, corn, gluten, yeast, wheat, starch, milk, egg, and preservatives. It is a good source of fiber, calcium, and iron.
Agar as a food additive is used as a thickener or "vegetable gelatin" or "vegetarian gelatin substitute." It is used in pie fillings, meringues, ices, doughnut glaze, cream shells, sherbets, cream cheeses, canned and cured meats, sauces, noodles, baked products, soups, yogurts, cakes, ice creams, puddings, jelly candies and Japanese desserts, such as mitsumame and mizuyokan .
FAQ
1. What's your payment terms?
T/T, D/P, L/C, O/A
2. What's your delivery time?
Usually we will arrange the shipment within 14 days.
3. How about the packing?
Usually with 25 kg bag/carton/drum.
4. How about the validity of the products?
Usually 2 or 3 years.
5. What documents you provide?
Usually, Commerical Invoice, Packing List, Country of Origin, Insurance Policy, Bill of loading, COA , Health certificate.
6. What is loading port?
Usually, Qingdao, Tianjin and Shanghai
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Audited Supplier 
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