The major application of Agar Agar is in the field of plant tissue culture. The growing interest in tissue culture as a standard method for the propagation of orchids and other ornamental plants, vegetables, fruits and other agricultural products.

• Bulk : 5, 10, 25 kg carton
• Retail : 1kg poly containers

Agar Agar as a culture media is widely used for practically all pathogenic and nonpathogenic bacteria and fungi because it is not easy to metabolise and has a good gel firmness, elasticity, clarity and stability. Because of its high gellifying power and its vegetable origin, Agar Agar constitutes a natural non-toxic matrix for the formation of culture media in Microbiology.

• Bulk : 25 kg fibreboard drum & carton
• Retail : 1kg polycontainers

CULTURE MEDIA (MICROBIOLOGY)

Agar Agar as a culture media widely used for practically all pathogenic and nonpathogenic bacteria and fungi because it is not easy to metabolise and has a good gel firmness,elasticity,clarity and stability. Because of its high gellifying power and its vegetable origin,Agar Agar constitutes a natural non- toxic matrix for the formation of culture media in Microbiology.

BIOTECHNOLOGY (PLANT TISSUE CULTURE)

The major application of Agar Agar is in th field of plant tissue culture. The growing interest in tissue culture as a standatrd method for the propagation of orchids and other ornamental plants, vegetables ,fruits and other agricultural products has increased the demand for Agar Agar

DENTISTRY

In prosthetic dentistry, Agar Agar is used in the preparation of dental casts.

Agar Agar is used as 100% vegetarian substitute for Gelatin (manufactured from animal bones and skin) in the food industry. The usage is fast gaining ground due to the worldwide shift for products of vegetable origin. Agar Agar has been used for many centuries as high performance gelling agent.

Its ability to produce clear colourless, odourless, and natural gels without the support of other colloids has long been exploited by the food industry as a stabilizing and gelling agent. Agar Agar gels at 34℃ to 42℃ and melts at 80℃ to 98℃. This unmatched natural hysteresis offers a definite advantage particularly with regard to the shelf life of food preparations

• Bulk : 5,10,20, 25 kg Cartons
  25 kg fibreboard drum
  25kg polybag
• Retail : 500, 250 gm polycontainer
  10, 25gm satchet

CONFECTIONARY

Agar can also be used as a coagulator; thickening agent, emulsifier and stabilizer in the manufacture of confectionaries like gums, caramels, marshmallows etc.

FRUIT JUICE SOFT CANDY

The transparency and taste of the soft candy will become better if 0.8 -1.5% Agar Agar is added.

DAIRY PRODUCTS

Agar Agar is used in dairy based products like yoghurts, ice-creams, mousses, chocolate milks, custard tarts, custards etc. incorporation takes place at pasteurization stage. It is considered as a cost effective stabilizer for dairy products where water retention is of importance. It can also be mixed with other colloids to improve their final texture.

JAM AND BAKERY

Agar is used as a thickening agent in low calorie marmalades, jams, processed meat products, bakery fillings, icings, prepared soups, ice-creams, etc. and as a gelation agent in doughnuts, low calorie marmalades, jams, jelly candy, fruit yogurts, acidified creams, cheese, puddings, custards, flans, fruit desserts, whipped fruit pulp, etc. Agar can also be used in spreadable products like honey, butter, peanut butter, jam products like honey butter, peanut butter, jam products (Substitution of pectin to decrease sugar level).

MEAT & HAM

Adding 2% Agar Agar can form gel that can adhere effectively to scrap meat.