Agar CAS 9002-18-0

Agar CAS 9002-18-0

For food industry: in the manufacture of milk, soy sauce, mayonnaise, ketchup, salad, dessert cream yogurt, milk products, hard chocolate, gum, candy, etc. For medicine: can be used for bacterial growth medium can provide a unique, pure and transparent gel growth of bacteria fermentation, mildew and other applications.


Agar is a mixture of a neutral, dominating polysaccharide called "Agarose" and a charged polymer called "Agaropectin". The agarose is composed of (1-4) linked 3,6-anhydro -a- - L - galactose alternating with (1-3) linked - b - D - galactose.
Due to the unique gel property and stability of Agar, it has become not only one of the safest and indispensable additive in food industry which can be used as firming agent, thickening agent, stabilizing agent as well as emulsifying agent, but aslo boasts wide application in chemical industry and pharmaceutical industry as raw material for bacteria culture, carrier of microorganism.

Functions and Applications

 Basic information: CAS: 9002-18-0 AGAR:

roduct NameAgar
 Product Categories

AgarsMicrobiology;All Solid Media/AgarsResearch Essentials;CarbohydratesResearch Essentials;A - MMicrobiology;

Base Ingredients;Core Bioreagents;Media;Media from A -;Microbial Media;gel;TGF-beta;Flavor

Chemical Properties CAS: 9002-18-0 AGAR:

Melting point 85-95 °C
storage temp.BELOW +15°C
solubility H2O: 1.5% with heat
Water Solubility 
Merck 14,184

Thickener; stabilizer; emulsifier; gelling agent. Commonly used in candy, lamb, West Point,

pie, ice cream, yogurt, refreshing drinks, dairy products, etc.

Spec. CAS: 9002-18-0 AGAR:

AppearanceMilky or yellowish fine powder
Gel Strength (Nikkan 1.5%,20℃)>1200g/CM2
Total Ash≤1%
Loss On Drying≤12%
Ability of absorbing water≤75ml
Residue on Ignition≤5%
Heavy Metals(Pb)≤10ppm
Total Plate Count<10000cfu/g
SalmonellaAbsent in 25g
E.Coli<3 cfu/g
Yeast and Moulds<500 cfu/g
Particle Size100% through 80mesh