Agar

Name:
Agar
Detailed information:

Chemistry name:	agar-agar
Properties:
Thin, translucent membranous pieces or pale buff powder. Strongly hydrophilic, it absorbs 20 times its weight of cold water with swelling; forms strong gels at approximately 40C.
Grade:
Technical, USP, FCC.
Use:
Microbiology and bacteriology (culture medium); antistaling agent in bakery products, confectionery, meats, and poultry; gelation agent in desserts and beverages; protective colloid in ice cream, pet foods, health foods, laxatives, pharmaceuticals, dental impressions, laboratory reagents, and photographic emulsions.

See Algae; Alginic Acid.